Rasmalai

Rasmalai is an iconic Indian dessert that brings together rich, velvety flavors with delicate textures. Soft, spongy paneer dumplings (rasgullas) are gently soaked in sweet, cardamom-scented saffron milk known as rabri. This chilled dessert, garnished with chopped pistachios and almonds, is traditionally enjoyed during festivals and celebrations, yet simple enough to prepare for any sweet craving. Each bite is luxurious and aromatic, offering a perfect balance of floral spice and creamy indulgence.

Why You’ll Love This Recipe

Rasmalai is the kind of dessert that impresses with both its appearance and taste. Whether you’re making it for a festive gathering or as a personal treat, here’s why it stands out:

• Elegant and traditional Indian sweet perfect for celebrations
• Made entirely from scratch with wholesome ingredients
• Infused with aromatic cardamom and saffron for a luxurious flavor
• Soft, spongy texture with a creamy milk base
• Can be prepared ahead and served chilled for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Rasgullas (Paneer Dumplings):

• 1 liter full-fat milk
• 2 tablespoons lemon juice
• 1 cup water
• 1/2 cup sugar

For the Rabri (Milk Syrup):

• 1 liter full-fat milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• A few saffron strands
• 1 tablespoon chopped pistachios
• 1 tablespoon chopped almonds

Directions

1. Make the Chenna (Paneer):
   Boil 1 liter of milk in a saucepan. Once it comes to a boil, add the lemon juice and stir gently until the milk curdles. Turn off the heat.
   Strain through a muslin cloth or cheesecloth to separate the chenna (curds) from the whey. Rinse under cold water to remove the lemony taste, then squeeze out excess moisture.
2. Knead the Chenna:
   Transfer the chenna to a clean surface and knead for about 8–10 minutes until smooth and pliable. Divide into equal portions, shape into small balls, and flatten slightly.
3. Cook the Rasgullas:
   In a wide pan, bring 1 cup water and 1/2 cup sugar to a boil. Add the shaped rasgullas and cover the pan. Cook on medium heat for 10 minutes. They will expand as they cook. Remove from heat and allow to cool.
4. Prepare the Rabri:
   In a separate pan, bring another 1 liter of full-fat milk to a boil. Lower the heat and simmer, stirring occasionally, until reduced by half.
   Add 1/4 cup sugar, cardamom powder, and saffron strands. Stir well and simmer for another 5 minutes.
5. Assemble the Rasmalai:
   Gently squeeze the sugar syrup out of the cooked rasgullas and place them into the warm rabri. Let them soak in the milk for at least 15 minutes.
6. Chill and Garnish:
   Transfer to the refrigerator and chill for several hours before serving. Garnish with chopped pistachios and almonds before serving cold.

Servings and timing

• Servings: 6 servings
• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Calories per serving: Approximately 260 kcal

Variations

• Rose-Infused Rasmalai: Add a few drops of rose water to the rabri for floral undertones.
• Kesar Rasmalai: Increase saffron quantity for a richer yellow hue and deeper aroma.
• Nut-Free Option: Simply omit the pistachios and almonds.
• Sweetened Condensed Milk Shortcut: Reduce cooking time by replacing part of the milk with condensed milk for quicker rabri preparation.
• Flavored Milk Base: Use flavored milk such as rose, pistachio, or badam milk for added depth.

Storage/Reheating

Storage:
Rasmalai should be stored in an airtight container in the refrigerator. It keeps well for up to 3 days.

Freezing:
Not recommended, as the texture of the paneer may change upon thawing.

Reheating:
This dessert is best served chilled. Reheating is not necessary.

FAQs

What is the difference between Rasgulla and Rasmalai?

Rasgulla is served in sugar syrup, while Rasmalai uses the same dumplings soaked in sweet, thickened milk (rabri).

Can I use store-bought rasgullas?

Yes, to save time, you can use canned rasgullas. Rinse them gently, squeeze out excess syrup, and soak in prepared rabri.

Why did my rasgullas turn hard?

Over-kneading or not kneading enough can result in a tough texture. Knead until smooth and soft for the best results.

Can I make Rasmalai ahead of time?

Yes, Rasmalai tastes best when chilled for a few hours, so it’s ideal for making ahead of time.

How do I know when rabri is ready?

It should be reduced to about half its original volume and have a creamy consistency.

Can I use cow milk instead of full-fat buffalo milk?

Yes, full-fat cow milk works well and is commonly used for making chenna.

Is Rasmalai gluten-free?

Yes, Rasmalai is naturally gluten-free, provided all ingredients are checked for cross-contamination.

Can I sweeten rabri with jaggery or honey?

Traditionally, sugar is used. Jaggery can alter the flavor and color, and honey is not recommended due to heating.

Can I use powdered milk to make rabri?

Yes, though the flavor and texture may differ slightly. Use as a time-saving substitute in busy kitchens.

Why are my rasgullas breaking apart while cooking?

This may be due to excess moisture in the chenna or improper shaping. Ensure you squeeze out enough water and knead well.

Conclusion

Rasmalai is a rich, elegant dessert that showcases the beauty of traditional Indian sweets. With its soft paneer dumplings and fragrant saffron-cardamom milk, it delivers both comfort and festivity in every spoonful. Perfectly suited for celebrations or as a luxurious treat after dinner, Rasmalai is a classic that continues to enchant dessert lovers across the world.

Rasmalai

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Rasmalai is a classic Indian dessert featuring soft, spongy paneer dumplings soaked in sweet saffron and cardamom-infused milk. This rich and creamy treat is a favorite for festive occasions, offering melt-in-the-mouth texture and fragrant flavors in every chilled bite.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Category: Desserts
• Method: Boiled, Simmered
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

For the Rasgullas:

• 1 liter full-fat milk

• 2 tablespoons lemon juice

• 1 cup water

• 1/2 cup sugar

For the Rabri (Milk Syrup):

 

• 1 liter full-fat milk

• 1/4 cup sugar

• 1/4 teaspoon cardamom powder

• A few saffron strands

• 1 tablespoon chopped pistachios

• 1 tablespoon chopped almonds

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Instructions

• Boil 1 liter milk and add lemon juice to curdle. Strain and rinse the chenna in cold water. Squeeze and knead until smooth and soft.

• Divide into small balls, flatten slightly.

• In a wide pan, boil 1 cup water with 1/2 cup sugar. Add flattened balls, cover and cook on medium heat for 10 minutes. Let them cool.

• For the rabri, boil 1 liter milk and simmer until reduced by half. Stir in sugar, cardamom powder, and saffron strands.

• Squeeze sugar syrup from the cooked rasgullas and gently place them in the warm rabri.

• Chill in the refrigerator for a few hours.

 

• Garnish with pistachios and almonds before serving.

Notes

• Always use full-fat milk for best texture.

• The chenna should be kneaded until smooth and pliable to ensure soft rasgullas.

• Rasmalai tastes best when served chilled after a few hours of soaking.