rasmalai question

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I made rasmalai from scratch on wednesday nigh for the first time evert, thank god they came out almost perfect the rabari they were soaked in tasted really good and the dumplings were soft and sweet butt they were slightly bland and tasteless.

Does anyone have any ideas of how to make them tasty?

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Re: rasmalai question

Why dont you add nuts , desiccated coconut and cardamom powder to the milk sauce?

No wait , actually what are you calling the rabri? the milk sauce right?

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Re: rasmalai question

yeah im calling the rabri the milk sauce, that came out good.

The actual 'dumplings' were soft but very very tasteless, so i was sondering how to make them more tasty?

This is the recipe i used it might make it easier to understand.

  1. Bring 2 litres of milk to the boil slowly in a large pan and stir every now and then so it doesnt stick.
  2. As soon as it starts frothing add 2 tablespoons of vinegar diluted with water into the milk very slowly and stir.
  3. As soon as the curds and whey split, immeadiately take off the head add ice to the mixture and pour into a muslin (cheese) cloth ( i used an old dupatta )
  4. wash the 'paneer' in cold water
  5. tie up the bag and squeeze out as much water as possible and let it hang for 1 hour atleast to get rid of much moisture as possible.

While the cheese is hanging make the rabri-milk sauce

In a pan add 2 litres of milk with 4 tablespoons of sugar and 3 cardamon pods bring the boil then turn to a low heat for 2 hours, it condeses down and becomes delicious and has that yummy rasmalai taste, remember to stir often.

Making the dumplings.

Take a towel and kneed the cheese whilst it is still tied up in the cheese cloth for a good 10 mins to make it soft.

Make little flat balls out of the cheese, they shouldnt be crumbly.

in a pan bring 1 cup of sugar and 6 cups of water to the boil on high heat it has to be boiling away.

Add ure balls into the sugar and water mixture and put a lid on for 10 mins, they expand to double or more in size.

If they break its because u have too little sugar, if they go hard its because it had too much sugar.

take them out and let them cool a little.

when they are cool, squeeze the water out and then add them to the rabari and spirnke pistacios on top.

voila!

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Re: rasmalai question

Hmmm … quite a complicated recipe of Rasmalai .. I have never really made it with cheese … but I am just thinking , while boiling the milk for the cheese, if you add cardamom poder tiny bit, some dessicated coconut in it … and then make the cheese …

Never done it , I dunno if doing that would break the balls later in the process :konfused: but try it on one or two balls … try adding this stuff when you are kneading the cheese mixture …

My recipe is pretty simple:

One cup milk powder, one egg, half tsp baking powder, one tsp oil. Mix it all , keep aside for a few minutes.
Try making a ball , if you think its not coming out strong, add another egg, little by little, you dont want the mixture getting too runny.
Make balls and add them to the Milk sauce

Milk Sauce :
Boil milk on slow heat for 25 minutes. Add some condensed milk for thickness. Add sugar to taste, cardamom powder, lots of nuts , dessicated coconut. When mixture is thick but not creamy, add in the rasmalai balls and cover the pot. gently flip sides after 2 minutes and cover again.

Put off the flame and let the rasmalai be on dum for a good 10 minutes. Ready to be served !

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Re: rasmalai question

thanks for your recipe CB and thanks for your idea i will try it out!!

My mum makes rasmalai how you do, with milk power and egg but her rasmalai has this weird background cooked egg flavour which doesnt taste good at all, do you ever have that problem? how to do you make sure that doesnt happen?

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Re: rasmalai question

If you squeezed your dumplings then they should soak that milk and acquire the taste and aroma of that milk. You did not put kewra or rose water which give that sweet aroma. Also when you are boiling your milk add some crushed pistachios and almonds both should be peeled before crushing that will also add some flavor and that chunk in the ras malai.

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Re: rasmalai question

inspiron , I never had that eggy taste in rasmalai .. basically i am very taste conscious with eggy touch in food .. but Alhumdullillah never ever had it in my ras malai ..

I think , what happens is that when you dont mix the egg too well in the ras malai mixture ... or you put the egg straight in the milk powder before beating it .. the eggy taste will prevail. I always always always beat the egg well before adding it to the powder and then i mix it really well into the powder , using my hand.. spoon just doesntwork properly.

Try doing that .. also , if you put ras malai in very hot milk, you will get that eggy taste .. so make sure the milk is being cooked on lowest heat , specially a few minutes before you chuck the balls in ...

good luck...

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Re: rasmalai question

thanks mirch thats really helpful!

and thanks CB will try out your recipe too, do u have good results every time?

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Re: rasmalai question

You need to get your nose checked. Sense of smell and sense of taste are related. If you cannot smell something you cannot taste it either. Egg always will give its flavor to anything it is used in. There is no way to overpower eggs aroma in any recipe.

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Re: rasmalai question

Mirch , really I can smell egg a bit too much in food , when its not properly cooked .. but most of the time I take extra care to cook it properly specially if its got egg in it .. and then there is no way food will smell of egg ...

Inspiron , yes mashallah every single time i try rasmalai , it comes out good ... but i can tell you i got it wrong a few times in the beginning , mainly because i didnt know the consistency of the ball mixture ... but now , i know ... it has to be crumbly and if its not coming out smooth, add egg tsp by tsp ... until you think you are getting soft , smooth balls.

Secondly covering the pan is extremely important. coz it lets the balls get cooked from within. which is extremely important.

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Re: rasmalai question

I’ve never made rasmalai from scratch before - always from the packet, as I never really knew how to. But the recipes above seem like keepers so I shall try them out!

I think maybe you could sweeten the milk mixture more, because thats where the flavour comes from. E.g, when you make glub jubs, the syrup is what gives the gulab jamun that oomph, otherwise, the gulab jamun on its own would be bland. But maybe rasmalai is in a whole different league :blush:

And CB, still rooting for giving raw eggs the boot I see :wink:

EDIT: Mirch, CB knows what shes talking about when it comes to eggs. If she says she can smell when eggs aren’t cook properly, then that’s that :slight_smile:

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Re: rasmalai question

i make rasmali same way as u do , except i add cardemom (grinded seeds) in milk for balls. and also i never put paneer under water, i think thats what taking away all the taste. after boiling cheese ball in sheera i never sueezed them and put them directly in rabari .

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Re: rasmalai question

has anyone tried ras malai from the SHAN mix???

i just and just and just cant make good ras malai :frowning:

i make fabulous gulab jamuns, cakes, pasteries but to ras malai… its a total :no:

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Re: rasmalai question

I bought the ingredients 2 weeks back to make the ras malaai but just don't get time!

Hopefully thinking of taking time out after work tonight and give it a go...(I have never made it before)

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Re: rasmalai question

I just posted my mum’s recipe for ras malai. What she does differently is that she cooks the ras malai in a water/sugar sheera so that it absorbs a sweet taste before she puts it in the milk - this keeps the ras malai from being bland.

Here’s the recipe:

http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/451166-ras-malai-recipe-post7717147.html#post7717147