Savor the delicate flavors of traditional Rasmalai, a classic Indian dessert made from soft, spongy chenna balls soaked in a rich, creamy milk syrup known as rabri. Infused with aromatic cardamom and saffron and garnished with chopped nuts, this decadent treat melts in your mouth, offering a perfect balance of sweetness and texture. Ideal for festive celebrations or as an indulgent after-meal delight, Rasmalai is a timeless dessert that brings the essence of Indian cuisine to your table. Serve it chilled for the ultimate experience.
Rasmalai Recipe : A Classic Indian Dessert
Savor the delicate flavors of traditional Rasmalai, a classic Indian dessert made from soft, spongy chenna balls soaked in a rich, creamy milk syrup known as rabri. Infused with aromatic cardamom and saffron and garnished with chopped nuts, this decadent treat melts in your mouth, offering a perfect balance of sweetness and texture. Ideal for festive celebrations or as an indulgent after-meal delight, Rasmalai is a timeless dessert that brings the essence of Indian cuisine to your table. Serve it chilled for the ultimate experience.
Ingredients For the Rasmalai (Chenmalai) Balls
For the Rabri (Flavored Milk)
Instructions
Prepare the Chenna (Paneer)
- Boil 1 liter of milk in a large pan. Once it comes to a boil, reduce the heat to low.
- Gradually add lemon juice or vinegar, stirring gently until the milk curdles and the whey separates.
- Turn off the heat and let it sit for a minute.
- Strain the curdled milk through a muslin cloth or cheesecloth, and rinse the chenna under cold water to remove the acidic taste.
- Squeeze out excess water and hang the cloth with the chenna for about 30 minutes to drain completely.
Prepare the Rasmalai Balls
- Knead the drained chenna for 5–7 minutes until it’s smooth and soft. It should form a dough-like consistency.
- Divide the chenna into small portions and shape them into flat, round discs.
Cook the Rasmalai Balls
- In a large pot, mix 1 cup of sugar with 4 cups of water and bring it to a boil.
- Gently drop the chenna discs into the boiling sugar syrup.
- Cover the pot and cook on medium heat for 15–20 minutes. The discs will expand in size.
- Once cooked, remove them from the syrup and let them cool. Gently press each disc to remove excess syrup.
Prepare the Rabri
- Boil 1 liter of milk in a heavy-bottomed pan. Reduce the heat and simmer, stirring occasionally to prevent sticking, until the milk reduces to half its original volume.
- Add sugar, cardamom powder, and saffron strands (if using). Stir well.
- Continue to simmer until the milk thickens slightly and has a creamy consistency.
- Stir in the chopped nuts and rose water or kewra water (if using). Turn off the heat.
Assemble the Rasmalai
- Gently place the cooked chenna discs into the warm rabri.
- Allow the rasmalai to soak in the rabri for at least 2–3 hours, or refrigerate it for a few hours to chill.
Servings 4
- Amount Per Serving
- Calories 830kcal
- % Daily Value *
- Total Fat 48g74%
- Cholesterol 66.3mg23%
- Sodium 120mg5%
- Total Carbohydrate 77g26%
- Protein 24g48%
- Vitamin C 3.8 mg
- Calcium 867 mg
- Iron 1.8 mg
- Magnesium 124 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Serve the rasmalai chilled, garnished with more chopped nuts and a few saffron strands.
Enjoy your homemade Rasmalai! This rich and creamy dessert is perfect for special occasions or as a delightful treat at any time.