Homemade Rasmalai Recipe
Introduction
Rasmalai is a classic Indian dessert featuring soft, spongy cheese balls soaked in fragrant, saffron-infused sweetened milk. This recipe brings together delicate textures and rich flavors that make it a special treat for any occasion.
Ingredients
- 1.5 litres milk
- 4 tbsp white vinegar
- 700 ml milk
- Pinch of saffron strands
- 20 g almonds, slivered
- 20 g shelled pistachios, slivered
- ½ tsp ground cardamom
- 100 g caster sugar
- 200 g caster sugar
- 4 green cardamom pods
- 20 g pistachios, finely chopped
- 20 g almonds, finely chopped
Instructions
- Step 1: Put 1 tbsp water in a saucepan to prevent the milk from burning, then pour in 1.5 litres milk and bring to a boil over medium heat. Stir continuously to break the film that forms on top. Once boiling, switch off the heat.
- Step 2: Mix 4 tbsp water with the white vinegar. Add this mixture gradually to the hot milk, stirring gently between additions. Let it stand undisturbed for 10 minutes to curdle. If separation isn’t visible, return to low heat for 5 more minutes.
- Step 3: Line a large colander with cheesecloth or muslin and pour the curdled milk through it. Rinse the milk curds under cold water to remove vinegar flavor and leave to drain.
- Step 4: Once mostly drained, lift the cloth and squeeze out excess moisture. Tie the cloth and hang it to drain completely.
- Step 5: Meanwhile, prepare the rabri by boiling 700 ml milk in a saucepan. Add saffron, slivered almonds, pistachios, and ground cardamom. Once bubbling, stir in 100 g caster sugar and cook for about 5 minutes. Remove from heat and set aside.
- Step 6: When the curds are fully drained, remove from cloth and place on a clean surface. Break into crumbs and knead with the heel of your hand for 7–8 minutes to form a smooth dough, being careful not to overwork it.
- Step 7: Shape the dough into a log and divide into 10–14 equal pieces. Roll each piece into a smooth ball and gently flatten them slightly.
- Step 8: To make the sugar syrup, combine 200 g caster sugar, 4 cardamom pods, and 950 ml water in a wide saucepan. Cook over medium-high heat until sugar melts, then increase to high and bring to a boil. Remove cardamom pods.
- Step 9: Carefully drop the flattened curd balls into the boiling syrup. Cover and cook for 10 minutes, then reduce heat to medium-high and cook for another 2–3 minutes. Remove from heat and cool the rasmalai in the syrup.
- Step 10: Gently reheat the rabri slightly, then place in a serving bowl. Remove the rasmalai pieces from the syrup, squeeze lightly between your palms to drain excess syrup without breaking them, and add them to the warm rabri.
- Step 11: Cover and let the rasmalai soak at room temperature for 5–6 hours before serving, allowing the flavors to meld beautifully.
Tips & Variations
- Use full-fat milk for a richer taste and creamier rabri.
- Soak saffron in warm milk for a deeper color and aroma before adding to the rabri.
- For a nut-free version, omit almonds and pistachios or substitute with toasted cashews.
- Ensure gentle kneading of the curd to keep the rasmalai soft and prevent toughness.
Storage
Store rasmalai covered in its rabri in the refrigerator for up to 2 days. Let it come to room temperature before serving for the best texture and flavor. Avoid freezing, as the soft texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make rasmalai ahead of time?
Yes, rasmalai tastes even better after resting for a few hours or overnight, which allows the flavors to develop fully.
What can I use if I don’t have vinegar to curdle the milk?
You can substitute lemon juice for vinegar in equal amounts to curdle the milk effectively.
Print
Homemade Rasmalai Recipe
- Total Time: 6 hours (including soaking time)
- Yield: 10–14 pieces 1x
- Diet: Vegetarian
Description
Rasmalai is a traditional Indian dessert consisting of soft, spongy cheese patties soaked in sweet, saffron-flavored, cardamom-spiced milk syrup enriched with almonds and pistachios. This creamy and fragrant delicacy is perfect for festive occasions and special celebrations.
Ingredients
Scale
For the Cheese Patties (Chenna):
- 1.5 litres milk
- 4 tbsp white vinegar mixed with 4 tbsp water
For the Rabdi (Flavored Milk):
- 700 ml milk
- Pinch of saffron strands
- 20 g almonds, slivered
- 20 g shelled pistachios, slivered
- ½ tsp ground cardamom
- 100 g caster sugar
For the Sugar Syrup:
- 200 g caster sugar
- 4 green cardamom pods
- 950 ml water
For Garnishing:
- 20 g pistachios, finely chopped
- 20 g almonds, finely chopped
Instructions
- Prepare the Cheese Curd: Put 1 tbsp water in a saucepan to prevent milk from burning, then pour in 1.5 litres of milk and bring to a boil over medium heat. Stir frequently, scraping the film that forms on top and sides, then switch off the heat once boiling.
- Curdle the Milk: Mix 4 tbsp water into 4 tbsp vinegar. Gradually add this to the hot milk in additions, stirring gently after each addition. Let the mixture stand undisturbed for 10 minutes to curdle and separate. If not separated, gently heat for an additional 5 minutes on low.
- Strain the Curd: Line a large colander with cheesecloth or muslin and pour the curdled milk through to separate whey from curds. Rinse the curds under cold water to remove vinegar taste and leave to drain.
- Drain Excess Water: Gather the cloth and squeeze out most moisture. Tie the cloth and hang it on a tap or over a bowl to drain completely for at least 1 hour.
- Prepare the Rabdi: In a saucepan, bring 700 ml milk to a boil over medium heat. Add saffron, slivered almonds, pistachios, and ground cardamom. Once bubbling, add 100 g sugar, stir gently and cook for 5 more minutes. Remove from heat and set aside.
- Knead the Chenna: Remove the drained curd from cloth onto a clean surface. Break into small crumbs and knead using the heel of your hand for 7-8 minutes until smooth and pliable, avoiding overworking.
- Shape Rasmalai Patties: Roll the kneaded curd into a log and divide into 10-14 equal pieces. Shape each into a smooth ball and gently flatten to create disks, allowing minor cracks at edges.
- Make Sugar Syrup and Cook Patties: In a deep wide pan, combine 200 g sugar, 4 green cardamom pods, and 950 ml water. Heat over medium-high until sugar dissolves. Bring to a boil on high heat, remove cardamom pods, add rasmalai patties carefully, cover with a lid and cook for 10 minutes. Then cook uncovered on medium-high for an additional 2-3 minutes. Remove from heat and cool the patties in the syrup.
- Combine Patties with Rabdi: Reheat rabdi slightly. Remove rasmalai from syrup and gently squeeze out excess syrup without breaking. Add patties to the warm rabdi, cover, and let sit at room temperature for 5-6 hours to absorb flavors before serving.
Notes
- Make sure to knead the cheese curds until smooth to avoid grainy texture.
- Do not overcook the patties in the syrup to keep them soft and spongy.
- The longer resting time in rabdi enhances the flavor and softness.
- Use full-fat milk for richer taste and creamier texture.
- Rasmalai is best served chilled or at room temperature.
- Ensure to rinse the curds thoroughly to remove any vinegar taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Rasmalai, Indian dessert, Ras malai recipe, Milk dessert, Saffron flavored dessert, Cardamom sweets, Indian sweets
