Rasmalai Recipe
Make Rasmalai Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough for Rasmalai
Method
Preparing the Rasmalai Dumplings
- 1
Curdling the Milk
In a large pot, boil the milk over medium heat, stirring occasionally to prevent it from burning. Once it comes to a rolling boil, turn off the heat and add the lemon juice slowly while stirring gently until the milk curdles. You should see the separation of the curds (chenna) from the whey.
- 2
Straining the Curdled Milk
Pour the curdled milk through a muslin cloth or fine strainer to separate the chenna from the whey. Rinse the chenna under cold water to remove the sourness from the lemon juice. Gather the cloth and squeeze out excess water gently.
- 3
Kneading the Chenna
Transfer the chenna to a bowl and knead it with your palms for about 8-10 minutes until it becomes smooth and forms a dough-like consistency. If the mixture is too crumbly, you can add the optional flour for binding.
- 4
Shaping Dumplings
Divide the dough into small portions and roll them into smooth balls. Flatten each ball gently to form small discs. Make sure there are no cracks on the surface.
