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Rasmalai Recipe

Rasmalai Recipe

5.2 from 10 reviews

Rasmalai is a traditional Indian dessert featuring soft, spongy chena (paneer) balls soaked in fragrant, cardamom and saffron-flavored thickened milk, garnished with chopped nuts. This luscious treat is perfect for festive occasions and special celebrations, offering a delightful balance of creamy sweetness and aromatic flavors.

Ingredients

Scale

For Rasmalai Balls (Chenna):

  • 2 liters whole milk
  • 4 tbsp vinegar
  • 1 tsp corn flour

For Sugar Syrup:

  • 4 cups water
  • 1 cup sugar
  • 1 tbsp rose water

For Flavored Milk (Ras):

  • 1 liter whole milk
  • 56 green cardamom pods, crushed
  • A pinch of saffron strands
  • 6 tbsp sugar
  • 1 tbsp pistachios, finely chopped
  • 1 tbsp cashew nuts, finely chopped
  • 1 tbsp almonds, finely chopped

Instructions

  1. Prepare Rasmalai Balls (Chenna): Boil 2 liters of whole milk in a heavy bottom pan. Once it reaches a boil, turn off the heat and gradually add 4 tablespoons of vinegar until the milk curdles completely.
  2. Strain the Curds: Place a cheesecloth over a colander (set over a bowl if you want to save the whey). When the milk is cool enough to handle, gently pour it through the cheesecloth to separate the curds from the whey. Rinse the curds with lukewarm water to remove any vinegar taste.
  3. Drain the Curds: Gather the ends of the cheesecloth and tie securely, allowing the curds to drain naturally for about 20 minutes without squeezing to retain moisture.
  4. Knead the Chenna: Transfer the drained curds to a bowl and add 1 teaspoon of corn flour. Knead the mixture for about 10 minutes until soft, smooth, and pliable.
  5. Form Balls: Divide the dough into small portions and roll them gently into smooth, flattened balls.
  6. Cook in Sugar Syrup: In a wide pan, heat 1 cup of sugar and 4 cups of water until it comes to a rolling boil. Add 1 tablespoon rose water. Gently drop the chenna balls into the boiling syrup, ensuring not to overcrowd. Cook for 15 minutes; the balls will swell up to nearly double in size.
  7. Prepare Flavored Milk (Ras): Soak a pinch of saffron strands in 1 tablespoon of warm milk and set aside. In another heavy bottom pan, boil 500 ml of whole milk over low heat, stirring frequently to avoid scorching.
  8. Thicken Milk: Once boiling, add 6 tablespoons sugar and simmer the milk for 20-25 minutes, stirring occasionally, until it thickens to a creamy consistency. Add the saffron-soaked milk and crushed cardamom pods, stirring well.
  9. Add Nuts: Stir in the finely chopped pistachios, cashews, and almonds. Remove the pan from heat and allow the flavored milk to cool slightly, about 5 minutes.
  10. Combine Rasmalai Balls and Flavored Milk: Remove the cooked balls from the sugar syrup, gently squeeze excess syrup, and flatten them slightly with your hands. Add these to the warm flavored milk, gently pressing the balls into the milk to absorb flavors.
  11. Chill and Serve: Refrigerate the rasmalai for at least 5-6 hours or overnight to allow flavors to meld. Before serving, garnish with additional chopped pistachios and a few saffron strands for an elegant finish.

Notes

  • Use fresh whole milk for best results and rich taste.
  • Do not over-knead the chenna as it can make the balls hard.
  • Avoid overcrowding the chenna balls in the sugar syrup to ensure even cooking and expansion.
  • Rose water adds a distinctive aroma; you can adjust according to preference or omit if unavailable.
  • If you prefer, store the whey and use it in other recipes like making dough or smoothies.
  • Chilling overnight intensifies the flavors and softens the texture of the rasmalai.

Nutrition

Keywords: Rasmalai, Indian dessert, chenna balls, saffron milk, cardamom dessert, homemade rasmalai