Point No. 7: The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

Point No. 6: Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls. You can let the balls cool down in sugar syrup itself and then you can skip this step and transfer the balls directly to milk. Spoon your Rasmalai into a serving dish and garnish it with finely chopped pistachios, almond flakes, or any nuts you like. Sprinkle a pinch of saffron threads. Rasmalai is a cloud-like fluffy milk dumpling soaked in delicately fragranced and sweetened milk. It has a unique texture and flavor. It tastes and feels light. Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.Now, I must give credit where it’s due. I first made Rasmalai because one of my Gujarati friends kindly shared her recipes. It’s a straightforward recipe that I was like a happy kid when I succeeded in making good-looking Rasmalai from the first effort. Start with whole milk ricotta cheese. Season it with ground cardamom and sugar. You may also used crushed cardamom. My mom likes to add a pinch of cinnamon and nutmeg- optional. Rasmalai is the classic Indian dessert/sweet favoured throughout India. It is a milk based dessertconsisting of dumplings in a sweet milk syrup.

Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape. Are Chenna balls not doubling in size? Well, there could be many reasons for the Chenna balls not doubling in size. If the sugar syrup is too concentrated, the chenna balls will have difficulty soaking, and they will not puff up. In this case, dilute the sugar syrup and try again. Make about 15-18 small oval or round balls and place immediately in boiling milk. Keep it boiling on full flame for 5-10mins until it becomes 3-4 times larger than the original size. Dip and rotate the balls in full/high boiling milk with the help of a flat spoon.

Laziza Masala & Food Products

Rasmalai taste best when chilled overnight. Also the balls soak the milk and all flavored get intermixed well in 8-10 hours. So to serve the next day, make them a day in advance. Your milk balls will expand at least double the original size, so make sure you use a wide and large enough cooking pan for the balls to expand and move. Mix 4-5 tsp of cooking oil in contents of laziza rasmalai and mix thoroughly. Add about 5 tbspbeaten egg and knead well with the help of spoon to make soft and smooth dough. Mix milk powder, eggs, baking powder and oil together in a pot. Knead all items very well. Then make round-flat rasmalai balls".

When the water comes to a boil, and you see bubbles in the water, gently add the rasmalai balls/ dumplings to the syrup. Point No.1 : Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet. Once the cooking is finished, switch the heat off and leave the Rasmalai in the pot with the lid on to rest for at least 10 minutes. And with my friend’s blessing, I want to share the recipe with you all. But of course, it’s the improved recipe to make it even easier to follow. Things like measure and tips on methods I learned along the way are here for you to copy. So that you won’t have to go through trials as I did.

Laziza Rasmalai Mix

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix. Making rasmalai is a fun. Earlier, people used cream and plain milk for making rasmalai at home however we will share Pakistani style for making a homemade rasmalai. We will use dry milk powder to make the rasmalai balls. Although, we have shared the whole procedure with step by step pictures, here is the method reproduced again. Sadly, my first Rasmalai was hard and brown in the center. After trying, tweaking, and making notes, I realized all the lessons from my mistakes that I can safely say my recipe is quite foolproof. Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer. Rasmalai It is a snapshot of festivity of all conventional pastry sweethearts as Pakistan's key food network, yes Kfoods.com is introducing the smooth and flavorsome Ras Malai formula to its dearest fans everywhere throughout the globe!