rasmalai

Rasmalai is a popular Bengali sweet delicacy made with Indian cottage cheese or chenna (paneer) discs. These discs are cooked in sugar syrup first to make them fluffy. Later served with chilled thickened milk. Rasmalai is garnished with chopped nuts. This recipe will give you the best soft and mouth melting rasmalai.

Rasmalai recipe | How to make soft rasmalai

1¼ liter milk (or 5 cups full fat milk

lemon juice

liter ice water (or ice cubes)

refined white sugar

water

cardamom powder (or elaichi powder)

¾ liter milk ((3 cups full fat))

sugar (for rabri)

saffron

tbsp pista (or almonds sliced)

Pour 3 cups milk to a heavy bottom pot and boil.&nbsp;

Add saffron and sugar when the milk comes to a boil.&nbsp;

Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.&nbsp;&nbsp;

When a layer of cream forms, just move it aside.&nbsp;

Boil until the milk thickens and reduces to half the quantity. Set this aside to cool. 

Cool half of this and chill in the fridge. Keep the other half warm.

Make thickened milk for rasmalai

Bring 5 cups milk to a boil in a pot.  Turn off the stove.

Pour lemon juice and keep stirring until the milk has curdled completely.

If it doesn&#x27;t curdle then add some more and stir.

Next if it fails to curdle then turn on the stove &amp; regulate to a low flame. Stir until it curdles.

Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2 mins. 

Drain to a muslin cloth lined over a colander.

Pour fresh water over the chena and rinse well. You can also do it under running water for the sour taste to vanish.

Wrap the chena in the cloth. Squeeze off excess whey and make a knot.

Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.

Chena should not have any excess dripping whey &amp; should not be completely dry. It must be moist and grainy but not very sticky or dry. Please check the images above the recipe card.

Make chenna

Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it.&nbsp;

Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture - smooth, non grainy and non-sticky texture is required.

Make 12 equal balls and flatten them to make discs.&nbsp;

If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.

Kneading chena

Bring 3½ cups of water to a boil with 1 cup sugar. 

Stir until the sugar dissolves completely. Then add cardamom powder.

When the sugar syrup begins to boil rapidly, then add the discs gently. 

Cook covered for about 9 to 10 minutes on a moderately high flame.

Turn off the stove. Remove the pot from the stove to avoid cooking further.

Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.

When done they will sink in the syrup.

Sugar syrup

Take off the discs to a plate and cool them.&nbsp;

Squeeze them gently in between your palms to remove sugar syrup.

Add these to the half of the warm thickened milk or rabri. 

Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving.

Garnish rasmalai with chopped nuts.

How to make rasmalai - Assembling Rasmalai

This Easy Rasmalai Recipe features rasgulla balls in a silky smooth cream perfumed with nuts, saffron and cardamom ready in 25 minutes!

Easy Rasmalai Recipe

Haldiram rasgulla ((contains 14 rasgullas))

milk ((or follow rabdi package directions))

pack Gits Rabdi mix (see notes for substitute)

sugar (add

chopped fine or thinly sliced almonds ((can reduce

cardamom powder

Prepare Rasgullas

Remove rasgullas from the syrup one at a time. Place it in between the palm of your hands and gently squeeze out the syrup. Don&#039;t press too hard or they can crumble.  Alternatively, use a lemon squeezer for this step. Repeat with all rasgullas and keep aside.

Squeeze Rasgulla Balls

Warm milk

Place a heavy bottom skillet on medium heat. Add ¼ cup water and then pour the milk. Adding water before milk prevents the milk from scorching at the bottom (my mom&#039;s tip).

Stir in Rabdi mix

When milk is warm to the touch (about 1 minute), use a whisk to stir in rabdi mix. Keep whisking gently until the mix is completely dissolved. Keep stirring lightly and bring it to a boil. That should take about 2 minutes. Check for sweetness and add sugar to taste (I add 2 tablespoons).

Add nuts, saffron and cardamom

Add chopped nuts, saffron and cardamom powder and stir. Simmer the Rabdi for another 2-3 minutes, while stirring. At this stage, the consistency of rabdi should be similar to half and half - thicker than milk, but thinner than heavy cream.

Prepare Rasmalai Base

Add Rasgullas

Add the rasgullas and stir gently to coat them with the rabdi mix. Simmer for 2 minutes. Turn off the heat and cover the pan. Let it rest for 10 minutes. After that, transfer to a serving dish and refrigerate for 4 hours, or until it&#039;s chilled to your liking.

Finish and Chill

This Easy Rasmalai Recipe features rasgulla balls in a silky smooth cream perfumed with nuts, saffron and cardamom ready in 25 minutes!

Get the recipe: https://spicecravings.com/easy-rasmalai-recipe

You will  need: 
1 can Haldiram rasgulla (contains 14 rasgullas)
1/4 cup water
2¼ cups milk (or follow rabdi package directions)
1 pack Gits Rabdi mix see notes for substitute
1-2 tablespoons sugar add to taste after rabdi mix starts simmering
2 tablespoons chopped fine or thinly sliced almonds (can reduce or skip)
2 tablespoons shelled, chopped fine or thinly sliced pistachios (can reduce or or skip)
½ teaspoon saffron
1 teaspoon cardamom powder fresh is ideal (6-7 green cardamom pods, shelled and ground fine)

Detailed Instructions and printable recipe:  https://spicecravings.com/easy-rasmalai-recipe

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Thanks for watching!

Easy Rasmalai Recipe (Creamy Indian dessert)

Rasmalai is a popular Indian dessert. Check out how to make soft rasmalai with this easy instant pot recipe which does not require rasgulla!

Instant Pot Rasmalai - Dessert

Full fat milk ((or whole milk))

tbsp Vinegar

Evaporated milk

tbsp Organic cane sugar

Saffron strands

Cardamom powder

pistachios

Pour 4 cup milk in the instant pot and select Yogt mode until it shows &quot;Boil&quot;

Once milk is boiled, select &quot;Cancel&quot;, add the vinegar and stir with a spoon. Let it rest for about 5 minutes until all whey and milk solids are separated.

Rinse the paneer under cold running water until all sourness is gone. Sqeeze out excess water. For complete recipe, refer to my blog on How to make Paneer in Instant Pot

Making Paneer (About 90 grams needed for this recipe)

Preferably refrigerate the paneer for few hours or overnight to help with firming process.

Knead the paneer in food processor by applying intermittent pulses for about a minute until it is smooth and soft and does not stick to palm when making a ball

Remove the paneer from the food processor and make a smooth ball.

Make around 9-10 balls (9-10 grams each) from the paneer, less than an inch in diameter.

Pour 2 cups of milk and 6 tbsp sugar in the instant pot. Add the paneer balls.

Lock the lid in sealing position and select High pressure mode for 12 minutes followed by natural pressure release.

After opening the lid, pour the evaporated milk.

Add the saffron strands, cardamom and pistachios.

Refrigerate for about 6 hours before serving.

Making Rasmalai

A luxurious fusion of two iconic desserts — the u003cstrongu003eclassic Mexican Tres Leches cakeu003c/strongu003e and the u003cstrongu003ebeautiful Indian Rasmalaiu003c/strongu003e. This version features a light chiffon cake soaked in a fragrant trio of milks, layered with rich u003cstrongu003erabdiu003c/strongu003e, and topped with airy u003cstrongu003erose-scented whipped creamu003c/strongu003e.

Rasmalai Tres Leches

eggs,

145 g plain flour, sifted

70 ml warm whole milk

tsp vanilla extract

salt

400 g sweetened condensed milk

350 ml evaporated milk

1.2 L whole milk

8–10 green cardamom pods, lightly crushed

saffron strands, bloomed in warm milk

400–500 ml of prepared ras, reduced gently to 1/2 volume

200 ml double (heavy) cream

½ tsp rosewater (optional)

(Optional) 1–2 tsp icing sugar

tbsp pistachios

Edible flowers rose petals

Preheat oven to 175 °C (fan 160 °C).

Carefully separate eggs - make sure no yolk enters the whites. Egg separation tip: Crack each egg over a small bowl first and then add to separate bowls as even one broken yolk can ruin the white

In a large bowl, whisk egg yolks + half the sugar until pale and creamy. Add vanilla and saffron milk.

Sift flour in three additions, folding gently until a smooth paste forms.

In another bowl, beat egg whites + pinch salt to soft peaks. Gradually add remaining sugar, whipping to glossy stiff peaks.

Gently fold meringue into yolk mixture in stages to keep it airy.

Pour into an ungreased 35×25 cm glass dish. Smooth the top.

Bake for 28–32 min, until golden, springy and a toothpick comes out clean. DO NOT OPEN THE DOOR until the last minute.

Cool completely in the dish on a rack - the cake will settle slightly as it cools.

Make the Sponge Cake

In a heavy bottomed vessel on medium-low heat, add whole milk with the crushed cardamom + saffron until steaming (≈15 min).

Stir in condensed + evaporated milk and a tiny pinch of salt.

Simmer gently for 15 min and well incorporated - it should not boil. Strain to remove spices.

Reserve 400–500 ml of this mixture in the pot — this will become the rabdi.

The rest is the soaking milk (ras). Cool to slightly above room temperature.

Make the Ras

Continue cooking the remaining 400–500 ml ras on low heat, stirring often until thick, reduced by half, and coats the spoon.

Cool to room temp, then cover with plastic wrap (touching the surface to prevent a film) and refrigerate.

Make the Rabdi

Once the sponge is fully cooled, poke holes all over with a toothpick or skewer.

Slowly pour half the cooled ras over the cake - ladle by ladle, letting it absorb between pours.

Cover tightly with plastic wrap and refrigerate for at least 12–24 hours to soak completely.

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