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–+ servings

Rasmalai Recipe Card

North Indian Kitchen
Rasmalai is a popular Bengali sweet of Indian cottage cheese(chenna or paneer) balls or discs soaked in thickened, sweetened milk that hasbeen scented with cardamom and saffron. A creamy, melt in your mouth Indian dessertsweet.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 4
Calories 251 kcal

Equipments

1 Microwave
1 Pan

Ingredients

Masala Milk

  • 1 cup Sugar
  • ¼ cup Pistachio
  • ¼ cup Almond
  • A pinch of Elaichi powder
  • 10-12 strands Saffron
  • 1 liter Milk

Other Ingredients

  • ¼ cup Water
  • 2 tablespoon Vinegar
  • Ice cubes as required
  • 1 teaspoon Cornstarch

For Sugar Syrup

  • 1 cup Sugar
  • 4 cup Water

Instructions
 

  • Take a big size microwave safe bowl, add sugar, almonds (chopped), pistachios,  cardamom powder and saffron. Add milk to the ingredients. Mix the ingredients and milk well.
    2. Now place the bowl in microwave and at high power 15 minutes.
    3. Your masala milk for rasmalai is ready. Cool down to room temperature.
    By the time you can make chena.
    4. Set a heavy base wok on medium heat, add the milk and stir in intervals, bring to a boil.
    5. In a separate bowl, add vinegar & water, mix well and this mixture gradually to the milk. As the milk curdles, add ice cubes to stop the further cooking.
    6. Use a sieve and place a muslin cloth on it, pass the milk solids (chena) through it and you can reserve the whey, rinse the chena with fresh water to remove the sourness.
    7. Squeeze the muslin cloth well to remove the excess moisture. You can quickly open the cloth and mix to squeeze it again to remove the excess moisture. Make sure the chena has to be slightly moist.
    8. Transfer the squeezed chena over a big size thali, Start to cream the chena by doing it with the the heels of your palms.
    9. As soon as the chena start to leave the thal, collect the chena with light hands. At this stage you can add cornstarch for binding. Mix it well.
    10. Once it becomes like a soft dough, the chena is ready to be shaped, cover it with a muslin cloth and make the syrup.
    11. For making the sugar syrup, take a big size microwave safe bowl, add the water and sugar, stir well to dissolve the sugar granules, cook it in microwave on high power for 12 minutes or until the chaashni starts to boil.
    By the time syrup is cooking you can shape the rasmalai tikkis.
    12. To shape the tikkis , start the shape them in mini size tikkis, by shaping them between your palms, while applying little pressure and doing in a circular motion.
    13. Cover the chena tikki with a the moist cloth .
    14. As soon the chaashni boils, immediately drop in the shaped tikkis and cover it with a cling wrap and prick with a toothpick to make holes, cook it with a cling wrap and prick with a toothpick to make holes.
    15. Cook the chena in boiling syrup in microwave for 12 minutes on high power.
    16. After cooking, remove the bowl and kept it covered, let the chena rest in the syrup for 10-12 minutes, allow it to cool down.
    17. Once the temperature drops down, squeeze the soft chena gently to remove excess syrup and immediately drop in the prepared rasmalai milk, make sure the milk is at room temperature.
    Your Rasmalai is ready

Video

Notes

  • If using tinned or store-brought rasgulla, then make sure they are fresh and in their shelf period.
  • For making the thickened milk or rabdi, use whole milk. You can also use homogenized and pasteurized milk.
  • Refrigerate rasmalai in a covered container. It keeps well for 2 to 3 days in the fridge. So you can make ahead this dessert a few days before serving.You can also make the rasgulla first and refrigerate them for a couple of days.
  • For the nuts, you can add almonds, cashews, pine nuts and pistachios.
  • For the flavorings you can skip any one or try to have your own combinations from – green cardamom powder, saffron, rose water or kewra water.
  • The recipe can be scaled up for a larger serving.
 
Nutrition Facts
Rasmalai Recipe Card
Amount per Serving
Calories
251
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
22
mg
7
%
Sodium
 
72
mg
3
%
Potassium
 
400
mg
11
%
Sugar
 
25
g
28
%
Fiber
 
2
g
8
%
Vitamin A
 
298
IU
6
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.4
mg
24
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
0.1
mg
5
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
1
mg
1
%
Vitamin D
 
2
µg
13
%
Vitamin E
 
3
mg
20
%
Vitamin K
 
1
µg
1
%
Calcium
 
270
mg
27
%
Vitamin B9 (Folate)
 
5
µg
1
%
Iron
 
1
mg
6
%
Magnesium
 
61
mg
15
%
Phosphorus
 
247
mg
25
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Rasmalai
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