Rasmalai is a delicious dessert that originates from the eastern part of India . It consists of soft and spongy cheese patties dipped in concentrated , cardamom flavored and saffron infused milk syrup. This dessert is usually a favorite of many people and very popular at parties, gatherings and occasions. It is also one of our favorite desserts at home. Although, it may seem like a tricky dish to make, the process is quite easy .The joys of making and serving this delicious goodness is really profound.
If you are unsure of which type of milk to use, as there are full cream, light cream, half and half and so on .I found the following information ;Whole milk contains 3.25%, Half-and-half contains 12 % fat, Light cream contains 20 % fat, Whipping cream contains 35 % fat, Heavy cream contains 38% fat. Using higher content of fat is recommended and usually used in desserts where you need to whip and get stiff peaks. I used plain whole milk for making both the patties and the milk syrup. It turned out really good. The trick to get soft and spongy patties is to follow the steps exactly as described in the recipe description. If followed to the T, you can be assured that the patties will turn out very soft that just melts in your mouth . Hope you enjoy making and having it 🙂
RasMalai
Ingredients
For cheese patties (chena or paneer)
- 5 cups whole milk
- 2 tbsp lemon juice (2 big lemons)
- ½ tsp cornflour
For milk syrup
- 5 cups whole milk
- ½ cup sugar
- 20 pistachios cut into small pieces
- 7 almonds cut into small pieces
- 7 cashew cut into small pieces
- 4 green cardamom powdered
- 30 saffron strands dipped in 2 tbsp warm milk
For sugar syrup
- ½ cup sugar
- 4 cups water
Instructions
To make sugar syrup
- Boil water and sugar in a wide vessel . This will be used to cook the cheese patties made in the next step.
Make cheese patties (chena /paneer)
- Boil milk and take off heat. Let it cool for 3 minutes.
- Add 2 tbsp water to the lemon juice.
- Add the lemon juice to the milk in 3 additions stirring gently with every addition.
- Once the milk curdles , pour into a cheese cloth placed on a strainer and bowl.
- Wash it with cold water to get rid of any taste of lemon.
- As the cheese cools, knead it gently with your fingers, using both hands for about 5 minutes till it is soft. The kneading is very important to get soft patties.
- Next add the corn flour and knead again for 4 minutes .It may get a little sticky at this point.
- Make about 10 balls and flatten lightly . Add them to boiling sugar syrup one by one , so that the temperature of the boiling syrup does not come down.Adding all at once will bring the temperature down.
- Cook them closed on high flame for 15 minutes. They will expand to a bigger size. Do check from time to time .
- Switch off heat when done and let it stand for about 30 minutes. Drain them one by one , squeezing the syrup out and add them to the milk syrup that is boiled and cooled.
To make milk syrup
- Add saffron to 2 tbsp of warm milk and keep aside.
- Boil milk and reduce it to half.
- Add nuts and cardamom powder .
- Add the milk infused with saffron to it .
- Once the milk is reduced and thickened, add sugar and let it completely dissolve.Cool it for about 30 minutes.
To assemble the dessert
- In a serving dish, pour the milk syrup .
- Drain the cheese patties from the sugar syrup and add them to the milk syrup.
- Garnish with chopped nuts.
Notes
What a fascinating recipe, I would love to try that one! Love the plate too!
I'm sure you would love this amazing dish Diane .Happy to hear you love the plate, it is from one of my trips back home 🙂 Thank you so much for the support and stopping by!
My husband's all-time favorite dessert. Thank you for the recipe. <3
Oh! That's wonderful Jyoti. It is my pleasure to share this recipe. Thank you so much for stopping by!
You are becoming my favorite "food" blogger! This recipe is just AWESOME! (Saving it up) ❤
Thank you so much dear for such a wonderful comment , so kind of you! The admiration is mutual , I love all the variety of your posts and never miss catching up on them.I'm sure you will love this no-fail recipe for sure:).
My wife's favourite dessert, naturally that makes it mine too...!! 😀
That's wonderful Raj , I think this dish is most peoples favorite indeed . Hope you will try making it some time !Thank you for stopping by.
I am a die-hard fan of rasmalai Nisha and yours look so inviting and yum!
It was indeed delicious Neha and happy to hear you are a rasmalai fan as well! Thank you for stopping by .
Thanks for the recipe! I love discovering local delicacies whenever I travel. I hope I'll get to try this in India someday!
You are very welcome Lynn. I'm sure most Indian restaurants in New York and most places in the US also carry it in their dessert menu.So hope you can try it here as well. But yes great idea to try it out when you visit India .Thank you so much for stopping by!
Wow ! You have nailed it perfectly, rasmalai looks so soft, spongy & delicious. Thanks for sharing the wonderful recipe.
Thank you so much Megala appreciate your comments! It is my pleasure to share .
Wow one of my favourite dessert.😋😋😋😋
Wonderful to know that it is your favorite as well Libarah, Thank you so much for the comments and stopping by!
You're always welcome dear
Oh wow! The rasmalai looks perfect Nisha 👌 Thanks for sharing !
Thank you so much for the lovely comment Smitha, appreciate it!
One of my most fav dessert Nisha....I can have this any time of the day😊 but i haven't tried at home, I willlll definitely try sometime ! Btw rasmalai looks damn tempting 👌
So happy to hear that Jyo ! it's my favorite as well ..do definitely try it out , it will be a piece of cake for you 🙂 Thank you so much for the comments and constant support!
I've never had this dessert! It's nice to learn about it here 🙂
Thank you so much Christy, it really tastes awesome hope you get to try it some time!
Rasmalai is looking so good ,soft and perfect spongy Nisha!
Thank you so much Deeksha! It was indeed very yum .