Welcome to your source for the delightful Rosemalai recipe - a delightful twist on the traditional Rasmalai! Our guide takes you through a simple step-by-step process to create this scrumptious dessert at home. With homemade cheese balls soaked in a creamy, rose-colored milk syrup flavored with Rooh Afza, this dish is sure to be a hit. Explore our easy-to-follow recipe for the perfect Indian dessert experience. With SEO-friendly keywords like Rosemalai recipe, Rasmalai, Rooh Afza, and Indian desserts, your journey to discover and create this indulgent treat starts here. Enjoy the sweet magic of Rosemalai!
Ingredients:
4 cups of milk (for cheese making)
¼ cup white vinegar
¼ cup of water
4 cups of milk (for syrup making)
¼ cup of powdered milk
2½ tbsp rose syrup (Rooh Afza) or to taste
¼ tsp of cardamom powder
2 tbsp condensed milk
1 tbsp pistachios
1 tbsp almonds
A pinch of salt
1 tsp corn starch
4 cups of water (for cooking cheese balls)
1 cup of sugar
Ice for cooling
Rose petals for garnish
Instructions:
In a saucepan, bring 4 cups of milk to a boil. Once it reaches the boiling point, turn off the heat.
Gradually pour in the mixture of ¼ cup white vinegar and ¼ cup of water. This will break the milk into cheese.
Strain the milk using a strainer or cheese cloth. Rinse with cold water to remove the sour taste from the vinegar and stop the cooking process.
Gently wring out as much water as you can, then let it drain for 25-30 minutes.
Meanwhile, in a different pan, reduce 4 cups of milk and ¼ cup of powdered milk to half of its original volume.
Once it has reduced, add the rose syrup, cardamom powder, condensed milk, pistachios, almonds, and a small pinch of salt. Mix well.
Transfer the mixture into a separate pot and allow it to cool.
Take the strained cheese and add 1 tsp corn starch. Knead for 8-10 minutes until smooth.
Shape the cheese into small balls, remembering they will double in size after cooking. Ensure your hands are clean and avoid cracks in the balls.
In a large pot, add 4 cups of water and 1 cup of sugar, bringing it to a boil. Once boiling, add the cheese balls, cover, and cook for 15 minutes over medium heat. Gently shake them every 5 minutes.
After they have cooked well, remove the cover, add ice to stop the cooking process and let them cool.
Squeeze out the water from each sweet cheese ball and drop it into the cooled, pink milk syrup.
Your Roshmalai is ready! For a beautiful presentation, garnish with some rose petals before serving. Enjoy!