Rasmalai Recipe

Here’s an easy and tasty recipe for Rasmalai, a classic Indian dessert made with soft paneer (chenna) discs soaked in sweetened milk.First, soak the rasgullas in warm water to make them soft. Then, simmer the milk with sugar, saffron, and cardamom to make a thick, delicious syrup. Next, put the rasgullas in the syrup, helping them to absorb the creamy milk. To add texture and flavor, top the meal with chopped nuts such as almonds and pistachios. Serve chilled for a refreshing and sweet treat.

Ingredients of Rasmalai Recipe:

 Chenna for Rasmalai Recipe:

1 liter of full-fat milk
2-3 tablespoons of lemon juice or vinegar
Ice cubes in a bowl

 For the Rasmalai:

1 cup sugar
4 cups of water
1/2 teaspoon of cardamom powder
1 cup of milk (for the milk sauce)
1/2 cup of condensed milk (optional for richness)
Chopped nuts (pistachios and almonds)
Saffron threads are optional

Instructions of Rasmalai Recipe: 

 Prepare the Chenna:

1. Boil the Milk: In a big pot, heat the milk to a boil. Stir occasionally to prevent sticking.
2. Curdle the Milk: Once the milk has boiled, reduce the heat and gradually add the lemon juice or vinegar, stirring gently until the milk curdles and the whey separates.
3. Strain the Chenna: Pour the curdled milk into a muslin cloth or fine sieve, then rinse with cold water to eliminate the sourness. Squeeze out any extra water.
4. Knead the Chenna: Finally, place the chenna on a platter and knead it for 5-7 minutes until smooth.

 Shape the Rasmalai:

1. Form Discs: Cut the chenna into small pieces and form them into smooth discs about 2 inches in diameter.Prepare the sugar syrup.

 Prepare the Sugar Syrup:

1. Prepare the Syrup: In a large pot, bring water and sugar to a boil. Stir the sugar until it melts.

2. Cook the Discs: Gently place the chenna discs in the boiling syrup. Cover and simmer for 10-15 minutes, until they have doubled in size. Remove from heat.

 Prepare the Milk Sauce:

1. Boil the Milk: In a separate saucepan, heat 1 cup of milk. Add the cardamom powder and saffron strands (if using).

2. Add Condensed Milk: Stir in condensed milk for extra richness (optional) and simmer for a few more minutes.

 Combine:

1. Soak the Discs: Gently take the cooked chenna discs from the sugar syrup and transfer them to the milk sauce. Let them rest in the fridge for at least 1-2 hours.

2. Garnish: Before serving, add chopped nuts.

 Serving

Serve the cold Rasmalai in a bowl with some of the milk sauce. Enjoy your homemade Rasmalai!

Feel free to adjust sweetness and garnishes according to your taste!