Rasmalai is one more one in all my favourite sweets. This Bengali specialty is made with rasgulla (sweetened balls of paneer) soaked in sweetened, thickened milk that has been scented with cardamom and saffron. The result’s a creamy, dreamy dessert that completely melts in your mouth. Make this gentle and attractive rasmalai recipe with my simple step-by-step photographs.
Additionally spelled ras malai, rasa malei, or rossomalai, this scrumptious dish is beloved all around the Indian subcontinent.
Ras means “juice” or “juicy”. Malai means “cream” and refers to thickened milk crammed with clotted cream. This creamy thickened and sweetened milk is also called Rabdi or Rabri). This says rather a lot about this yummy recipe – it’s milky, creamy and downright delectable.
Making rasmalai recipe at dwelling just isn’t tough, even if you happen to make them solely from scratch. Begin by making a few of my Rasgulla a day or two earlier than, after which later make the rasmalai with the thickened milk.
Dividing work this manner makes it simple. In the event you’re feeling brief on time, you’ll be able to completely use retailer purchased rasgulla as a substitute of selfmade.
This recipe of thickened candy milk or rabdi is made utilizing the normal technique of decreasing milk and thus tastes genuine just like the rasmalai served within the Indian mithai retailers (candy retailers).
Rasmalai is often served chilled and easily garnished with some chopped nuts and saffron threads. Whereas serving, set out the dish of leftover thickened milk with the rasmalai. I assure your visitors will love this Indian dessert.
Preparation to make Rasmalai
This recipe is fairly easy, and I can’t wait so that you can strive it!
1. To make rasmalai, you will want 12 to fifteen rasgulla. You may both make them at dwelling or you should utilize retailer purchased ones.
My submit, How to make Rasgulla, is a wonderful primer for these of you who want to cook dinner solely from scratch.
2. Boil ½ cup water, then add 10 to 12 almonds. Cowl and maintain apart for 30 to 40 minutes.
Be aware: Normally each almonds and pistachios are added, however I had run out of pistachios, so I simply used almonds. You may add about 10 to 12 every of the almonds and pistachios.
Bear in mind to additionally blanch the pistachios if utilizing them.
3. After half-hour, peel the almonds and slice them thinly. Put aside.
4. Whereas the almonds are blanching, add 1 litre of full fats entire milk in a thick bottomed pan or kadai.
5. Convey the milk to a boil on medium warmth.
6. Whereas the milk is coming to a boil, take 2 tablespoons of heat milk from the pan and add it to a small bowl. Add 8 to 10 saffron strands. Stir and maintain apart.
7. As soon as the milk has come to a boil, decrease the flame and simmer the milk. Gather the floating cream and push it to the perimeters of the pan utilizing a spoon or spatula.
Proceed to cook dinner this manner until the milk is lowered to half.
8. Carry on gathering the cream which floats on the highest and transfer it to the perimeters. Additionally maintain stirring the milk at intervals in order that the milk doesn’t scorch.
This technique of decreasing the milk will take about 20 to 25 minutes after the primary boil on a low to medium flame.
9. As soon as the milk has lowered to half of its authentic quantity, add 4 to five tablespoons of sugar, or as per your style.
10. Stir properly in order that the sugar dissolves. Scrape the milk solids from the perimeters and reincorporate them into the simmering milk.
11. Add ½ teaspoon inexperienced cardamom powder.
12. Add a lot of the sliced almonds (and pistachios when you have used them), reserving just a few for garnish.
13. Additionally add the saffron dissolved milk.
14. Stir to include. Preserve simmering the lowered milk at a low warmth and stir often. Examine the style and add extra sugar if required.
I often don’t thicken the milk fairly to Rabri consistency, because the rasgullas must soak a number of the sweetened milk. Simply cut back the milk until it’s roughly half of its authentic amount.
15. Take every rasgulla and gently apply strain with a spatula so the sugar syrup is faraway from it. It’s also possible to press and squeeze the rasgulla in your palms.
Be mild and don’t apply an excessive amount of strain, because the rasgulla will break. There ought to be no sugar syrup within the rasgulla.
16. Press all of the rasgulla balls this manner.
17. Now place the squeezed rasgullas within the simmering milk.
18. Simmer for two to three minutes on low warmth. You may omit this step and easily place the rasgulla within the ready rabdi.
However they are going to be extra juicy and flavorful if you happen to allow them to simmer for a few minutes.
19. Swap off the warmth and add 1 to 2 teaspoons of both rose water or kewra water (pandanus water).
20. Stir gently. Cowl and let the rasmalai come to room temperature, then chill totally within the fridge in a lined bowl or container.
Serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. It’s also possible to serve rasmalai heat or at room temperature if you happen to desire. Take pleasure in!
Professional Suggestions & Variations
- Rasgulla: In the event you plan to make the rasgulla then be sure to make use of entire milk. My complete and detailed submit of Rasgulla Recipe will allow you to to make these cottage cheese balls simply. Bear in mind to flatten the balls to a thick or medium-thick patty like form earlier than you boil them within the sugar syrup.
- Rabdi: To make the rabdi or the liquid base of this candy, use entire milk or full fats milk to get the clotted cream or malai. Skimmed milk or toned milk merely gained’t provide the identical outcomes. You should use pasteurized and homogenized milk.
- Nuts: Whereas almonds and pistachios are the nuts which can be all the time added, you’ll be able to go for nuts like cashews and pine nuts. Blanching the nuts does change their texture and makes them style higher. Omit the blanching to save lots of time an additional step if you happen to desire whereas making this rasmalai recipe. Be sure that you don’t use salted nuts.
- Flavorings: Saffron, rose water, kewra water (pandanus water) and cardamom powder are the basic Indian flavorings included in most sweets. Be happy to skip anybody if you happen to don’t have. As a substitute of rose water and kewra water, add one to 2 drops of edible rose essence or kewra essence.
You might be definitely welcome to simply let the rasgulla soak within the sweetened milk sauce, however they’ll tackle extra taste and extra juiciness if you happen to give them a while to simmer.
It’s going to final for two to three days within the fridge, and can be utilized for making roti, in rice primarily based dishes, added to soups or lentils.
Completely! They’ll final for two to three days within the fridge, so I like to recommend getting ready them a day or two prematurely of whenever you wish to serve them.
Drink it! It’s candy and scrumptious.
Rasmalai is made by soaking or cooking rasgulla in thickened milk for a couple of minutes. The rasgulla balls take in the flavour of the sweetened flavored milk and turns into gentle.
These gentle balls are served along with the sweetened thickened milk. For rasgulla the chenna balls (cottage cheese balls) are cooked in sugar syrup. As soon as they cooked by means of and turn out to be spongy, they’re served with the sugar syrup and never thickened milk.
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Rasmalai Recipe | Rasmalai Candy
Rasmalai is a well-liked Bengali candy of Indian cottage cheese (chenna or paneer) balls or discs soaked in thickened, sweetened milk that has been scented with cardamom and saffron. A creamy, soften in your mouth Indian dessert candy.
Prep Time 5 minutes
Prepare dinner Time 45 minutes
Whole Time 50 minutes
Stop your display from going darkish whereas making the recipe
To make rasmalai you will want 12 to fifteen rasgulla. Both you should buy them from shops or make them at dwelling.
Boil ½ cup water. Then add almonds and pistachios. Cowl and maintain apart for 30 to 40 minutes.
Later peel the almonds, pistachios and slice them finely. Put aside.
Thickening milk to make rabdi
When the almonds are blanching, take milk in a thick bottomed pan or kadai.
Convey the milk to a boil on medium warmth stirring at intervals.
While the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
Let this milk turn out to be heat. Add crushed saffron strands. Stir and maintain apart.
- As soon as the milk has come to a boil, then decrease the warmth and simmer the milk. Gather the floating clotted cream (malai) on the perimeters. Proceed to cook dinner this manner until the milk is lowered to half.
- Carry on gathering the cream which floats on the highest and transfer it to the perimeters. Additionally carry on stirring the milk at intervals in order that the milk doesn’t get scorched on the backside.
Add sugar and stir properly in order that the sugar dissolves.
Then add cardamom powder.
Add the blanched and sliced almonds and pistachios. Reserve just a few almonds and pistachios for garnishing.
Additionally add the saffron infused milk.
Stir once more. Preserve simmering the lowered milk at a low warmth.
Take every rasgulla and with a spatula and apply strain, so the surplus sugar syrup is faraway from it.
- It’s also possible to press and squeeze every rasgulla in your palms. Be mild and do not apply an excessive amount of of strain. As then the rasgullas will break. Repeat with all of the rasgulla balls.
Now place the rasgulla within the simmering milk and simmer for two to three minutes on a low warmth.
Swap off the warmth after which add rose water or kewra water (pandanus water).
Stir gently. Cowl and let the rasmalai come to room temperature. Then chill in a lined container or bowl.
Serve garnished with blanched, sliced almonds or pistachios that have been saved apart and some saffron strands.
It’s also possible to serve rasmalai heat or at room temperature.
- If utilizing tinned or store-brought rasgulla, then be sure they’re recent and of their shelf interval.
- For making the thickened milk or rabdi, use entire milk. It’s also possible to use homogenized and pasteurized milk.
- Refrigerate the rasmalai in a lined container. It retains properly for two to three days within the fridge. So you may make forward this dessert just a few days earlier than serving.It’s also possible to make the rasgulla first and refrigerate them for a few days.
- For the nuts, you’ll be able to add almonds, cashews, pine nuts and pistachios.
- For the flavorings you’ll be able to skip anybody or attempt to have your individual combos from – inexperienced cardamom powder, saffron, rose water or kewra water.
- The recipe might be scaled up for a bigger serving.
Rasmalai Recipe | Rasmalai Candy
Quantity Per Serving
Energy 148 Energy from Fats 90
% Each day Worth*
Saturated Fats 5g31%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 22mg7%
Vitamin A 5IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Vitamin B9 (Folate) 2µg1%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
This Rasmalai recipe submit from the archives first printed in Jan 2015 has been up to date and republished on January 2023.