Home > Daily Recipe Rasmalai is a sweet dish belonging to the Bengali cuisine and but popular throughout India. The tasty treat is made of milk and is generally served as a festive dish in different celebrations, such as, Diwali, Holi and others.

Ingredients

4 Measuring cup of milk for channa
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
3 cups of water
1 cup sugar
Saffron
Cardamom
Pista
Almonds
Lemon juice

Preparation

Keep the 3 cups of milk apart for making ras. Let the milk boil and become 1 cup. Then take 4 cups of milk and set it to boil. Add lemon juice to the milk so that it gets curdled into chana. Continue stirring the milk for long. As the entire milk turns to chana and only water remains, then strain it through a muslin cloth or a handkerchief to get the solid chana. Cover it with a cloth and hold it under running water. Drain the excess water by pressing the cloth. There should not be any extra water. Take the chana in a dish and make about 15 balls of small size with the smashed channa. Take three cups of water in the pressure cooker and put 1 cup of sugar in it. Toss the balls made of channa in the pressure cooker and cook it till two whistles. The milk for ras will be ready by that time. Put the sugar kept apart for ras in it and also adds cardamom, pista, almond and saffron to it. When the pressure cooker is still warm, open it and scoop the channa balls and put in a dish. Let the milk for ras cool down and put the balls of chana in it. The Rasmalai is ready for serving.