Rasmalai | Soft and Juicy Indian Dessert

A classic Indian Dessert that is loved and made to celebrate an occasion in a household. A simple milk based soft balls soaked in sweetened milk. This juicy Indian Dessert brings a smile in the face of kids, adults and even older people. The happiness of having an Indian sweet during the festival is ultimate and absolutely joyous. Rasmali is native to the Indian state of Bengal. Bengal is rich in culture and is home to many sweets such as rasgulla and gulab jamun. Personally, I adore any sweet that is made from milk and cottage cheese. However, rasmalai has a unique taste that surpasses the rest. The rich saffron flavour and creaminess of the cottage cheese is just plain delicious.

FAQs about rasmalai

Is rasmalai really complicated to make?

Rasmalai is an Indian dessert with its roots dating back to decades. However, it is fairly easy to make. One tip I would like to give anyone with little to no cooking experience is to follow the recipe as it is for better results.

Is it important to add saffron to rasmalai?

Saffron is a rich spice found in any departmental store. However, saffron is expensive. You can replace original saffron with saffron flavouring that you can find.

Is rasmalai really sweet?

As a person who dislikes really sweet dishes, I can tell you that rasmalai is not as sweet. If you really do not like you dessert to be as sweet, you can regulate the amount of sugar you add into the dish as per your taste.

Can you serve rasmalai to kids?

Yes of course! you can serve rasmalai to children above the age 5. Please consult with your doctor to check for any allergies they might have and also keep and eye out of probable allergy causing ingredients in the recipe.

Without any further let us dive into the recipe.

Rasmalai

Delicious, juicy and soft Indian desserts.
No ratings yet
Print Pin Rate Save to My Collection Go to My Collections
Course: Dessert
Cuisine: Indian
Keyword: rasmalai
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 872kcal

Ingredients

  • 3 liter milk
  • 2 tbsp vinegar
  • cup sugar
  • 3 pod cardamom
  • 7 cups water
  • Pinch saffron
  • pinch food colour (Yellow)
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp chopped dry fruits

Instructions

  • firstly, get 2 litre to a boil stirring in between to prevent it from burning.
  • Then add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
  • Next, add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
  • Next, drain off the water over the cheesecloth. you can use any clean cloth here.
  • Then rinse with cold water to remove sourness and stop cooking.
  • Next, squeeze the paneer gently and hang for 30 minutes.
  • Now take the moist paneer and crumble gently.
  • Then using the palm, start to knead gently.
  • Now, knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard
  • Then, pinch a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
  • Keep the flattened paneer ball aside and cover with a moist cloth.
  • Next, in a large vessel, take 1½ cup sugar, 3 pods cardamom and 7 cup water.
  • stir and dissolve sugar.
  • Now, boil the water for 5 minutes or until the syrup turns slightly sticky. Next, drop in a prepared flattened paneer ball keeping the flame on high.
  • Cover and boil for 7 minutes or until the size of the ball doubles.
  • Chenna has been cooked well. keep aside.
  • Next, in a large kadai heat 1-litre milk, few saffron and pinch of saffron food colour.
  • Stir and get the milk to a boil.
  • Then, continue to cook until the milk thickens slightly.
  • Now add ½ cup sugar and continue to boil.
  • Do not make very thick milk as it will be difficult for chenna to absorb milk.
  • Also, add ¼ tsp cardamom powder and 2 tbsp nuts. mix well.
  • Next, squeeze off the sugar syrup from the cooked paneer balls.
  • Place them in a tray and pour in prepared rabdi.
  • Let it rest for at least 4 hours or until the rasmali is soaked well.
  • Finally, enjoy rasmalai slightly warmed or chilled.
Tried this recipe?Mention @gofooddy or tag #gofooddy!
Like Us OnMention @gofooddy or tag #gofooddy!
TweetMention @gofooddy or tag #gofooddy!

Rasmalai Recipe

Ingredients

  • 3 liter milk
  • 2 tbsp vinegar 
  • 1½ cup sugar
  • 3 pod cardamom 
  • 7 cups water
  • Pinch saffron 
  • pinch food colour (Yellow)
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp chopped dry fruits 

Instructions

  • firstly, to make rasmalai get 2 litre to a boil stirring in between to prevent it from burning.
  • Then add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
  • Next, add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
  • Next, drain off the water over the cheesecloth. you can use any clean cloth here.
  • Then rinse with cold water to remove sourness and stop cooking.
  • Next, squeeze the paneer gently and hang for 30 minutes.
  • Now take the moist paneer and crumble gently.
  • Then using the palm, start to knead gently.
  • Now, the next step on making rasmalai is to knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard
  • Then, pinch a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
  • Keep the flattened paneer ball aside and cover with a moist cloth.
  • Next, in a large vessel, take 1½ cup sugar, 3 pods cardamom and 7 cup water.
  • stir and dissolve sugar.
  • Now, boil the water for 5 minutes or until the syrup turns slightly sticky. Next, drop in a prepared flattened paneer ball keeping the flame on high.
  • Cover and boil for 7 minutes or until the size of the ball doubles.
  • Chenna has been cooked well. keep aside.
  • Now the next step to make rasmalai is, in a large kadai heat 1-litre milk, few saffron and pinch of saffron food colour.
  • Stir and get the milk to a boil.
  • Then, continue to cook until the milk thickens slightly.
  • Now add ½ cup sugar and continue to boil.
  • Do not make very thick milk as it will be difficult for chenna to absorb milk.
  • Also, add ¼ tsp cardamom powder and 2 tbsp nuts. mix well.

Assembly

  • To assemble the rasmalai next, squeeze off the sugar syrup from the cooked paneer balls.
  • Place them in a tray and pour in prepared rabdi.
  • Let it rest for at least 4 hours or until the rasmali is soaked well.
  • Finally, enjoy rasmalai slightly warmed or chilled.

Tips for making Rasamali and Conclusion

rasmalai is a fairly easy dessert to make for a well-versed home cook, However, keep this recipe handy incase you face any challenges. You can make a large batch of rasmalai and store it. The rasmalai stays good for 5-7 days when refrigerated. While making the paneer balls, be mindful of what kind of milk you are using. Using non fat milk or vegan based milk might make the rasmalai taste a little spoilt. The best kind of milk to use is full cream cow milk. You can find this milk in any departmental store near you or on Amazon.

If you do not like your rasamali to be over sweet, control the amount of sugar you add into it. after making the dish, if you feel it is still oversweet, let it rest overnight and then eat it. lastly, do not overcook the paneer balls as they might turn really hard and be unpleasant to eat.

If you want to try other interest Indian sweet recipes, feel free to browse through our website for many more tasty recipes as this.

Love the post or tried some?

Motivates us to bring something new for you, for the latest update connect with us on Facebook and Instagram.

Now you can Join us by submitting your recipe & we will post it for you, simply click on submit a recipe on top menu bar. We are waiting…

About Jeevana

I am a cooking enthusiast with a desire to create and make unique recipes. Find amazing vegetarian and non vegetarian recipes on Gofooddy. Do not forget to tag me if you try any recipe and like it!

Leave a ReplyCancel reply

Exit mobile version