Orange Rasmalai Recipe (Indian Cottage Cheese Pudding)
A flavorful twist to the traditional Rasmalai, the Orange Rasmalai infuses zesty orange goodness into the soft and spongy chenna (Indian cottage cheese) dumplings, creating a delightful fusion of flavors. This dish is perfect for celebrations and parties, offering a refreshing citrus note with every bite. The gently condensed milk soaked into the soft chenna dumplings enhances the overall richness, making this a mouthwatering dessert.
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Ingredients for Orange Rasmalai:
| Ingredients | Quantity |
|---|---|
| Milk (full cream) | 3 liters |
| Vinegar | 2 tablespoons |
| Fresh orange juice | 1 cup |
| Orange zest (rind) | 1 teaspoon |
| Orange pulp | 3 tablespoons |
| Arrowroot flour | 2 tablespoons |
| Baking soda | 1 pinch |
| Sugar | 1 1/2 cups |
| Additional sugar | 1/2 cup |
| Water | 5 cups |
| Orange essence | 3-4 drops |
| Food color (orange) | 1/4 teaspoon |
| Dry fruits (slivered) | For garnishing |
Preparation Time: 25 minutes
Cooking Time: 90 minutes
Total Time: 2 hours 5 minutes
Servings: 12-15 Rasmalai Balls
Instructions:
-
Making the Cottage Cheese (Chenna):
Start by heating 2 liters of milk in a heavy-bottomed pan. Once the milk comes to a rolling boil, add the fresh orange juice, orange zest, and vinegar. The milk will curdle almost immediately. Turn off the heat and let the milk curdle for 3-4 minutes to separate the curds from the whey. -
-
Straining the Curdled Milk:
After the milk has curdled, strain the mixture through a cheesecloth or a cloth strainer to separate the whey from the curd (chenna). Allow the chenna to drip and drain until all the excess liquid has drained away, leaving behind thick cottage cheese. This may take a couple of hours, so ensure the chenna is well-drained before proceeding to the next step. -
Making the Flavored Milk Base:
While the chenna is draining, heat the remaining 1 liter of milk in a separate heavy-bottomed pan. Cook it over medium heat, stirring occasionally to prevent the milk from settling at the bottom. Let it reduce to half its original volume. Once reduced, add 1/2 cup of sugar, a pinch of orange food color, and orange essence. Stir well and set this flavored milk aside in a large serving bowl that can hold the chenna dumplings. -
Preparing the Chenna Balls:
Once the chenna is ready, transfer it to a large bowl. Add arrowroot flour and a pinch of orange food color to the chenna. Using the heels of your palms, knead and mash the mixture until it becomes smooth and soft. This process ensures the chenna is light and pliable. Continue kneading until the mixture is free of any lumps. -
Shaping the Chenna:
Shape the soft chenna mixture into 12-15 small round balls. Lightly flatten each ball to form a disc shape, then set them aside. -
Cooking the Chenna Balls:
In a pressure cooker, combine 5 cups of water with 1 1/2 cups of sugar. Stir until the sugar dissolves completely. Bring the sugar syrup to a boil. Once boiling, gently place the chenna balls into the syrup. Cover the pressure cooker with the lid, place the weight on top, and cook the chenna balls on high heat for 2 whistles. -
Releasing the Pressure:
After two whistles, turn off the heat and carefully place the pressure cooker under cold running water. This will release the pressure safely and cool the cooker down quickly. When you open the lid, you will see that the chenna balls have puffed up and expanded. -
Soaking the Chenna Balls in Flavored Milk:
Using a slotted spoon, transfer the cooked chenna balls to the reduced milk that was set aside earlier. Continue the same process with the remaining chenna balls, cooking them in batches and adding them to the milk. -
Chilling the Orange Rasmalai:
Let the Orange Rasmalai soak in the milk for a few minutes. Then, refrigerate it for at least 5-6 hours. This will allow the flavors to blend beautifully and let the chenna balls absorb the milky, orange-infused syrup. -
Serving:
Once chilled, garnish the Orange Rasmalai with slivered dry fruits and fresh orange slices for an added touch of elegance. Serve chilled and enjoy this refreshing and creamy dessert at your next celebration or family gathering.
Tips for Perfect Orange Rasmalai:
- Make sure to use full cream milk for a rich and creamy texture.
- Kneading the chenna until smooth is crucial for achieving soft and spongy dumplings.
- Ensure that the cooked chenna balls are completely submerged in the flavored milk for better absorption and flavor.
- You can adjust the sweetness of the dessert by altering the sugar content to suit your preference.
The Orange Rasmalai is a decadent, citrus-infused twist on the classic Bengali dessert, offering a delightful blend of sweetness and tanginess. It’s perfect for those who love traditional desserts with a fresh and fruity flair!
