Rasmalai is a rich and creamy Indian dessert that melts in your mouth with every bite. Soft, spongy paneer dumplings are soaked in a fragrant, saffron-infused milk, creating a delicate balance of sweetness and flavor. This classic sweet is a favorite at festivals, special occasions, and celebrations, making it a perfect treat to impress your family and guests. With its heavenly taste and irresistible texture, Rasmalai is a must-try dessert that beautifully showcases the essence of Indian cuisine.
Rasmalai is especially popular during festive occasions and celebrations in India. It is commonly prepared and served during festivals like Diwali, Eid, and Holi, as well as during special family events such as weddings, birthdays, and anniversaries. Its rich and decadent flavor makes it a go-to dessert for auspicious occasions and gatherings where sweet treats are shared to spread joy and happiness.
It is often enjoyed on its own as a standalone dessert due to its rich and creamy flavor. However, it can be paired with other complementary Indian sweets or dishes for a festive spread. Some popular pairings include: Samosa, Jalebi and other sweets.
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Ingredients
Each ingredient in this Rasmalai recipe plays a key role in achieving its signature taste and texture. Fresh paneer creates the soft, spongy dumplings that absorb the creamy milk. Full-fat milk is essential for achieving the rich and luscious base, while sugar balances the flavors with just the right level of sweetness. Fragrant cardamom pods and delicate saffron strands infuse the dessert with a beautiful aroma and golden hue, making it truly irresistible. Finally, a garnish of slivered pistachios and almonds adds a nutty crunch, enhancing both the presentation and the flavor of this classic Indian sweet. For an extra floral note, a hint of rose water can be added, giving the Rasmalai a subtle, elegant finish.
- Paneer (homemade or store-bought)
- Milk
- Sugar
- Cardamom pods
- Saffron strands
- Pistachios
- Almonds
- Rose water (optional)
See recipe card for quantities.
Instructions
Step by Step recipe instruction along with images
- Heat a pan and pour in 1 liter of milk. Stir continuously until the milk comes to a boil and nice bubbles form.
- Stirring is essential to ensure the fat fully combines with the milk; otherwise, it may separate, resulting in cottage cheese that isn’t soft and spongy. Meanwhile, dilute the lemon juice with 1 tablespoon of water and keep it ready.
- When the milk begins to boil, turn off the flame and gradually add the lemon juice, a little at a time. Stop adding once the milk starts to curdle. To halt the curdling process and reduce the lemon juice’s sourness, add ½ cup of cold water or a few ice cubes.
- Place a muslin cloth or thin cotton cloth over a strainer and carefully strain the curdled milk through the cloth-lined strainer.
- Cover the cheese with the cloth and gently squeeze it to remove excess water. Rinse the covered cloth under running water to completely eliminate any remaining sourness from the lemon juice.
- Once rinsed, gently squeeze the cloth again and hang it for about 30 minutes. During this time, most of the moisture will drain out, leaving the cottage cheese soft and ready for use.
- When you open the cloth, you will see a ball of cottage cheese that is slightly moist but not completely dry. It should crumble into pieces when touched, as shown in the picture.
- Transfer the cheese to a clean surface and knead it thoroughly using your palm for about 7-10 minutes. This step is essential, as proper kneading ensures the cottage cheese becomes soft and smooth, which is key to achieving soft and spongy malai.
- After 10 minutes of kneading, the cheese will come together like a smooth dough. Divide it into small, lemon-sized balls and gently press each one in the center to shape them into small patties. Keep the sizes small, as the patties will double in size when cooked in the sugar syrup.
- Next, heat a pressure cooker or a broad, thick-bottomed vessel. Add water and sugar, and bring it to a boil. Once the sugar syrup starts boiling and bubbles form, add 2 tablespoons of milk. The milk helps separate any impurities from the sugar, which will float to the surface and can be easily removed with a ladle. This step is optional—if you are using clear, white sugar, you can skip it. However, removing impurities ensures the syrup remains clear, as any dust or residue could dull its color and affect the appearance of the malai.
- Ensure the sugar syrup is boiling vigorously, then add cardamom powder and carefully drop the cheese patties into the syrup. Cover the pan with a lid and cook the patties for about 20 minutes, stirring gently every 5 minutes to ensure even cooking.
- You will notice the cheese patties double in size once they are fully cooked. Allow the malai in the sugar syrup to cool to room temperature.
- In a heavy-bottomed pan, heat the milk while stirring continuously to prevent it from overflowing or sticking to the bottom.
- Allow the milk to boil and simmer until it thickens and reduces to half its original quantity. This process will give us a rich and creamy Ras (evaporated milk) for the Rasmalai.
- Add sugar and saffron strands to the thickened milk, stirring continuously for about 5 minutes. Once the sugar dissolves and the saffron infuses its color and flavor, remove it from the flame.
- Our Ras (evaporated milk) is now ready. Allow it to cool to room temperature, then refrigerate it until needed.
- Take the malai (cottage cheese patties) out of the sugar syrup and place them gently in a serving bowl.
- Pour the chilled evaporated milk (Basundi) over the patties, allowing them to soak up the creamy goodness. Add the finely chopped Almond and Pistachios.
For soft and spongy Rasmalai, ensure you knead the cottage cheese thoroughly until it’s smooth and pliable. Proper kneading is the key to achieving the desired texture. Also, make sure the sugar syrup is boiling when you add the cheese patties, as this helps them cook evenly and double in size. Lastly, allow the prepared malai to cool completely before adding it to the chilled Ras for the best flavor and presentation.
Variations
These variations allow you to customize Rasmalai to suit your taste preferences and dietary needs!
- Flavored Rasmalai: Enhance the Ras (evaporated milk) by adding rose water, kewra essence, or a hint of vanilla for a unique twist in flavor.
- Nuts and Garnishes: Add a variety of finely chopped nuts like cashews or even dried fruits like raisins for extra texture and richness.
- Fruit-Infused Rasmalai: Incorporate fruits like mango pulp, strawberry puree, or even saffron-infused milk to create a fruity variation of Rasmalai.
- Store-Bought Paneer: For convenience, you can use high-quality store-bought paneer instead of making it from scratch, though homemade paneer gives the best texture.
Storage
Refrigeration: Store Rasmalai in an airtight container in the refrigerator. It stays fresh for up to 3-4 days when kept chilled. Ensure the Ras (evaporated milk) completely covers the cheese patties to keep them moist and flavorful.
Freezing: Rasmalai can be frozen for longer storage (up to 1 month). Place the cheese patties and Ras in a freezer-safe container. Thaw it in the refrigerator overnight and serve chilled. However, freezing may slightly affect the texture.
Avoid Room Temperature Storage: Since Rasmalai contains dairy, it should not be kept at room temperature for more than 2-3 hours, especially in warmer climates.
Serving After Storage: Before serving, gently stir the Ras to ensure it is smooth and consistent. You can also garnish freshly with nuts to enhance its presentation.
Proper storage ensures the Rasmalai remains delicious and fresh!
Tips for Making Perfect Rasmalai
- Soft Paneer: Always use fresh, homemade paneer for the best results. Knead it thoroughly until smooth and pliable to ensure the patties are soft and spongy.
- Sugar Syrup: The sugar syrup must be boiling when you add the cheese patties. This helps them cook evenly and expand to double their size.
- Gentle Handling: Handle the cheese patties gently during cooking and when transferring to the Ras. Rough handling can break or flatten them.
- Flavor Infusion: Add cardamom, saffron, or rose water to enhance the flavor of the Ras (evaporated milk). Ensure these are added during the final stages of milk preparation for the best aroma.
- Consistent Thickness: Reduce the milk for the Ras slowly over medium heat, stirring often to avoid burning. It should reach a thick, creamy consistency.
- No Overcooking: Do not overcook the cheese patties in the sugar syrup, as this can make them rubbery. Stick to the recommended cooking time.
- Chill Before Serving: Rasmalai tastes best when chilled. Allow the patties to soak in the Ras for a few hours in the refrigerator to absorb the flavors fully.
- Clear Sugar Syrup: If the sugar contains impurities, add a little milk to the boiling syrup to separate them. This ensures clear syrup, enhancing the appearance of the Rasmalai.
- Portion Size: Make small, evenly-sized patties as they will double in size during
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Recipe Card
Rasmalai Recipe | Ras Malai Recipe
Servings: 5 people
Calories: 220kcal
Discover the authentic Rasmalai recipe! Soft and spongy paneer discs soaked in creamy, saffron-infused milk, making it a perfect Indian dessert for festive celebrations or special occasions.
Print Recipe
Ingredients
Ingredients for Paneer Patties
Instructions
-
Heat a pan and pour in 1 liter of milk. Stir continuously until the milk comes to a boil and nice bubbles form.
4 cups Milk
-
Stirring is essential to ensure the fat fully combines with the milk; otherwise, it may separate, resulting in cottage cheese that isn’t soft and spongy. Meanwhile, dilute the lemon juice with 1 tablespoon of water and keep it ready.
-
When the milk begins to boil, turn off the flame and gradually add the lemon juice, a little at a time. Stop adding once the milk starts to curdle. To halt the curdling process and reduce the lemon juice’s sourness, add ½ cup of cold water or a few ice cubes.
1 tablespoon Lemon Juice
-
Place a muslin cloth or thin cotton cloth over a strainer and carefully strain the curdled milk through the cloth-lined strainer.
-
Cover the cheese with the cloth and gently squeeze it to remove excess water. Rinse the covered cloth under running water to completely eliminate any remaining sourness from the lemon juice.
-
Once rinsed, gently squeeze the cloth again and hang it for about 30 minutes. During this time, most of the moisture will drain out, leaving the cottage cheese soft and ready for use
-
When you open the cloth, you will see a ball of cottage cheese that is slightly moist but not completely dry. It should crumble into pieces when touched, as shown in the picture.
-
Transfer the cheese to a clean surface and knead it thoroughly using your palm for about 7-10 minutes. This step is essential, as proper kneading ensures the cottage cheese becomes soft and smooth, which is key to achieving soft and spongy malai.
-
After about 10 minutes of kneading, the cheese will come together like a smooth dough. Divide it into small, lemon-sized balls and gently press each one in the center to shape them into small patties. Keep the sizes small, as the patties will double in size when cooked in the sugar syrup.
-
Next, heat a pressure cooker or a broad, thick-bottomed vessel. Add water and sugar, and bring it to a boil. Once the sugar syrup starts boiling and bubbles form, add 2 tablespoons of milk. The milk helps separate any impurities from the sugar, which will float to the surface and can be easily removed with a ladle. This step is optional—if you are using clear, white sugar, you can skip it. However, removing impurities ensures the syrup remains clear, as any dust or residue could dull its color and affect the appearance of the malai.
5 cups Water, 2½ cups Sugar
-
Ensure the sugar syrup is boiling vigorously, then add cardamom powder and carefully drop the cheese patties into the syrup. Cover the pan with a lid and cook the patties for about 20 minutes, stirring gently every 5 minutes to ensure even cooking.
½ teaspoon Cardamom Powder
-
You will notice the cheese patties double in size once they are fully cooked. Allow the malai in the sugar syrup to cool to room temperature.
-
In a heavy-bottomed pan, heat the milk while stirring continuously to prevent it from overflowing or sticking to the bottom.
1 litre Milk
-
Allow the milk to boil and simmer until it thickens and reduces to half its original quantity. This process will give us a rich and creamy Ras (evaporated milk) for the Rasmalai.
-
Add sugar and saffron strands to the thickened milk, stirring continuously for about 5 minutes. Once the sugar dissolves and the saffron infuses its color and flavor, remove it from the flame.
100 gms Sugar, Few Strands Saffron Threads
-
Our Ras (evaporated milk) is now ready. Allow it to cool to room temperature, then refrigerate it until needed.
-
Take the malai (cottage cheese patties) out of the sugar syrup and place them gently in a serving bowl. Pour the chilled evaporated milk (Basundi) over the patties, allowing them to soak up the creamy goodness. Add the finely chopped Almond and Pistachios.
1 teaspoon Almond, 1 teaspoon Pistachio
-
Serve the delicious, chilled Rasmalai and enjoy this rich, flavorful treat!
Video
Nutritional Info
Nutrition Facts
Rasmalai Recipe | Ras Malai Recipe
Amount Per Serving (1 cup)
Calories 220
Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Saturated Fat 3.1g19%
Cholesterol 15mg5%
Sodium 92mg4%
Potassium 267mg8%
Carbohydrates 33g11%
Fiber 0.7g3%
Sugar 32g36%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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