Rasmalai

A step by step tutorial on making Rasmalai – a notorious, yet mouthwatering Indian dessert!

Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Rasmalai – a dessert that is notoriously technical and time consuming, yet loved by one and all. It is nothing but soft, curdled milk cheese cooked in sugar syrup and dunked in a deliciously sweet saffron flavored milk. What’s not to love? Well, if you see the length of the recipe, you might just say – THAT.

But I think if you try it out a couple of times & get used to it, it will seem like a breeze! After all, Croissants take all day to make and we don’t say no to them, do we? 😉 This is a sweet treat prepared on special occassions and festivals. Although it is pretty easy to just buy Rasmalai from any Indian dessert store, I truly believe the homemade version is better – since we use the best products to actually make it. Another shortcut is to buy Rasgullas from the store and dunk them in the flavored milk for a Rasmalai! 

Let’s break this down, shall we? Make sure to use the best ingredients you can lay your hands on for a delicious Rasmalai.

  1. The first thing you need is “Chenna Cheese”. A cheese obtained by curdling milk and kneading it to a soft consistency. You can make it at home or buy it in any store that sells it. Considering how EASY it is to make at home, you should do that! 😉
  2. Next, you make small balls / patties of the cheese. I prefer making patties since they are much easier to cook.
  3. Making a clear sugar syrup is a bit more difficult. Sugar when boiled, releases all its impurities in the form of a greyish froth. You don’t want that in your final mixture. So be careful in following the recipe steps and make sure you remove the impurities.
  4. If you’re cooked Rasmalai discs are too hard, chances are you used too much flour or boiled it too long. Just boil them long enough for them to hold their form.
  5. Saffron flavored milk is best served with these cheese dumplings. However, you can play with the flavors to make your own version of the Rasmalai!

How to make Rasmalai – printable recipe

Rasmalai
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16 Rasmalai Discs
Ingredients
For the Discs
  • 1 cup Chenna Cheese (Read note 1 below)
  • ½ teaspoon Cornstarch or All Purpose Flour
  • 1 teaspoons All Purpose Flour, for dusting
For the sugar syrup
  • 4-5 cups Sugar (adjust for sweetness)
  • ½ cup Whole Milk
  • 5 cups Water
For the saffron flavored milk
  • 1 liter (4-5 cups) Whole Milk
  • ¼ cup Sugar (adjust for sweetness)
  • a pinch of Saffron strands (kesar)
  • ¼ teaspoon Cardamom (elaichi) powder
Others
  • 2 teaspoon plain flour (maida)
  • ALmond or Pistachio slivers for garnish
Instructions
For the sugar syrup
  1. Add the sugar & milk to 3 cups of water in a large pot & let it come to a boil till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a greyish layer. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
  2. After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
  3. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
  4. Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
  5. Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the Chenna Discs
  1. Add the cornstarch and knead the chenna cheese to a smooth mixture.
  2. Divide the chenna into 12-16 equal portions and gently shape each portion into a flat round disc (like a patty). Take care to see that there are no cracks on the surface.
  3. Dust the back of a flat plate lightly with the flour and place the chenna discs on it.
  4. Mix 2 teaspoons of the plain flour with ½ cup of water to make a flour solution. Keep aside.
  5. Heat the sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
  6. When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
  7. When the flour solution is added, a frothy layer is formed on the surface of the syrup. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution. After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the Chenna discs.
  8. Cook for about 10-15 minutes, continuously sprinkling water to enable the froth to form.
  9. Check if the Chenna discs are cooked. This is determined by touch. If the disc springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a disc in pan of cold water. If it sinks to the bottom, it is cooked.
  10. Remove from the fire. Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water. Cool and chill for approximately 3 to 4 hours
For the saffron flavored milk
  1. Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
  2. Remove from the fire.
Final Step
  1. Remove the discs from the sugar syrup and squeeze out the excess syrup. Add the discs to the hot flavored milk. Chill for at least 2 hours.
  2. Serve garnished with slivered pistachios or almonds.
Notes
  1. This is a fool-proof, yet time consuming recipe and requires careful execution of the steps. Please take your time reading and familiarizing yourself with the recipe and follow the steps to the T. For best results, use the best ingredients.
  2. For a quicker version, if you can get your hands on ready-made Rasgulla, you can simply make the flavored milk and add the rasgulla discs to hot milk to make Rasmalai

 Rasmalai Recipe – a step by step tutorial

First thing you wanna do is add the cornsstarch / all purpose flour to the Homemade Chenna. Knead to a soft mixture.
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Divide the chenna into 12-16 equal portions and gently shape each portion into a flat round (disc). Take care to see that there are no cracks on the surface. Dust the back of a flat plate lightly with the flour and place the chenna discs on it
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Combine the sugar and milk with 3 cups of water in a large pan approximately and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup. Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Meanwhile, mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. As the sugar syrup boils, sprinkle half the flour solution in the sugar syrup and let it boil.
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile). When the flour solution is added, a frothy layer is formed on the surface of the syrup. If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

After this, keep on sprinkling water (minimum 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the chenna discs. Cook for about 15 minutes, continuously sprinkling water to enable the froth to form.
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

You will notice that the chenna discs have plumped up significantly. Check if they are cooked. This is determined by touch. If the disc springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a disc in pan of cold water. If it sinks to the bottom, it is cooked.
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Transfer the chenna discs to a bowl along with 2 ladles of sugar syrup and 1 cup of water. Cool and chill for approximately 3 to 4 hours
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Meanwhile, heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well. Let the milk reduce a bit
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup. You can either drop the discs in the milk gently in hot flavored milk. Let it rest for 1-2 hours.
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com

Serve chilled garnished with almond slivers!
Rasmalai Recipe | Homemade Rasmalai Sweet from scratch by Kavitha Ramaswamy of Foodomania.com
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1 Comment

  1. Wow Rasmalai looks absolutely tempting and inviting. Nice clicks.

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