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.
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.
- 1 liter Full-Fat Milk
- 2 Tablespoons Lemon Juice or vinegar
- 1 cup Sugar
- 4 cups Water
- 1 liter Full-Fat Milk
- 1/2 cup Sugar (( Adjust to Taste ))
- 1/2 Teaspoon Cardamom powder ( Elaichi )
- Strands Few Saffron
- 2 Tablespoons Almonds, Pistachios (chopped nuts)
- 1/4 Teaspoon Rose Water
- 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 5β7 minutes until itβs 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 15β20 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 2β3 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.
- 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.
