HALDIRAM Rasmalai, 1 x 1 kg

Product Information

Once it comes to a boil, add saffron strands and let the milk simmer on medium-low heat until it reduces to approximately 70% of its initial volume, stirring occasionally. This will take about 15-20 minutes. The term "Rasmalai" can be translated as "Ras" meaning "Juice," and "Malai" meaning "Cream" in Hindi. Why You’ll Love This Easy Rasmalai Recipe? To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat). You may need to stir well after defrosting.

Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the Rasmalai for at least 2-3 hours.We have a 30-day return policy, which means you have 30 days after receiving your item to request a return. Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled! Serving Suggestions

There’s nothing better than a dessert unless it is Rasmalai, the most exotic of all Indian sweet dishes!Cardamom powder: freshly ground is always better. Remove the seeds of the green cardamoms and crush the seeds in a mortar and pestle. Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands. Chill the rasmalai cake for 1-2 hours before serving. Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix). I consider chena to be perfect if it passes this test. Take a small portion of the chena and smear it to a smooth surface like your kitchen countertop or chopping board.

This ice cold water or ice cubes will keep your chena super soft as it stops further cooking. This method is best if you are using pasteurized or/& homogenized milk.

Freezer: You can freeze it for around a month in a freezer-safe container. Thaw it overnight in the refrigerator and use it the next day without reheating. Tips And Variations

But a few years ago my mom decided to make this dish for us "following the rules of the house." She used store-bought rasmalai and whipped up this delicious concoction for all of us to enjoy, and it slowly became a constant during our family celebrations. This method has consistently yielded me soft chena. Do not follow this method if you are using non-homogenized milk or buffalo milk. Heavy whipping cream: To make whipped cream, you’ll need whipping cream which has more than 35% fat content. Otherwise, the cream doesn’t whip to its fullest. Sweetness: Adjust the sugar in the milk syrup to suit your taste, remembering that the rasgullas are already sweetened from the sugar syrup.

More Delicious Dessert Recipes

Now let it cool to room temperature and then chill it into the refrigerator. During this chilling time, rasmalai balls will soak up some ras and becomes super soft and melt-in-your kind. At the time of serving rasmalai, garnish with sliced almonds. 💭 Expert Tips For Perfect Rasmalai Even the staunchest of healthy eaters accept defeat in front of a beautiful plate of rasmalai. Rasmalai is also known as “roshomalai” since it has Bengali origins. This luxurious dessert is made by soaking sweet chhana balls in kheer or malai. The rasmalai balls can be roshogolla-like spheres or slightly flatter. Ingredients like saffron and rose water give the dessert its specific rich taste. Grab a chilled Haldiram Rasmalai Tin if you are craving a genuine plate of rasmalai. Very few desserts in the world can compete with this. Take 2 cups of milk + ½ can of condensed milk + saffron, simmer for 5 mins. Add rasgulla and simmer for 2 mins. It is ready. 🥣 Storage Instructions