Why does rasmalai become hard

Thank you so much for sharing amazing recipes with us. I am a big fan of your recipes. Your email address will not be published. Jump to Recipe Jump to Video. Why does the Paneer Balls break while boiling? Why is my Rasmalai Hard, Rubbery and Chewy?

What is the difference between Rasgulla and Rasmalai? How do I fix Hard Rasmalai? What to do with disintegrated Paneer Balls? Liked this recipe? Let us know by giving it a star rating. Amazingly Smooth, soft and spongy paneer balls dunked in a rich and sweetened milk; Rasmalai is a Majestic Royal Indian dessert that would grace any occasion and be the star of the PARTY!!!

Course Dessert. Cuisine Indian. Prep Time 5 minutes. Cook Time 1 hour 30 minutes. Chilling Time 4 hours. Total Time 5 hours 35 minutes. Servings 19 Rasmalai pieces. Calories kcal. Author Sushma Iyer. Keep stirring in between. Once it starts steaming, take a couple of tbsp milk and add it to the saffron strands.

Allow it to release its flavour. Let this stand until ready to use. This would take around 30 to 40 mins depending upon the type of pan used, flame in which you are cooking etc. Once the milk is reduced, add the saffron milk, nuts and sugar. Mix well and again cook it for further 10 mins, do stir in between so that the milk does not stick to the bottom of the pan and burn.

Finally add the yellow food colouring if using. Mix and bring it to a boil Switch off the flame and transfer it to another bowl.

Grind the cardamom pods with a pinch of sugar to fine powder. Discard the skin of the cardamom pods and add the rest to the prepared ras. Let it cool until ready to use. Paneer Balls Bring the 1. Once boiled switch off the gas and allow it cool a bit say around 5 mins on your kitchen counter top. Meanwhile combine the vinegar and water in a separate bowl and set aside. Place a bowl with a strainer on top. Line it with muslin cloth or cheesecloth and keep this ready too.

After about 5 mins, start adding the diluted vinegar little by little stirring continuously. You will observe that the paneer and whey would start separating. Keep on adding and mixing until all the paneer is separated; the clear indication of this is when the milk turns green in colour. At this stage either add ice-cold water to stop the cooking process or simply strain immediately that's what I do.

And that is why it is advisable to keep everything ready before starting with curdling of the milk. The paneer would get collected in the muslin cloth. Collect the whey and use it to make chapati dough, dal, kadi etc. Gather the ends of the cloth and squeeze it to release all the excess water. Tie a knot and hang it somewhere to allow the excess water to drip off completely say another mins.

After 25 mins, you will see that the paneer is crumbly yet feels a little moist when pressed between your fingers. You would hear that chip chip sound when pressed take it out onto a blender and using the pulse functionality pulse it just 4 times to form a paste smooth dough in two batches.

Take it out on to the plate and knead for another 4 to 5 mins by gently pushing it using the heels of your hands. Then divide the dough into 19 equal sized balls. Give it a round shape and then flatten it out by gently pressing in between your palms. Ensure that there are no cracks. IF you see any simply press it again to make it crack-free. Prepare all the balls. Cover and keep until the sugar syrup is ready. Sugar Syrup In a wide mouth and deep pan, bring the sugar and water to rolling boil.

Add the prepared flattened balls one by one leaving sufficient time interval between each addition , cover with the lid and allow it to cook for 10 mins on medium high flame. After 10 mins with gentle hands stir the balls once. Then reduce the flame to medium and cook for another 10 mins. You would see it swelling and dancing in the syrup. Switch off the gas, and let it cool completely in the sugar syrup itself for another 15 mins.

Thanks Manali I will try it again when I next buy whole milk and be more liberal with the lemon juice. I tried to make this today and in the end I just had to throw it away. I used the correct amount of lemon juice but for some reason the milk did not separate enough.

I waited a long time but it was never possible to squeeze out the water from the chena. In such cases, add more lemon juice, add slowly until it curdles. That will most likely do the trick! I agree, the cornstarch gave it a tough texture… Didnt come out well at all… Dissapointed!

Making the perfect rasmalai takes time and practice so please try again. Your email address will not be published. Skip to content. Checkout Amazing Diwali Recipes. There are two parts to Rasmalai — the rasmalai balls and the thickened milk. I will talk about these tips as we go through the step by step picture for this recipe Method Boil milk in a heavy bottom pan.

I hope these 10 tips help in making you the perfect soft rasmalai at home. Print Recipe Pin Recipe. Course Dessert. Cuisine Indian. Servings 5. Calories kcal. Rasmalai Balls Boil milk in a heavy bottom pan. Rinse it under tap water so that there's no trace of lemon juice in it.

Thickened Milk In a heavy bottom pan, boil ml of milk. Transfer the balls to thickened milk [milk should be warm]. Tried this recipe? Preparation Time : 20 minutes. Cooking Time: 60 minutes. Ingredients :. Milk - 1 litre.

Corn Flour: 2 tbs optional. Water: 1 and a half cup. For Ras:. Milk: 1 litre. Saffron strands. Cardamom powder. Now add ghee and mix with hands again. Add eggs and blend well again.

Kneed till it forms a ball shape. Everything gets together. Donot ever add even a drop of water, if the dough is dry add 1 tbsp of milk but No Water. Kneed for further 5 — 6 minutes. Make small balls and gently put them into the milk syrup. Once you add the balls, set the stove on high flame and cover. Once milk boils, keep the flame on slow flame till they are fully cooked around 10 -1 5 minutes. After that leave them on slightest flame Dum for 2 — 3 minutes further more to remove any chances of uncooked center.

Nazish on April 8, at PM. Can I use Nido for powdered milk? Most definitely. Rasmalai fan on February 24, at PM. Tried ur raas malai reciepe!

Was an instant sucess! Bless u! Ur a genious Reply. Nazish on April 30, at PM. Nazish on May 2, at AM. Do not roll the balls for too long also, it will make the centre hard, just keep a light hand. Asma on April 12, at AM.