Rasmalai

Sweets 267 Last Update: Jan 07, 2020 Created: Dec 24, 2019
Rasmalai Rasmalai Rasmalai
  • Serves: 5 People
  • Prepare Time: 5 minutes
  • Cooking Time: 45 minutes
  • Calories: 376
  • Difficulty: Easy
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Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.

There are two parts to Rasmalai – the rasmalai balls and the thickened milk.

Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked.

The thickened milk or the ras: The rasmalai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. It is then flavored with saffron and cardamom.

Ingredients

Directions

  1. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
  2. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
  3. Add lemon juice till the milk curdles completely.
  4. Using a strainer drain the water and collect the chena.
  5. Rinse it under tap water so that there's no trace of lemon juice in it.
  6. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
  7. Add cornflour and start mashing the chena till it’s smooth.
  8. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
  9. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
  10. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
  11. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
  12. In a heavy bottom pan, boil 500 ml of milk.
  13. Soak few strands of saffron in a tablespoon of warm milk and set aside.
  14. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
  15. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
  16. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
  17. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
  18. Transfer the balls to thickened milk [milk should be warm].
  19. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

Rasmalai



  • Serves: 5 People
  • Prepare Time: 5 minutes
  • Cooking Time: 45 minutes
  • Calories: 376
  • Difficulty: Easy

Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.

There are two parts to Rasmalai – the rasmalai balls and the thickened milk.

Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked.

The thickened milk or the ras: The rasmalai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. It is then flavored with saffron and cardamom.

Ingredients

Directions

  1. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
  2. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
  3. Add lemon juice till the milk curdles completely.
  4. Using a strainer drain the water and collect the chena.
  5. Rinse it under tap water so that there's no trace of lemon juice in it.
  6. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
  7. Add cornflour and start mashing the chena till it’s smooth.
  8. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
  9. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
  10. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
  11. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.
  12. In a heavy bottom pan, boil 500 ml of milk.
  13. Soak few strands of saffron in a tablespoon of warm milk and set aside.
  14. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
  15. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
  16. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
  17. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
  18. Transfer the balls to thickened milk [milk should be warm].
  19. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

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