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RASMALAI

RASMALAI

A melt-in-your-mouth experience disguised as a rich and creamy treat that is guilt-free. Here's how a speck of Swee10 makes for the most delightful Indian sweet.

 

Yields-10
Total calorie-95 calorie per piece

 

Ingredients: 

For Chenna:

  • Milk-500 ml
  • Vinegar-2 tbsp

 

For Swee10 Syrup:

  • Swee10- 1/4 cup
  • Water- 1/3 cup
  • Cornflour slurry- 1 tsp

 

For Rabdi: 

  • Milk-1 litre
  • Saffron to Sprinkle
  • Chopped Dry Fruits
  • Swee10-1/4 cup

 

Method

  • In a pan, heat 500 ml milk. 
  • Bring it to boil, add vinegar and let it curdle completely.
  • Pour the curdled mixture over a muslin cloth which will separate the solid curd/Chenna  from the whey/butter milk
  • Pour cold water on it. Tie it up and set aside to cool
  • Knead the collected Chenna for 5-10 minutes 
  • Pinch small pieces out of it and shape them
  • In another pan, add water, cornflour slurry and swee10
  • Let it thicken and come to a rolling boil
  • Add the shaped Chenna pieces to it and close the lid.
  • Let it boil for 10 minutes and allow Chenna pieces to soak the Sweet10 syrup
  • Turn off the flame and let it sit for 15 minutes
  • In another pan, boil 1 litre milk along with saffron and chopped Pistachios
  • Evaporate the milk mixture till it becomes 1/4th of its original quantity
  • Place the Chenna soaked in Swee10 syrup in a bowl
  • Pour the evaporated milk mixture over the placed Chenna.
  • Sprinkle some chopped nuts and saffron over the now plated Rasmalai
  • Serve chilled with lots of love