Tender Coconut Rasmalai Recipe
How to make Tender Coconut Rasmalai
This dessert is sure to have your friends and family hooked. Besides, this recipe is so easy to make, all you need to do is just add one extra ingredient (coconut malai) in the normal rasmalai recipe to reinvent the whole experience.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings4
Ingredients of Tender Coconut Rasmalai
- 2.5 Litre Milk
- 2 tsp Lemon Juice
- 1 cup Sugar
- 2-3 tbsp Condensed Milk
- 12-13 Kesar strands
- 2-3 Crushed green cardamom
- Pistachio flakes
- Almond flakes
- Coconut flakes
- 1/2 cup Coconut Malai
- 2 tbsp Malai
- 1/2 tsp Corn Flour
How to Make Tender Coconut RasmalaiHideShow Media
In a pan boil one litre milk, once it starts thickening a little; add some sugar, condensed milk, cardamom, half the nuts and kesar strands.
Let this boil until it reduces a little in quantity.
In a grinder, add malai, coconut malai, some spoons of milk and make a mixture.
Add the coconut malai mixture to the milk, boil for another 5 mins, take off the heat and let it rest.
In another pan bring 1.5 ltrs milk to a rolling boil, add lemon juice and let it curdle.
Strain all the excess water and remove the chenna in a flat surface.
Add a small amount of corn flour and knead this dough until it is soft and smooth.
Make tiny flat balls out of the dough and let it sit.
In a pan add 2 cups water and 1 cup sugar and all the chenna balls. Make sure there is space between them and don’t over crowd the pan.
You can let the chenna balls rest in the sugar syrup for 10 mins.
Remove chenna balls from the sugar syrup and dip in the prepared ras.
Let this chill for 2-4 hours, garnish with remaining nuts and serve.