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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.

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

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.

 

 

Find it online: https://yumfoodusa.com/rasmalai/