Rasmalai Recipe ( Step-by- step Rasmalai)

Category : INDIAN SWEETS

Author: David

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The right consistency of the sugar syrup — Maintaining the right consistency of the sugar syrup is essential for achieving the desired round and soft-textured rasmalai. So, ensure that the syrup is not too thick, which may result in irregularly shaped rasmalai.

When the water comes to a boil, and you see bubbles in the water, gently add the rasmalai balls/ dumplings to the syrup. 

Are Chenna balls not doubling in size? Well, there could be many reasons for the Chenna balls not doubling in size. If the sugar syrup is too concentrated, the chenna balls will have difficulty soaking, and they will not puff up. In this case, dilute the sugar syrup and try again.

Another reason could be that the chenna is not kneaded correctly. Further, when boiling the syrup, ensure that you use a tight-fitted lid to cover the pan and that the syrup is boiling well. Why? A tight-fitted glass lid helps trap the required heat and pressure during cooking, and the rasmalai turns out soft and well-puffed.

But if the rasmalai comes in contact with the air during cooking, it will shrink and result in chewy rasmalais. 

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