Rasmalai Recipe | Rasmalai Sweet
User Reviews
5
Rasmalai Recipe | Rasmalai Sweet
Description
Rasmalai Recipe | Rasmalai Sweet begins with either homemade or store-bought rasgullas—light, spongy cheese balls. The milk is slowly boiled and simmered until reduced by half, during which clotted cream (malai) forms and is collected on the sides. Crushed saffron strands are added to warm milk to infuse color and aroma. The milk is flavored further with green cardamom powder and rose or kewra water, giving the dish its signature fragrance.
Almonds and pistachios are blanched in hot water, peeled, and finely sliced to include in the milk and as garnish, contributing a slight crunch against the soft rasgullas. The rasgullas soak in this thickened, sweet, and spiced milk, absorbing flavors and moisture.
This dessert is served chilled and can be prepared ahead of time, improving flavor integration. It fits well as a special festive treat or at the end of a meal. The balance between the creamy milk and porous cheese balls creates a gentle texture and luxurious mouthfeel.
Storage notes indicate rasmalai can be refrigerated in a covered container for 2 to 3 days. Flavorings can be adjusted according to preference, and the recipe can be scaled up for larger gatherings.
Ingredients
- 12 to 15 Rasgulla - homemade or store brought ones
- 1 litre milk whole
- 4 to 5 tablespoons sugar or add as required
- 10 to 12 almonds unsalted - blanched
- 10 to 12 pistachio unsalted - blanched
- ½ cup water for blanching the almonds and pistachios
- ½ teaspoon green cardamom powder
- 1 to 2 teaspoons rose water or kewra water (pandanus water)
- 8 to 10 saffron strands
- saffron for garnish, few strands
Instructions
Preparation
- To make rasmalai you will need 12 to 15 rasgulla. Either you can buy them from stores or make them at home.
- Boil ½ cup water. Then add almonds and pistachios. Cover and keep aside for 30 to 40 minutes.
- Later peel the almonds, pistachios and slice them finely. Set aside.
Thickening milk to make rabdi
- When the almonds are blanching, take milk in a thick bottomed pan or kadai.
- Bring the milk to a boil on medium heat stirring at intervals.
- Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
- Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
- Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
- Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
- Add sugar and stir well so that the sugar dissolves.
- Then add cardamom powder.
- Add the blanched and sliced almonds and pistachios. Reserve a few almonds and pistachios for garnishing.
- Also add the saffron infused milk.
- Stir again. Keep simmering the reduced milk at a low heat.
Making rasmalai
- Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it.
- You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
- Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
- Switch off the heat and then add rose water or kewra water (pandanus water).
- Stir gently. Cover and let the rasmalai come to room temperature. Then chill in a covered container or bowl.
- Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
- You can also serve rasmalai warm or at room temperature.
Notes
- Use fresh rasgullas, whether homemade or store-bought, ensuring they are within the shelf life for best texture.
- Whole milk is essential for making the thickened milk (rabdi); pasteurized and homogenized milk is suitable.
- Rasmalai stores well in the refrigerator for 2 to 3 days when kept in a covered container.
- Rasgullas can be made ahead and refrigerated for a couple of days before assembling the dessert.
- Nuts such as almonds, pistachios, cashews, or pine nuts can be used and adjusted according to preference.
- Flavorings like green cardamom powder, saffron, rose water, or kewra water can be combined or individually omitted based on taste.
- The recipe is scalable for making larger quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 10mg | 0% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 5IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 169mg | 17% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 7mg | 2% |
| Phosphorus | 17mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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