Rasmalai is one of the most popular Indian dessert made with Chhena (Indian cottage cheese). The soft texture of the tender cheese balls combined with the creamy condensed milk, gives it a unique taste which is much appreciated among the Indian sweet lovers.
Coming from eastern part of India I always have a weakness for sweets made with Chhena. But those sweets aren't always available because of their perishable nature. And the ones we get now a days are sold frozen, which kind of deters the original taste. I started trying this recipe on my own years back... thanks to my friend Chandra's inspirations :) It took me a while and many failed attempts to successfully make it. But once I got a hang of the recipe, it was really simple to make. And the homemade ones are always worth the work since you know what exactly goes into it.
Making Rasmalai is a two step process, first making the cheese dumpling or Rasgullas, and then adding it to the Malai that is the condensed milk base for the sweet. First I'll go through the details of preparing the soft paneer/ chhena for making the rasgullas, which I'm copying from my previous post:)
Making Soft Paneer/ Chhena
Chhena is the basic curd-cheese used in many different Indian recipes. Paneer is a slightly overcooked and pressed form of Chhena. Chhena is made by adding an acid to boiling hot milk, to separate the milk-solids from the whey. Then the curdled milk-solid(Chhena) is drained and collected for cooking usage. The remaining whey can also be used as the acid to make the next batch of Chhena, as well as in various other preparations. To make hard Paneer the Chhena has to be kneaded and pressed tightly, while still hot. But to make soft Paneer the Chhena has to be blanched in ice-cold water immediately then drained.
Milk: Traditionally Cow’s milk or Water Buffalo’s milk is used to make Chhena. Since cow's milk is conveniently available, it is usually used to make Chhena at home. I prefer to use full fat milk, but 2% milk can also be used. But fat-free milk yields less amount of Chhena and it's also isn't as soft. And it also helps if the Milk is in room temperature.
Acid: Many kind of acidic elements can be used, but Key-lime seems to the best among them. few others are lemon, plain vinegar, citric-acid, curd, whey...etc.
The amount for acid per liter (Gallon is approximately 2 liters) of milk is
1 to 2 tbsp. Lime or Lemon juice (mixed with a cup of water)
1 to 2 tbsp. Vinegar (mixed with a cup of water)
1 cup yogurt
1/2 tsp Citric Acid (mixed with a cup of water)
2 cups Whey
More acid should be added if the milk doesn't separate.
Saucepan: I prefer to use an aluminum pan.
Put Put room temperature milk in a saucepan then put it on a medium high heat. Let it come to a boil, stirring occasionally so that it doesn't stick to the bottom. it should take about 20 minutes for a gallon of milk. At first it'll foam up(pic1) but wait till it gets to a continuous boil(pic3). let it simmer for 5 more minutes. Then switch off the heat.
Wait for 2 more minutes, then start stirring the milk in a circular motion. Gradually add the acid while still stirring. The milk will start to cuddle and separate from the whey. if the whey still seems to be cloudy then add some more acid, till it seems clear (pic7). Let it rest for a minute.
Arrange the Cheese cloth on a colander and pour the curdles milk to strain. Keep a pot under the colander if you want to collect and use the whey. Then start pouring cold water immediately(pic9). Wash the Chhena thoroughly making sure it's cold allover.
Gather the corners of the cheesecloth and bind it squeezing the extra water out of the Chhena. Then wrap it with a towel to soak up the extra moisture. For making Rasgulla you'll need to press it for 5 to 10 minutes with a heavy weight(pic12), making sure there is no extra moisture. Don't drain it for too long.
This is the soft Chhena(pic14). But for using it in sweet preparations you've to mash it with light hand. That will get rid of any lumps and will make it's consistency uniform.
The kneading has to be with the palm with soft storks. And you'll basically be stretching it with your palm. The Chhena usually is firm at first because it's been blanched in ice-cold water. But after a few minutes of kneading it gets softer and comes together perfectly.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It'll take about 15 minutes of kneading.
Making the Rasgullas
Chhena (Soft Paneer) 1cup
Sugar 3cups, and a teaspoon
Water 5 cups, and 1 more cup
Cardamom powder 1tsp
Knead the chhena till it is smooth and out of any granulate. Then add the cardamom powder and a teaspoon of sugar. In this stage if it seems like the chhena is too watery then add a tablespoon of semolina. Mine looks like a good consistency, so I’ll skip adding the semolina. Mix it for a few more minutes till everything is well incorporated.
Then take out small equal size proportions of the dough and shape it into a smooth ball using both of your palm. Then Flatten them with a little pressure to shape it like a disk. Set aside the shaped chhena balls, covering it with a wet cheesecloth or kitchen towel.
Heat 5 cups of water with 3 cups of sugar in a flat bottom pot or saucepan over medium heat. Cook it till all the sugar dissolves and let it simmer for a few more minutes. Then add the cheena balls gently, one at a time. Add a few balls at one batch, making sure not to over crowd the pot, since the balls will increase more than double in volume.
Let
the balls simmer for a few minutes then try turning them over with a
silicon spatula, making sure not to poke or tear them. Then cover it
with a lid and let it cook for about 8 to 10 minutes. If you have made
smaller size balls then they’ll cook faster, so cook it for 5 to 7 minutes
instead. Switch off the heat and remove the cover. Let it cool down completely, then drain out the sugar syrup from the rasgullas.
Making the Malai
5 cups of Milk
5 tbsp sugar (or according to taste)
few cardamom pods
rose water or kewra essence(or few strands of saffron) for flavoring
1 tbsp soaked, peeled then chopped Pistachios (or almonds) for garnish
Heat milk in a heavy bottom pan (preferably Aluminum) in medium high heat. Let it come to a boil. Then reduce the heat and simmer for about an hour stirring occasionally, to avoid it sticking to the bottom. Then add the sugar and cardamom pods. switch off the heat after it comes to a boil, which will take about 10 more minutes. Set aside and let it cool down completely. Pick out the cardamom pods and add a dash of rosewater or kewra essence whichever flavor you prefer(after it's completely cold, preferably chilled in the refrigerator).
Put the prepared rasgullas in the Malai and top it with some chopped pistachios(and/or saffron strands). enjoy :)
Rasgulla is a popular Indian sweet made with Chhena. The preparation is very easy once you get a hang of it. It’s simply made by boiling soft Chhena balls in light sugar syrup. But its melt in mouth softness and milder sweet taste is appreciated by everyone.
There are many variations in preparing it, but the most famous ones are:
Plain Rasgulla; it is very soft and moist but doesn’t spring back to the shape like the spongy Rasgulla. Semolina is added sometimes to the Chhena as a binding agent. Usually flavored with rose essence or cardamom. This is the Odisha style Rasgulla.
Spongy Rasgulla; as the name suggests it’s texture is soft and spongy, that comes back to its original shape after you squeeze it. And there are no flavorings added. This is also known as Bengali Rasgulla.
Pahala Rasgulla; named after the place Pahala, this is the most famous Rasgulla in Orissa. It is popular because of its distinctive taste and caramel coloring.
Jaggery Rasgulla; In this preparation Jaggery is substituted for Sugar, giving it a distinctive flavor and richer appearance. Nolen Gur (Date palm Jaggery) is the most popular one to use, but since it’s available seasonally one can make it using the regular jaggery.
Since I get requests for this recipe a lot, I'll try to note down the preparation thoroughly from the very beginning. The basic and the foremost ingredient is soft Paneer or chhena. So first I'll go through the preparation for the perfect chhena for Rusgulla.
Making Soft Paneer/ Chhena
Chhena is the basic curd-cheese used in many different Indian recipes. Paneer is a slightly overcooked and pressed form of Chhena. Chhena is made by adding an acid to boiling hot milk, to separate the milk-solids from the whey. Then the curdled milk-solid(Chhena) is drained and collected for cooking usage. The remaining whey can also be used as the acid to make the next batch of Chhena, as well as in various other preparations. To make hard Paneer the Chhena has to be kneaded and pressed tightly, while still hot. But to make soft Paneer the Chhena has to be blanched in ice-cold water immediately, then drained.
Milk: Traditionally Cow’s milk or Water Buffalo’s milk is used to make Chhena. Since cow's milk is conveniently available, it is usually used to make Chhena at home. I prefer to use full fat milk, but 2% milk can also be used. But fat-free milk yields less amount of Chhena and it's also isn't as soft. And it also helps if the Milk is in room temperature.
Acid: Many kind of acidic elements can be used, but Key-lime seems to the best among them. few others are lemon, plain vinegar, citric-acid, curd, whey...etc.
The amount for acid per liter (Gallon is approximately 2 liters) of milk is
1 to 2 tbsp. Lime or Lemon juice (mixed with a cup of water)
1 to 2 tbsp. Vinegar (mixed with a cup of water)
1 cup yogurt
1/2 tsp Citric Acid (mixed with a cup of water)
2 cups Whey
More acid should be added if the milk doesn't separate.
Saucepan: I prefer to use an aluminum pan.
Put room temperature milk in a saucepan then put it on a medium high heat. Let it come to a boil, stirring occasionally so that it doesn't stick to the bottom. it should take about 20 minutes for a gallon of milk. At first it'll foam up(pic1) but wait till it gets to a continuous boil(pic3). let it simmer for 5 more minutes. Then switch off the heat.
Wait for 2 more minutes, then start stirring the milk in a circular motion. Gradually add the acid( I'm using lime juice) while still stirring. The milk will start to cuddle and separate from the whey. if the whey still seems to be cloudy then add some more acid, till it seems clear (pic7). Let it rest for a minute.
Arrange the Cheese cloth on a colander and pour the curdles milk to strain. Keep a pot under the colander if you want to collect and use the whey. Then start pouring cold water immediately(pic9). Wash the Chhena thoroughly making sure it's cold allover.
Gather the corners of the cheesecloth and bind it squeezing the extra water out of the Chhena. Then wrap it with a towel to soak up the extra moisture. For making Rasgulla you'll need to press it for 5 to 10 minutes with a heavy weight(pic12), making sure there is no extra moisture. Don't drain it for too long.
This is the soft Chhena(pic14). But for using it in sweet preparations you've to mash and knead it with light hand. That will get rid of any lumps and will make its consistency uniform.
The kneading has to be with the palm with soft storks. And you'll basically be stretching it with your palm. The Chhena usually is firm at first because it's been blanched in ice-cold water. But after a few minutes of kneading it gets softer and comes together perfectly.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It should take about 15 minutes of kneading in total.
Making the Rasgullas
Ingredients for making the Rasgulla
Chhena (Soft Paneer) 1cup
Sugar 3cups, and a teaspoon
Water 5 cups, and 1 more cup
Cardamom powder 1tsp
Knead the chhena till it is smooth and out of any granulate. Then add the cardamom powder and a teaspoon of sugar. In this stage if it seems like the chhena is too watery then add a tablespoon of semolina. Mine looks like a good consistency, so I’ll skip adding the semolina. Mix it for a few more minutes till everything is well incorporated. Then take out small equal size proportions of the dough and shape it into a smooth ball using both of your palm. Set aside the shaped chhena balls, covering it with wet cheesecloth or kitchen towel.
Heat 5 cups of water with 3 cups of sugar in a flat bottom pot or saucepan over medium heat. Cook it till all the sugar dissolves and let it simmer for a few more minutes. Then add the chhena balls gently, one at a time. Add a few balls at one batch, making sure not to over crowd the pot, since the balls will increase more than double in volume.
Let the balls simmer for a few minutes then try turning them over with a silicon spatula, making sure not to poke or tear them. Then cover the saucepan with a lid and let it cook for about 8 to 10 minutes. If you have made smaller balls then they’ll cook faster, so cook it for 5 to 7 minutes instead. Switch off the heat and remove the cover. Then add one cup of water. The Rasgullas will sink down to the bottom, which means they’re thoroughly cooked and ready to serve :)
Making Soft Paneer/ Chhena
Chhena is the basic curd-cheese used in many different Indian recipes. Paneer is a slightly overcooked and pressed form of Chhena. Chhena is made by adding an acid to boiling hot milk, to separate the milk-solids from the whey. Then the curdled milk-solid(Chhena) is drained and collected for cooking usage. The remaining whey can also be used as the acid to make the next batch of Chhena, as well as in various other preparations. To make hard Paneer the Chhena has to be kneaded and pressed tightly, while still hot. But to make soft Paneer the Chhena has to be blanched in ice-cold water immediately then drained.
Milk: Traditionally Cow’s milk or Water Buffalo’s milk is used to make Chhena. Since cow's milk is conveniently available, it is usually used to make Chhena at home. I prefer to use full fat milk, but 2% milk can also be used. But fat-free milk yields less amount of Chhena and it's also isn't as soft. And it also helps if the Milk is in room temperature.
Acid: Many kind of acidic elements can be used, but Key-lime seems to the best among them. few others are lemon, plain vinegar, citric-acid, curd, whey...etc.
The amount for acid per liter (Gallon is approximately 2 liters) of milk is
1 to 2 tbsp. Lime or Lemon juice (mixed with a cup of water)
1 to 2 tbsp. Vinegar (mixed with a cup of water)
1 cup yogurt
1/2 tsp Citric Acid (mixed with a cup of water)
2 cups Whey
More acid should be added if the milk doesn't separate.
Saucepan: I prefer to use an aluminum pan.
Put room temperature milk in a saucepan then put it on a medium high heat. Let it come to a boil, stirring occasionally so that it doesn't stick to the bottom. it should take about 20 minutes for a gallon of milk. At first it'll foam up(pic1) but wait till it gets to a continuous boil(pic3). let it simmer for 5 more minutes. Then switch off the heat.
Wait for 2 more minutes, then start stirring the milk in a circular motion. Gradually add the acid while still stirring. The milk will start to cuddle and separate from the whey. if the whey still seems to be cloudy then add some more acid, till it seems clear (pic7). Let it rest for a minute.
Arrange the Cheese cloth on a colander and pour the curdles milk to strain. Keep a pot under the colander if you want to collect and use the whey. Then start pouring cold water immediately(pic9). Wash the Chhena thoroughly making sure it's cold allover.
Gather the corners of the cheesecloth and bind it squeezing the extra water out of the Chhena. Then wrap it with a towel to soak up the extra moisture. For making Rasgulla you'll need to press it for 5 to 10 minutes with a heavy weight(pic12), making sure there is no extra moisture. Don't drain it for too long.
This is the soft Chhena(pic14). But for using it in sweet preparations you've to mash and knead it with light hand. That will get rid of any lumps and will make its consistency uniform.
The kneading has to be with the palm with soft storks. And you'll basically be stretching it with your palm. The Chhena usually is firm at first because it's been blanched in ice-cold water. But after a few minutes of kneading it gets softer and comes together perfectly.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It should take about 15 minutes of kneading in total.
Venturing out with the sweet indulgence :)
Raskadam is a traditional east Indian sweet, also known as Kheer Kadam. It's a combination of two different sweets, Rasogola and Sondesh. The center is made of a small harder and dryer kind of Rasogola, while the outer layer is made of plain Sondesh. Then it's coated with dry mawa powder, which gives it a delicate authentic look. It's suppose to look like a Kadamba flower when cut in half, hence the name :)
Making the Chhena (Paneer)
Full cream Milk- 1 gallon
lime juice 2
water, 1 cup
Mix the lime juice with the cup of water and set aside. Boil the milk over medium heat and let it simmer for a few minutes, then switch off the flame. After two minutes stir in the lime juice mix. Keep on stirring till the Chhena solids separates and the milk liquid becomes transparent. Keep some more lime juice handy in case you need more for the coagulation. Once it's done strain it in a cheese cloth immediately, and pour some ice cold water to bring it's temperature down. Gather the cheese cloth from the sides, then press and squeeze out any possible excess water from chhena. You might try placing a heavy container on top of it for a while, that usually takes most of the water out.
Making the Rasogola
1/4th of the prepared chhena
Pinch of yellow (or caramel) food color
3 cups water
1 cup sugar
kesar essence(or caramel essence)
Take 1/4th of the chhena in a large plate and mash it with your fingers till smooth. It should take about 10 minutes. Then knead in yellow or caramel food color. Here I have used the yellow food color to go with the Kesar flavor. Cover the dough with damp muslin cloth(or wet paper towel) and rest for 10 minutes. Divide into small portions and shape them into roundels. Keep aside in a plate covered with the damp cloth.
Take water and sugar in a heavy bottom pan and bring it to a simmer, add in the essence. Carefully drop few of the roundels one after the other. Try making a few at one batch rather than putting them all at once. Cover it and cook for 15 to 20 minutes. The Rosogolas will puff up double in size in a few minutes, but keep on cooking till it gets firm. Take out the Rosogolas using a slotted spoon and drain out the excess syrup through a colander(or sieve) till it's room temprature. Here I put the Rosogolas in dry mawa to soak up the liquid. Then I dust the excess mawa off.
Making the Sondesh
3/4th of the prepared cheena
Sugar, 2 cups
Rose Essence, few drops
Sweet Cream Butter, 1 tsp
Preparing basic Sandesh dough:
Mix sugar and Chhena in a bowl, and knead till the sugar dissolves. Taste the dough and add sugar if you want the Sandesh to be any sweeter.
Heat a wide nonstick pan in medium to low heat. Coat the butter all over the surface of the pan. Then add the Chhena and sugar mix. Cook it in low heat, stirring continuously, for about 10 to 15 minutes. Take it out of the heat and place it in a bowl to cool down to room temperature.
Preparing basic Dry Mawa:
In the same nonstick pan, take a portion of the Sandesh dough. Cook it in low heat for about 10 more minutes, stirring continuously. When it starts to solidify, try to flatten the mix with the back of the flat spatula while stirring. Switch off the heat after it starts to granulate. Place it in a flat plate to cool down.
Once it comes to room temperature, you can dry grind the mawa if you want it finer.
Final assembling
Scoop out equal portion of Sandesh and keep it in a plate. Take one portion and flatten it using your palm and figures. Put one Rasogola in the center and roll up the edges sealing it inside. Form it to a good round shape. Roll it in the dry Mawa powder and dust off the excess. And the Raskadams are ready:) store them in the refrigerator, and they should be good for a week.
It's convenient to use mini parchment cups, for individual storing. Here I have coated the Raskadams in colored sugar and mawa, for presentation.
Khaja is one of the traditional sweets offered in Lord Jagannath temple in Puri. It's crisp fried, cardamom flavored and coated with crystallized sugar syrup, making it so much delectable!! It is very popular among the devotees since it is dry, making it easier to take out as 'Prasad' after visiting the temple. I remember having those almost every time we visit the temple.
Ingredients
For Dough
2 cup All Purpose Flour
2 tbsp Canola oil
Pinch of salt
1tsp crushed Cardamom seeds
About 1/2 cup Water
For layering
2tbsp Rice Flour
2tbsp Canola oil
Oil for frying
Sugar syrup
2 cup sugar
1 cup water
1tsp crushed cardamom seeds
few drops of Rose essence
Heat sugar and water to make the syrup. Boil the syrup till one thread consistency, which takes about 7 to 8 minutes in medium high heat. Switch off the heat once the syrup has one thread consistency, but keep it on the stove to keep it warm. Finally add in the rose essence and Cardamom. The fried Khaja will need to be deepen in the warm syrup immediately after frying. If the syrup is cold by the time of frying the Khaja then warm it up a little.
Making Khaja
Sieve flour in a bowl then add salt and crushed Cardamom. Mix in the oil, kneading it for a few minutes till the flour is well coated. Then add in water, small amount at a time to make a soft dough. Knead it for a few minutes to make it a smooth dough. Then brush the dough with a little oil, cover it and keep aside for an hour.
Prepare the layering paste by mixing the oil and rice flour together. Then heat the oil for frying, in a medium to low heat.
After resting the dough divide it into 6 equal parts. Roll three of those into thin round sheets, just like Roti.
Spread the rice flour paste all over the Rotis, then layer the Rotis on top of each other.
Now roll the three layers together into one vertical log. Then cut the log horizontally with slight slant, into 1 inch pieces.
Using your thumb press onto the slant to make the layers face to the top.
Then using a rolling pin roll it to make it longer in shape. Do not roll it more than three times since the layers might stick to each-other. And don't press the rolling pin too hard.
Fry them soon after rolling them all. the oil should be medium warm, not very hot. And keep the oil stirring between frying for equal heat distribution. The Khajas will be golden brown and floating on the top of oil, they're ready. Drain a few from the oil using a perforated spoon and let most of the oil drip, then drop them in the warm sugar syrup. Keep them soaking in the syrup for about half a minute. Then take them out and shake off the excess syrup. Let them air dry on a cooling rack. Do the same with rest of the Khajas.
Once it is softer you'll be able to knead it with your fingers. Knead it few more times, then all of it will come together. It'll take about 15 minutes of kneading.
