Dessert, North Indian, Vegetarian

Rasmalai Recipe | How To Make Soft Rasmalai at Home

Rasmalai

Rasmalai Recipe | How To Make Soft Rasmalai at home is a delicious and scrumptious Bengali dessert that is juicy and soft and just melts in one’s mouth.

It is a famous Indian dessert enjoyed by people of all ages, which consists of paneer balls soaked in flavored and thickened milk.

It is also known as roshmolai, rossomalai, or rasamalei, where ras or Rosh means juice, and malai is the cream, referring to the sweet’s creamy and juicy texture.

This is similar to rasgulla, except that in rasmalai, we serve the chenna/paneer balls with flavored milk whereas, in rasgulla, we serve them with sugar syrup.

Both sweets are simple yet difficult to master and are available in nearly all sweet stores; however, we can readily prepare them at home by following the step-by-step instructions with images detailed below.

This dish is a traditional sweet prepared with only a few ingredients: milk, acidic agents such as vinegar/lemon juice, sugar, saffron, and nuts.

There are two steps to prepare this dish: the first is preparing Chenna or Paneer balls, and the second is making the rabdi or flavored and thickened milk.

For more Indian dessert recipes – Rice pudding, Mysore Pak, Mango pudding

Pro tips for making perfect Rasmalai

  1. Use whole full-fat milk for making the chenna balls.
  2. The panner must be smooth and non-sticky, make sure it must not be dry.
  3. It has to be kneaded for at least 10 minutes, or until it becomes smooth; do not  skip on this step.
  4. Cook the chenna balls for the appropriate length of time on high heat. While cooking, do not overcrowd them.

This delectable Rasmalai is best served cold, with nuts and a few strands of saffron garnished on top.

How to make Soft Rasmalai

For flavored milk
  1. In a heavy-bottomed pan, bring ¾th liter or 3 cups whole full-fat milk to a boil.

2. When it begins to boil, add 8-10 strands of saffron and continue to boil for another 2-3 minutes. Once it reaches a boil, simmer the flame.

3. Next, add ½cup sugar and stir at regular intervals to prevent scorching.

4. Boil until it reduces to half its original volume, which should take around 30-35 minutes.

5. Set aside and let the thickened, saffron-flavored milk cool to room temperature.

For making chenna/paneer balls
  1. In a pot, bring 1 liter or 4 cups whole full-fat milk to a boil.

2. When it reaches a boil, turn off the heat and add 1/4 cup cold water to bring the temperature down.

3. Add the white vinegar or lemon juice and continue to stir the mixture until it completely curdles. If it does not curdle, add more vinegar or lemon juice and cook over a low flame, stirring constantly until it does. Set aside for around 2-3 minutes.

4. Collect the chenna by straining the whey through a muslin cloth and a strainer.

5. Add cold water and thoroughly rinse it until the sour flavor of the vinegar is gone.

6. Squeeze the excess whey from it gently, then hang it on a rack for 30-40 minutes to drain the excess whey. Squeeze it gently; else, the chenna may get dry.

7. The chenna must be moist and grainy without excess whey in it.

8. Transfer it to a board and add 1 tbsp cornflour, gently knead the dough for 5-10 minutes, or until it becomes smooth and non-sticky.

9. Make tiny balls out of it and flatten them into disc shapes. If there are any cracks on the discs, gently smoothen the sides and roll them back.

For making sugar syrup
  1. In a wide pan, bring 3 cups of water and 1/4 cup sugar to a boil.

2. When the syrup reaches a full boil and the sugar is all dissolved, add the chenna balls gently.

Rasmalai

3. Close the lid and cook for about 10 minutes on a high flame. They increase in size during this process.

Rasmalai

4. Turn off the heat and set them aside for a few minutes to allow the sugar syrup to infuse into them.

5. Remove the discs from the syrup and gently squeeze the excess syrup between the palms.

Rasmalai

6. Pour the cooled flavored milk over the squeezed chenna discs.

Rasmalai

7. Garnish with chopped almonds, pistachios, and cashews and chill them in the refrigerator for 3-4 hours or overnight.

Rasmalai

8. Serve these mouthwatering Rasmalai chilled with a few saffron strands and nuts on top.

Rasmalai
Rasmalai

Rasmalai | How To Make Soft Rasmalai at home

Srilatha
Rasmalai is a delicious and scrumptious Bengalidessert that is juicy and soft and just melts in one's mouth.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine Bengali, North indian
Servings 6 people
Calories 240 kcal

Ingredients
  

For flavored milk

  • ¾ liter Whole full-fat Milk
  • ½ cup  Sugar
  • 8-10 Almonds  (finely chopped)
  • 8-10 Cashews  (finely chopped)
  • 8-10 Pistachios  (finely chopped)
  • 7-8  strands Saffron

For chenna

  • 1  liter Whole full-fat Milk
  • 1-2 tbsp White vinegar/Lemon
  • 1  liter Chilled water
  • 1 tsp Cornflour  Optional

For sugar syrup

  • ¾ cup  Sugar
  • ½ cup Water

Instructions
 

For flavored milk

  • In a heavy-bottomed pan, bring ¾th liter or 3 cups whole full-fat milk to a boil.
  • When the milk begins to boil, add 8-10 strands of saffron and continue to boil for another 2-3 minutes. Once the milk reaches a boil, simmer the flame.
  • Next, add ½cup sugar and stir at regular intervals to prevent scorching.
  • Boil the milk until it reduces to half its original volume, which should take around 30-35 minutes.
  • Set aside and let the thickened, saffron-flavored milk, cool to room temperature.

For making chenna/paneer balls

  • In a pot, bring 1 liter or 4 cups whole full-fat milk to a boil.
  • When the milk reaches a boil, turn off the heat and add 1/4 cup cold water to bring the temperature down.
  • Add the white vinegar or lemon juice and continue to stir the mixture until the milk completely curdles.
    Note:- If the milk does not curdle, add more vinegar or lemon juice and cook over a low flame, stirring constantly until it does. Set aside for around 2-3 minutes.
  • Collect the chenna by straining the whey through a muslin cloth and a strainer.
  • Add cold water and thoroughly rinse the chenna until the sour flavor of the vinegar is gone.
  • Squeeze the excess whey from the chenna gently, then hang it on a rack for 30-40 minutes to drain the excess whey. Squeeze it gently; else, the chenna may get dry.
  • The chenna must be moist and grainy without excess whey in it.
  • Transfer the chenna to a board and add 1 tbsp cornflour, gently knead the dough for 5-10 minutes, or until it becomes smooth and non-sticky.
  • Make tiny balls out of the chenna and flatten them into disc shapes. If there are any cracks on the discs, gently smoothen the sides and roll them back.

For making sugar syrup

  • In a wide pan, bring 3 cups of water and 1/4 cup sugar to a boil.
  • When the syrup reaches a full boil and the sugar is all dissolved, add the chenna balls gently.
  • Close the lid and cook for about 10 minutes on a high flame. The chenna balls increase in size during this process.
  • Turn off the heat and set them aside for a few minutes to allow the sugar syrup to infuse into them.
  • Remove the discs from the syrup and gently squeeze the excess syrup between the palms.
  • Pour the cooled flavored milk over the squeezed chenna discs.
  • Garnish with chopped almonds, pistachios, and cashews and chill them in the refrigerator for 3-4 hours or overnight.
  • Serve these mouthwatering Rasmalai chilled with a few saffron strands and nuts on top.

Notes

  1. Corn flour is optional while kneading the chenna; it just helps the rasmalai balls turn smooth and soft.
  2.  While cooking the rasmalai balls, do not overcrowd them.
  3. To get the perfect chenna, do not curdle the milk as soon as it reaches a boil; instead, decrease the temperature by adding cold water, then curdle by adding lemon or vinegar.