How To Make Soft And Spongy Rasmalai At Home

 Rasmalai is a classic Bengali dessert made of soft, spongy cottage cheese dumplings soaked in a fragrant, sweetened milk. Here’s a step-by-step guide to making soft and spongy Rasmalai at home:

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Ingredients:

For the Rasgullas (cheese dumplings):

• 1 liter full-fat milk
• 2 tbsp lemon juice (mixed with 2 tbsp water)
• 1 cup sugar
• 4 cups water
• ½ tsp cardamom powder

For the Ras (flavored milk):

• 500 ml full-fat milk
• 4 tbsp sugar (adjust to taste)
• ¼ tsp saffron strands (optional, for color)
• ½ tsp cardamom powder
• 2 tbsp chopped pistachios & almonds

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Step 1: Prepare the Chhena (Paneer)

1. Boil the Milk: Heat 1 liter of full-fat milk in a pan until it comes to a rolling boil.
2. Curdle the Milk: Reduce the heat and slowly add lemon juice, stirring continuously until the milk curdles.
3. Strain & Rinse: Drain the curdled milk using a muslin cloth, rinsing it under cold water to remove the lemon taste.
4. Knead the Chhena: Squeeze out excess water and knead the chhena (paneer) for 8-10 minutes until smooth and soft.

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Step 2: Make the Rasgullas

1. Shape the Dumplings: Divide the chhena into small equal balls and flatten slightly.
2. Prepare the Sugar Syrup: In a wide pan, boil 1 cup sugar with 4 cups water.
3. Cook the Rasgullas: Drop the balls into boiling syrup, cover, and cook for 15 minutes on medium heat until they double in size.
4. Cool Down: Transfer them to cold water and let them sit for 10 minutes.

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Step 3: Prepare the Flavored Milk (Ras)

1. Boil 500ml milk in a pan until it reduces slightly.
2. Add sugar, saffron, and cardamom powder, stirring well.
3. Let it simmer for 5-7 minutes, then add chopped nuts.

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Step 4: Assemble the Rasmalai

1. Squeeze excess sugar syrup from the rasgullas.
2. Drop them into the warm flavored milk and let them soak for at least 2-3 hours.
3. Garnish with more nuts and saffron.
4. Chill for a few hours before serving for the best taste!

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Tips for Soft & Spongy Rasmalai:

✔ Use fresh full-fat milk for the best texture.
✔ Knead the chhena well until smooth and soft.
✔ Boil the rasgullas properly in sugar syrup to make them spongy.
✔ Let them soak in milk for a few hours to absorb flavors.

Enjoy your homemade soft and spongy Rasmalai! Let me know if you have any questions. 😊