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. That's a nice rasmalai recipe in Urdu and English. Hopefully, it was easy for you to make a rasmalai with step by step pictures. Let's share the sweetness with others.

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.However, suppose you want your Rasmalai to have a unique flavor and taste close to the original. In that case, you will want to get cardamom pods, a pinch of salt, a handful of nuts (preferably pistachios and/ or almonds), and a pinch of saffrons. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. 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.

Blend milk powder, eggs, preparing powder and oil together in a pot. Ply all things quite well. At that point make round-level rasmalai balls". 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. 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 my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers. 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.

Laziza Rasmalai Mix

Make sure the temperature of your boiling is not too hot. But make sure the milk is boiling before you turn the heat down and place the dough ball to boil. One of my all time favorite Indian desserts is Rasmalai. It's rich and creamy and melt in your mouth good. Plump milky dumplings are soaked in a rosewater and cardamom scented sweet milk and topped off with nuts and saffron. Truly a dessert fit for a king (and me) and Diwali! Mom made rasmalai during Hindu holidays and our family members would get every last drop of milk into their spoon because it was that good! Everyone would request this dessert from her even if it was just a regular Saturday night. She used ricotta cheese for her version, which is what is used in this recipe. 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.