Rasmalai
Rasmalai is a rich Indian dessert featuring soft paneer balls soaked in saffron-infused, cardamom-flavored milk, garnished with nuts. Creamy, festive, and delicately sweet.
Ready in:
1.5 hrs - 2 hrs
Ingredients:
9
Ingredients
For the Rasmalai Balls (Chenna):
- Full-fat milk: 1 liter
- Lemon juice or vinegar: 2 tbsp (to curdle milk)
For Sugar Syrup:
- Water: 4 cups
- Sugar: 1.5 cups
For Rabri (Saffron Milk):
- Full-fat milk: 1 liter
- Sugar: 4–5 tbsp
- Saffron strands: a few
- Cardamom powder: 1/2 tsp
- Chopped pistachios and almonds: 2 tbsp (for garnish)
Making process
Step 1: Prepare Chenna (Paneer):
- Boil 1 liter milk. Add lemon juice to curdle it.
- Strain using a muslin cloth. Rinse and hang for 30 minutes.
Step 2: Make Rasmalai Balls:
- Knead the chenna for 8–10 minutes until smooth.
- Make small, crack-free flattened discs.
Step 3: Cook in Sugar Syrup:
- Boil water and sugar. Drop the discs and cook covered for 15–20 minutes.
- They will double in size. Let them cool.
Step 4: Make the Rabri:
- Boil and simmer 1 liter milk until it reduces to half.
- Add sugar, cardamom, and saffron. Simmer for 5 more minutes.
Step 5: Assemble Rasmalai:
- Gently squeeze the syrup from rasmalai balls.
- Place them in warm rabri. Chill for a few hours.
- Garnish with nuts and serve cold.
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