Orange Rasmalai Recipe (Indian Cottage Cheese Pudding)
A vegetarian Bengali Recipes recipe with liter milk - full cream milk, tablespoons vinegar, fresh orange juice. Ready in 1h 55m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
33 steps- 1
To begin making the Orange Rasmalai Recipe, we will first begin by making the cottage cheese
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 2
Heat 2 liters of milk in a heavy bottom pan
liter milk - full cream milk(3) - 3
When the milk comes to a roaring boil, add orange juice, orange zest and vinegar
liter milk - full cream milk(3)tablespoons vinegar(2)fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 4
The milk will curdle immediately
liter milk - full cream milk(3) - 5
Turn off the heat and let the curdled milk rest for 3-4 minutes in its whey
liter milk - full cream milk(3) - 6
After about 3 to 4 minutes, strain the curdled milk onto a cheesecloth or a cloth strainer
liter milk - full cream milk(3) - 7
Let it drip and drain until all the whey has drained out and we have thick cottage cheese (chenna)
- 8
This will take a few hours
- 9
So proceed to the next steps once the chenna is ready
- 10
Meanwhile, heat the remaining 1 liter milk in a heavy bottom pan and cook on medium heat till the milk has reduced to half
liter milk - full cream milk(3) - 11
Keep stirring the milk occasionally to prevent the milk from getting settled at the bottom of the pan
liter milk - full cream milk(3) - 12
Once the milk has reduced to half its quantity, add the 1/2 cup sugar, a pinch of orange color and orange essence to the reduced milk and keep this aside
liter milk - full cream milk(3)fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)pinch baking soda(1)sugar(5 1/2 cup)sugar - additional(1/2 cup)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 13
Pour the reduced milk into a serving bowl which is large enough to hold the cooked chenna balls
liter milk - full cream milk(3) - 14
Once the chenna is ready, we will proceed to shape the chenna
- 15
Place the chenna into a bowl, add arrowroot powder and a pinch of orange color to it
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)tablespoons arrowroot flour(2)pinch baking soda(1)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 16
Mash the chenna with the heels of your palm till smooth
- 17
The process is more like a kneading and mash technique that makes the chenna soft
- 18
Continue with the knead and mash motion until the chenna feels soft
- 19
Once the chenna is soft, shape the chenna into 12 to 15 small balls and flatten them slightly
- 20
Keep these balls aside
- 21
The next step is to cook the chenna - yes its double cooking process to get the spongy nature of the cottage cheese balls in the Ras Malai
- 22
To begin, heat water and 1-1/2 cup sugar in a pressure cooker
sugar(5 1/2 cup)sugar - additional(1/2 cup)water(5 cups) - 23
Stir well until all the sugar has dissolved completely
sugar(5 1/2 cup)sugar - additional(1/2 cup) - 24
When the water comes to a rolling boil, add a few chenna balls in the pressure cooker
water(5 cups) - 25
Cover the lid, place the weight on and cook the chenna balls for 2 whistles on high heat
- 26
Remove the pressure cookerAfter the two whistles, turn off the heat, place the pressure cooker under running water to release the pressure immediately
water(5 cups) - 27
The process of placing the pressure cooker under cold water ensures safety when releasing the pressure
water(5 cups) - 28
Once you open, you will notice the Chenna Balls would have puffed up and expanded
- 29
Remove the cooked chenna balls using a slotted spoon and add them to the reduced milk
liter milk - full cream milk(3) - 30
Cook the remaining chenna balls in the same manner and add them to the reduced milk
liter milk - full cream milk(3) - 31
The Orange Rasmalai is now ready to be refrigerated
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 32
Place the Orange Rasmalai in the refrigerator for at least 5-6 hours and then serve them as a dessert for parties
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 33
Garnish with dry fruit slivers and orange slices
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon)
Rate this recipe
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Orange Rasmalai Recipe (Indian Cottage Cheese Pudding)
A vegetarian Bengali Recipes recipe with liter milk - full cream milk, tablespoons vinegar, fresh orange juice. Ready in 1h 55m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
33 steps- 1
To begin making the Orange Rasmalai Recipe, we will first begin by making the cottage cheese
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 2
Heat 2 liters of milk in a heavy bottom pan
liter milk - full cream milk(3) - 3
When the milk comes to a roaring boil, add orange juice, orange zest and vinegar
liter milk - full cream milk(3)tablespoons vinegar(2)fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 4
The milk will curdle immediately
liter milk - full cream milk(3) - 5
Turn off the heat and let the curdled milk rest for 3-4 minutes in its whey
liter milk - full cream milk(3) - 6
After about 3 to 4 minutes, strain the curdled milk onto a cheesecloth or a cloth strainer
liter milk - full cream milk(3) - 7
Let it drip and drain until all the whey has drained out and we have thick cottage cheese (chenna)
- 8
This will take a few hours
- 9
So proceed to the next steps once the chenna is ready
- 10
Meanwhile, heat the remaining 1 liter milk in a heavy bottom pan and cook on medium heat till the milk has reduced to half
liter milk - full cream milk(3) - 11
Keep stirring the milk occasionally to prevent the milk from getting settled at the bottom of the pan
liter milk - full cream milk(3) - 12
Once the milk has reduced to half its quantity, add the 1/2 cup sugar, a pinch of orange color and orange essence to the reduced milk and keep this aside
liter milk - full cream milk(3)fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)pinch baking soda(1)sugar(5 1/2 cup)sugar - additional(1/2 cup)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 13
Pour the reduced milk into a serving bowl which is large enough to hold the cooked chenna balls
liter milk - full cream milk(3) - 14
Once the chenna is ready, we will proceed to shape the chenna
- 15
Place the chenna into a bowl, add arrowroot powder and a pinch of orange color to it
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)tablespoons arrowroot flour(2)pinch baking soda(1)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 16
Mash the chenna with the heels of your palm till smooth
- 17
The process is more like a kneading and mash technique that makes the chenna soft
- 18
Continue with the knead and mash motion until the chenna feels soft
- 19
Once the chenna is soft, shape the chenna into 12 to 15 small balls and flatten them slightly
- 20
Keep these balls aside
- 21
The next step is to cook the chenna - yes its double cooking process to get the spongy nature of the cottage cheese balls in the Ras Malai
- 22
To begin, heat water and 1-1/2 cup sugar in a pressure cooker
sugar(5 1/2 cup)sugar - additional(1/2 cup)water(5 cups) - 23
Stir well until all the sugar has dissolved completely
sugar(5 1/2 cup)sugar - additional(1/2 cup) - 24
When the water comes to a rolling boil, add a few chenna balls in the pressure cooker
water(5 cups) - 25
Cover the lid, place the weight on and cook the chenna balls for 2 whistles on high heat
- 26
Remove the pressure cookerAfter the two whistles, turn off the heat, place the pressure cooker under running water to release the pressure immediately
water(5 cups) - 27
The process of placing the pressure cooker under cold water ensures safety when releasing the pressure
water(5 cups) - 28
Once you open, you will notice the Chenna Balls would have puffed up and expanded
- 29
Remove the cooked chenna balls using a slotted spoon and add them to the reduced milk
liter milk - full cream milk(3) - 30
Cook the remaining chenna balls in the same manner and add them to the reduced milk
liter milk - full cream milk(3) - 31
The Orange Rasmalai is now ready to be refrigerated
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 32
Place the Orange Rasmalai in the refrigerator for at least 5-6 hours and then serve them as a dessert for parties
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon) - 33
Garnish with dry fruit slivers and orange slices
fresh orange juice(1 cup)orange zest (rind)(1 teaspoon)orange pulp(3 tablespoon)-4 drops orange essence(3)food color - orange(1/4 teaspoon)
Rate this recipe
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