How To Make Rasmalai Perfect Recipe for easy and Quick Eid special dessert Recipe

Ras Malai Recipe
*Ingredients:*
*For the Rasgullas:*
- 1 liter whole milk
- 2 tablespoons lemon juice (mixed with 2 tablespoons water)
- 1 cup sugar
- 4 cups water
*For the Rabri (Sweetened Milk):*
- 1 liter whole milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- A few strands of saffron (optional)
- 2 tablespoons chopped nuts (almonds, pistachios)
*Instructions:*
*Making the Rasgullas:*
1. *Curdle the Milk:*
- Bring the milk to a boil in a large pot. Once it starts boiling, turn off the heat and add the lemon juice mixture gradually, stirring gently until the milk curdles. The curd should separate from the whey.
2. *Strain the Curdled Milk:*
- Strain the curdled milk using a cheesecloth or a muslin cloth. Rinse the curds under cold water to remove any lemon juice flavor. Squeeze out excess water and hang the cloth for about 30 minutes to drain any remaining liquid.
3. *Knead the Chena (Curd):*
- Transfer the drained chena to a flat surface and knead it well for about 10 minutes until it becomes smooth and free of lumps.
4. *Shape the Rasgullas:*
- Divide the chena into small portions and shape them into smooth balls, ensuring there are no cracks.
5. *Cook the Rasgullas:*
- In a large pot, bring 4 cups of water and 1 cup of sugar to a boil. Once boiling, gently drop the chena balls into the syrup. Cover and cook on medium heat for about 15 minutes, until the rasgullas double in size. Turn off the heat and let them cool in the syrup.
*Making the Rabri:*
1. *Reduce the Milk:*
- In a heavy-bottomed pan, bring 1 liter of milk to a boil. Reduce the heat to low and simmer, stirring frequently to prevent the milk from burning, until it reduces to about half its original volume.
2. *Add Flavorings:*
- Add sugar, cardamom powder, and saffron strands (if using). Continue to simmer for a few more minutes until the sugar is completely dissolved. Turn off the heat and let the rabri cool.
*Assembling Ras Malai:*
1. *Prepare the Rasgullas:*
- Gently squeeze the cooled rasgullas to remove excess sugar syrup, being careful not to break them.
2. *Combine with Rabri:*
- Place the rasgullas in the prepared rabri and let them soak for at least 1-2 hours, or preferably overnight in the refrigerator, so they absorb the flavors.
3. *Garnish and Serve:*
- Garnish with chopped nuts before serving. Serve chilled.
Enjoy your homemade Ras Malai!
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