What makes Rasmalai the second most delicious cheese dessert in the world?

So what makes Rasmalai so special?

The key lies in its unique cheese, chena. Unlike the aged cheeses used in cheesecakes, Chena is a fresh cheese made by hardening milk with lemon juice or vinegar. The resulting curd is light and airy and forms the base of the soft, spongy ball that is the center of rasmalai.

These chhena balls are then boiled in a light sugar syrup before being dipped into the star of the show, the rabdi. Rabdi is a thick, thick milk flavored with cardamom, nuts, and sometimes saffron.

The name Rasmalai itself means “juicy cream” and is an apt description of this dessert. Chef Shaurya Veer Kapur of Gola Sizzlers, Café Hawkers and Restaurant Sambar Soul says the history behind the dish is believed to have originated in the Bengal region of the Indian subcontinent.

Sweet shop based in Kolkata, KC Das Grandsons claims that its founder, Krishna Chandra Dasm, invented rasmalai in the early 20th century. Food historian KT Acharya supports this claim and suggests that Das developed rasmalai based on his father’s rasgulla (chennabool).

But Bangladesh’s Comilla district offers a different twist to the story. The Sen brothers of Matri Bhandar claim to be the original creators and emphasize their role in popularizing and commercializing the dessert. They have even applied for a Geographical Indication (GI) tag for ‘Comillar Rosmalai’.

“Rasmalai is said to have been developed around the 19th century, although the exact historical details are not well documented,” explains Chef Kapur. “It is closely related to another popular Bengali dessert. Rasgulla” he added.

But beyond its role as a mere dessert, rasmalai is woven into the fabric of South Asian tradition and has deep cultural significance in the Indian subcontinent.

“Rasmalai is ubiquitous during festivals and special occasions. Its sweetness symbolizes prosperity and luxury and is a fitting way to mark joyous events like Diwali, Holi, and weddings.” says Chef Kapur.

That’s not all. The rich, creamy texture and contrasting flavors give it a luxurious taste. “Rasmalai is a dessert for special occasions and is prepared for celebratory moments and for communal enjoyment,” adds Chef Kapur.

Rasmalai is present everywhere during festivals and special occasions. (Source: Freepik)

Here is a recipe for Rasmalai that you can easily make at home (provided by Chef Kapur).

material

*2 liters of full-fat milk
*1/4 cup lemon juice
*1/2 cup sugar
*4 cups of water
*Pinch of saffron (optional)
*1 tablespoon chopped pistachios or almonds (for garnish)

Method

1. Make chena balls.
*Pour 1 liter of milk into a thick pot and bring to a boil.
*Once it boils, reduce the heat and gradually add the lemon juice, stirring continuously until the milk is fully curdled and separates the whey from the milk solids (paneer). If the coagulation is incomplete, add a little lemon juice.
*Turn off the heat and let it cool for a few minutes.

2. Drain the paneer.
*Place a strainer or muslin cloth over a bowl and strain the curds.
*Rinse the paneer under cold water to remove any lemon juice residue.
*Squeeze out the excess water and let the paneer hang for 30 minutes to remove any remaining liquid.

3. Knead the paneer and shape it.
*After draining the water, knead the paneer on a clean surface for 5-7 minutes until smooth and soft.
*Divide the paneer dough into equal size pieces and form into balls. Press each ball lightly to flatten it slightly.

4. Cook the paneer balls.
*Add water and sugar to another wide pot and mix. Bring to a boil and make sure the sugar is completely dissolved.
*Gently slide the paneer balls into the boiling syrup. Cover and simmer on medium heat for 15-20 minutes, the balls will double in size.

5. Create and assemble the Rabdi.
*While the balls are cooking, heat the remaining 1 liter of milk in a separate saucepan and add the saffron bunch (if using). Simmer for a few minutes to thicken slightly.
*Once the paneer balls are boiled, turn off the heat and let them cool in the syrup.
*Gently squeeze out the excess syrup from the cooled bowl and transfer to the thickened milk.
*Please let it sit in the refrigerator for at least 1 hour.
*Garnish with chopped pistachios and almonds.

Voila! Your rasmalai is ready.

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