Orange Rasmalai Recipe (Indian Cottage Cheese Pudding)
Orange Rasmalai is a delightful dessert that combines the richness of traditional Indian chenna (cottage cheese) with the refreshing zest of oranges. This Bengali specialty is a perfect fusion of sweet and tangy flavors, making it an ideal treat for festive occasions or special gatherings. The recipe follows a double-cooking process to create the soft, spongy texture that Rasmalai is known for, all while infusing it with the essence of oranges.
Ingredients
| Ingredient | Quantity |
|---|---|
| Full cream milk | 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 | 1½ cups |
| Additional sugar | ½ cup |
| Water | 5 cups |
| Orange essence | 3-4 drops |
| Orange food color | ¼ teaspoon |
| Slivered dry fruits (for garnish) | As required |
Preparation Time: 25 minutes
Cooking Time: 90 minutes
Total Time: 115 minutes
Servings: 4
Cuisine: Bengali
Course: Dessert
Diet: Vegetarian
Instructions
-
Prepare the Cottage Cheese (Chenna)
Begin by making the fresh chenna (cottage cheese). In a heavy-bottomed pan, heat 2 liters of full cream milk over medium heat. Allow the milk to come to a roaring boil. Once the milk boils, add the fresh orange juice, orange zest, and vinegar. The milk will curdle immediately. Turn off the heat and let it rest for about 3-4 minutes to ensure the curds separate from the whey. -
-
Drain the Whey and Set the Chenna
After 3-4 minutes, strain the curdled milk using a cheesecloth or cloth strainer. Let it drain until all the whey is removed, leaving behind thick cottage cheese (chenna). This process may take a few hours, so allow it to drain properly before proceeding with the next steps. -
Prepare the Reduced Milk Mixture
While the chenna is draining, take the remaining 1 liter of milk and heat it in another heavy-bottomed pan. Cook the milk on medium heat, stirring occasionally, until it reduces by half. This will concentrate the flavors and thicken the milk. Once reduced, add ½ cup sugar, a pinch of orange food color, and a few drops of orange essence. Stir well to combine. Set this mixture aside in a large bowl, which will be used to store the cooked chenna balls. -
Shape the Chenna Balls
Once the chenna is ready, transfer it into a bowl. Add the arrowroot flour and a pinch of orange food color to the chenna. Using the heels of your palms, mash and knead the mixture until it becomes smooth and soft. The process is similar to kneading dough and should be done until the chenna reaches a smooth, soft texture. -
Form the Rasmalai Balls
Shape the softened chenna into 12 to 15 small balls, gently flattening each one slightly with your palms. Set the shaped chenna balls aside while you prepare to cook them. -
Cook the Chenna Balls
To cook the chenna balls, take a pressure cooker and add 5 cups of water along with 1½ cups sugar. Stir until the sugar is fully dissolved. Bring the water to a rolling boil. Once it reaches a boil, gently drop a few chenna balls into the pressure cooker. Cover with the lid, place the weight on, and cook for 2 whistles on high heat. -
Release the Pressure and Add to Reduced Milk
After two whistles, turn off the heat and immediately place the pressure cooker under cold running water to release the pressure safely. When you open the cooker, you will notice that the chenna balls have puffed up and expanded. Using a slotted spoon, carefully remove the cooked chenna balls and transfer them into the prepared reduced milk mixture. Repeat the process for the remaining chenna balls. -
Refrigerate and Serve
Once all the chenna balls are added to the reduced milk, place the bowl in the refrigerator and allow the Orange Rasmalai to chill for at least 5-6 hours. This allows the chenna balls to soak up the flavored milk and become even more tender. -
Garnish and Serve
Before serving, garnish the chilled Orange Rasmalai with slivered dry fruits, such as almonds or pistachios, and fresh orange slices for an extra burst of citrus. Serve as a refreshing and indulgent dessert for any occasion!
Tips for Perfect Orange Rasmalai
- Fresh Chenna: The key to perfect Rasmalai is soft, fresh chenna. Be sure to knead the chenna thoroughly to get that soft, smooth texture.
- Flavor Balance: Adjust the orange zest, pulp, and juice to your preference. You can increase the amount of orange zest for a more intense citrus flavor.
- Chilling Time: Make sure to refrigerate the Rasmalai for several hours for the flavors to meld together and for the chenna balls to absorb the orange-infused milk.
- Storage: Orange Rasmalai can be stored in the refrigerator for 2-3 days, though it is best enjoyed fresh.
Enjoy this exquisite Bengali dessert at your next party or family gathering! The combination of the rich cottage cheese and the aromatic orange flavors will leave everyone craving for more.
