Master The Art Of Making Rasmalai In Just 5 Steps

Rasmalai is an Indian dessert that embodies richness and delicacy in every bite. It consists of soft, spongy paneer balls, known as rasgullas, soaked in a sweetened, creamy milk infused with cardamom and sometimes saffron.

Rasmalai is a delightful Indian dessert made with soft paneer (Indian cottage cheese) balls soaked in sweetened, flavored milk. Here’s a step-by-step recipe to make Rasmalai:

1. Ingredients

For Rasgullas:

– 1 liter full-fat milk
– 2 tablespoons lemon juice or white vinegar
– 1 cup sugar
– 4 cups water

For Milk Syrup:

– 1 liter full-fat milk
– 1/2 cup sugar (adjust to taste)
– 1/2 teaspoon cardamom powder
– A few saffron strands (optional)
– Chopped nuts (almonds, pistachios) for garnish

2. Instructions

Making Rasgullas:

Step 1- Prepare Paneer

– In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil over medium heat.
– Once boiling, reduce heat and add lemon juice or vinegar gradually, stirring gently.
– The milk will curdle, separating into curds (paneer) and whey (greenish water). If it doesn’t fully curdle, add a little more lemon juice/vinegar.
– Turn off the heat once fully curdled. Drain the paneer using a cheesecloth-lined strainer. Rinse with cold water to remove any acidic taste.
– Gather the cloth and squeeze out excess water. Hang it for 30 minutes to drain excess water completely.

Step 2- Make Rasgullas

– Knead the paneer until smooth and divide into small portions. Roll each portion into smooth balls without cracks, then flatten slightly.
– In a wide pot, combine 1 cup sugar and 4 cups of water. Bring to a boil, stirring until sugar dissolves.
– Gently drop the paneer balls into the boiling sugar syrup. Cover and cook on medium heat for about 15 minutes. They will double in size.
– Turn off the heat and let them sit covered for another 10 minutes.
– Take out the rasgullas from the syrup and keep aside.

Making Milk Syrup:

Step 1- Prepare Flavored Milk

– In another wide pan, bring 1 liter of full-fat milk to a boil.
– Add sugar, cardamom powder, and saffron strands (if using). Stir well.
– Reduce heat to medium-low and simmer the milk, stirring occasionally, until it reduces to about half its original volume (takes around 30-40 minutes).
– Stir frequently to prevent sticking to the bottom of the pan.

Assembling Rasmalai:

Step 1- Soak Rasgullas

– Gently press each rasgulla between your palms to remove excess sugar syrup.
– Transfer them to the reduced milk syrup.
– Let them soak in the milk syrup for at least 2 hours, allowing them to absorb flavors and become soft.

Step 2- Serve

– Garnish with chopped nuts (almonds, pistachios).
– Serve chilled or at room temperature.

Enjoy your homemade Rasmalai!