Rasmalai

Rasmalai is every household's favourite sweet dish. Indulge in the rich, creamy delight of Rasmalai! Soft, spongy rasgullas soaked in sweet, saffron-infused milk — a dessert that’s pure bliss with every bite. From festive celebrations to special moments, Rasmalai adds a touch of sweetness and elegance to any occasion. Made with love and topped with crunchy pistachios and almonds, it’s a treat that melts in your mouth and warms your heart. Savor the taste of tradition with this heavenly Indian dessert.

Preparation Time
15 minutes

Soaking Time
Nil

Cooking Time
15 minutes

Makes
Makes 7 pcs

Rasmalai Recipe|Renu dalal

INGREDIENTS

For the Rasgullas

For the Chenna

  • ½ litre Full Fat Milk

  • 1 tbsp lemon juice

For the Syrup

  • 2 ½ Cups Water

  • ¾ Cup sugar

  • 3 Cardamom Pods

For the Rasmalai Milk

  • 2 cups milk

  • ½ cup sugar

  • Kesar strands

  • 2 tbsp Finely chopped Pistachio

  • 2 tbsp finely chopped almonds

  • 2 tbsp finely chopped cashews

  • Pinch of cardamom powder

METHOD

For the Rasmalai Milk

  1. In a pan, heat milk, add in saffron and cardamom powder.
  2. Add in sugar and all the nuts, then bring it to a boil.
  3. Cook until the milk turns yellow and the sugar dissolves.
  4. Transfer to a bowl and let this chill until you make the rasgullas.

For the Rasgullas

For the Chenna

  1. In a deep-bottomed pan, boil the milk.
  2. Once boiled, add lemon juice and let the milk curdle completely.
  3. Once the water separates from the milk, strain it through a muslin cloth.
  4. Squeeze out the excess water.
  5. Wash the chenna with running cold water twice to remove the sourness.
  6. Squeeze out the excess water completely and hang the chenna for 15-20 minutes until all the water drains out completely.

How to Proceed

  1. In a plate, take the dried chenna and start kneading it.
  2. Knead until it becomes creamy in texture and the grains of the chenna are no longer visible.
  3. Once done, divide the dough into equal portions and roll them into balls, avoiding cracks.
  4. Shape smooth balls and flatten them slightly.

For the Syrup

  1. In a pan, mix water, sugar, and cardamom pods. Let it boil.
  2. Once boiled, add in the rasgulla and now let these cook for about 6-8 minutes on medium flame, until the rasgulla almost doubles in size.

How to Proceed

  1. Once done, carefully remove the rasgullas and transfer them to a flat bowl.
  2. Pour in the cold rasmalai milk.
  3. Let this sit in the fridge for about 1 ½ hour before serving.
  4. Serve cold.

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