Rasmalai Recipe – Indian Special
Rasmalai is a luxurious Indian dessert that delights the senses with soft, spongy cheese patties (rasgullas) immersed in thickened milk infused with cardamom and saffron. The dessert is creamy, fragrant, and melt-in-your-mouth delicious, with crushed pistachios and almonds adding crunch and richness. Traditionally enjoyed at weddings, festivals, or special occasions, this Rasmalai recipe brings together the richness of rabri, sweetened milk, and delicate cheese for a finish that’s both indulgent and refreshing.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
For the Rasmalai Balls (Chenna/Rasgulla):
- 1 liter whole milk
- 2 tablespoons lemon juice (diluted with 2 tbsp water)
- 4 cups water
- 1 cup sugar
- 1 tsp cardamom powder
For the Rabri (Flavored Milk):
- 3 cups whole milk
- ¼ cup sugar (adjust to taste)
- ½ tsp cardamom powder
- A pinch of saffron threads (optional, soaked in 1 tbsp warm milk)
- 2 tablespoons chopped pistachios and almonds
Prepare the Chenna (Paneer):
Boil 1 liter of milk in a heavy-bottomed pan.
Once it comes to a boil, reduce heat and add diluted lemon juice gradually, stirring until the milk curdles.
Turn off the heat and strain using a cheesecloth. Rinse under cold water to remove lemon flavor.
Hang the cloth for 30 minutes to drain excess water.
Make the Rasmalai Balls:
Knead the chenna on a flat surface for 8–10 minutes until smooth and soft.
Divide into 10–12 equal balls and flatten them gently into discs.
In a wide pan, boil 4 cups water and 1 cup sugar. Add the discs and cook covered for 12–15 minutes.
They will puff up. Remove and cool slightly in some syrup.
Prepare the Rabri:
In a heavy-bottomed pan, boil 3 cups of milk. Simmer and reduce it to 2 cups, stirring occasionally.
Add sugar, cardamom powder, and saffron milk. Mix well.
Stir in half the nuts and simmer for another 5 minutes.
Assemble:
Gently squeeze the cooked rasmalai discs and place them in the rabri.
Let them soak and chill for at least 2 hours in the fridge.
Serve:
Serve chilled in bowls, garnished with remaining chopped pistachios, almonds, and a few saffron strands.
Recipe Notes :
Milk Quality: Use full-fat milk for best texture—this gives thicker rabri and richer flavor.
Chenna / Cheese Ball Making: Knead the chenna well until smooth and soft; gentle handling preserves light, airy rasgullas.
Sweetness Adjustment: Modify sugar in both the syrup and milk to suit your taste; balance sweetness so it complements, not overpowers.
Soaking Time: Let the cheese patties soak in the flavored milk for at least 2 hours, or overnight, for flavors to meld properly.
Garnish Tips: Garnish with chopped pistachios, almonds, and a few strands of saffron to elevate presentation and add texture.
Storage & Serving: Refrigerate in an airtight container; best eaten within 3 days. Serve chilled for a refreshing dessert experience.
