Delicious Homemade Rasmalai Recipe

Ingredients

  • 1 liter milk
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 4 cups water
  • 1/2 teaspoon cardamom powder
  • 10-12 strands of saffron
  • 1/2 cup chopped almonds and pistachios
  • 1 cup condensed milk
  • 1 teaspoon cornflour, dissolved in 2 tablespoons water

Steps and instructions

  1. Boil 1 liter of milk in a heavy-bottomed pan. Reduce the heat to low once the milk comes to a boil.
  2. Add the lemon juice gradually, stirring the milk gently. The milk will curdle, separate the curd from the whey.
  3. Drain the curdled milk and rinse under cold water to remove the sourness from the lemon. Squeeze out the excess water.
  4. Knead the milk solids (curd) you have drained to make a soft dough. Divide the dough into small portions and roll them into smooth balls. Flatten them slightly.
  5. In a wide pan, add 1 cup sugar and 4 cups of water. Bring it to a boil. Add the flattened dough balls to the syrup and cook for 10-15 minutes over medium heat.
  6. In another pan, boil the rest of the milk, stirring continuously until it is reduced to half. This will be your thickened milk or 'rabri'.
  7. Add 1 cup of condensed milk, cardamom powder, and saffron strands to the thickened milk. Stir well.
  8. Once the dough balls are cooked, remove them from the sugar syrup and gently squeeze to remove the excess syrup. Add them to the thickened milk.
  9. Add the dissolved cornflour to the milk mixture, stirring continuously to avoid lumps. The thickened milk will become creamier.
  10. Garnish with chopped almonds and pistachios. Chill for a few hours before serving.

Tools for making

  • Heavy-bottomed pan - Used to boil the milk and prepare the syrup.
  • Wide pan - Used to cook the dough balls in the sugar syrup.
  • Strainer - Used to drain the curdled milk and rinse it under cold water.
  • Rolling pin - Used to roll the dough balls into smooth shapes.
  • Saucepan - Used to boil the milk for making the thickened milk or 'rabri'.
  • Stirring spoon - Used to stir the milk and other ingredients while cooking.
  • Chopping board - Used to chop the almonds and pistachios for garnishing.
  • Knife - Used to chop the almonds and pistachios.

Recipe variations

  • Replace the regular milk with almond milk or coconut milk for a dairy-free version.
  • Add a pinch of cardamom powder and a teaspoon of rose water to the sugar syrup for a fragrant twist.
  • Add a teaspoon of rose petals or rose petal jam to the thickened milk for a floral flavor.
  • Add a teaspoon of ground pistachios or cashews to the dough balls for added texture.
  • Use jaggery or brown sugar instead of white sugar for a slightly different taste.
  • Replace the cardamom powder with cinnamon or nutmeg for a different spice profile.
  • Add a few drops of kewra essence to the thickened milk for a unique aromatic touch.
  • Serve the rasmalai warm with a scoop of vanilla or saffron ice cream for a delightful twist.
  • Add a tablespoon of rose syrup or strawberry syrup to the sugar syrup for a flavored variation.
  • Use saffron-infused milk instead of regular milk for a vibrant yellow color and enhanced saffron flavor.

Recipe overview

Rasmalai, a popular Indian dessert, is a heavenly treat that you can prepare at home with some patience and love. This recipe involves soft and spongy paneer balls soaked in rich and creamy milk, flavored with cardamom and saffron, and garnished with nuts. The process includes making the paneer from scratch, preparing the 'rabri' or thickened milk, and combining the two. Although it might seem a bit elaborate, each step is quite straightforward. The end result is a sophisticated, delightful dessert that will impress your loved ones and add a festive touch to any gathering. Remember, good things take time, and this recipe is definitely worth the effort! Enjoy the process and the delicious outcome.

Common questions

  1. How long does it take to make Rasmalai? Rasmalai takes approximately 1 hour and 30 minutes to prepare.
  2. Can I use store-bought paneer instead of making it from scratch? Yes, you can use store-bought paneer instead of making it at home. However, homemade paneer often yields better results in terms of taste and texture.
  3. Can I use any other flavorings instead of cardamom powder? Yes, you can experiment with different flavorings such as rose water or kewra essence to add a unique taste to your Rasmalai.
  4. Can I substitute condensed milk with regular milk? Condensed milk adds richness and sweetness to the Rasmalai. If you choose to use regular milk, you may need to adjust the sugar quantity accordingly and simmer the milk for a longer time to achieve a thicker consistency.
  5. Can I make Rasmalai in advance? Yes, Rasmalai can be made in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Serve chilled.
  6. Can I freeze Rasmalai? It is not recommended to freeze Rasmalai as it may affect the texture and taste of the dessert.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
  • Heavy-bottomed Pan - A sturdy pan to boil and reduce the milk.
  • Wide Pan - A wide and shallow pan to cook the dough balls in sugar syrup.
  • Strainer - A strainer to drain the curdled milk and rinse the milk solids.
  • Spatula - A spatula for stirring the milk and preventing it from sticking to the bottom of the pan.
  • Chopping Board - A surface to chop and prepare the almonds and pistachios for garnishing.
  • Knife - A knife to chop the almonds and pistachios into small pieces.
  • Refrigerator - A refrigerator to chill the Rasmalai before serving.

Origin stories

Rasmalai, a dessert that tastes like a piece of heaven, is believed to have originated in West Bengal, a state known for its rich and diverse range of sweets. With its name implying "nectar cream", this opulent dessert was an innovation during the period of Bengal Renaissance. The creation of Rasmalai is attributed to the culinary skills and creativity of KC Das, a famous confectioner from Kolkata in the late 19th century. His desire for experimentation led to an elevation of humble cottage cheese, transforming it into an elegant and sophisticated dessert. Through his hands, the simple chenna (cottage cheese) was morphed into soft discs bathed in thickened, creamy milk, and embellished with the finest of nuts. Today, Rasmalai has crossed borders and has become a much-loved dessert globally, representing the epitome of sweet sophistication.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.