Rasmalai Recipe is a melt-in-your-mouth Bengali delicacy made with soft paneer balls (rasgulla) soaked in sweetened, thickened milk (rabdi) flavored with cardamom and saffron. This rich, creamy dessert is perfect for special occasions or celebrations. In this guide, I’ll take you through an easy step-by-step recipe to make delicious rasmalai at home—whether from scratch or using store-bought rasgullas.
What is Rasmalai Recipe?
Rasmalai, sometimes spelled ras malai or rossomalai, is a popular Indian sweet loved for its luxurious texture and flavor. “Ras” means juice, and “malai” means cream—together, they create a dessert that’s both juicy and creamy. The dish is essentially made by soaking flattened rasgullas (soft paneer or chenna balls) in a thick, sweet milk syrup infused with saffron and cardamom.
This dessert combines two classics—rasgulla and rabdi—to create a truly indulgent treat. Traditionally served chilled, rasmalai is garnished with chopped nuts and saffron threads for an added touch of elegance.
Modern versions of rasmalai include creative variations like rasmalai cheesecake, rasmalai ice cream, and even rasmalai cakes, which combine traditional flavors with contemporary desserts. Rasmalai Recipe
Ingredients: Rasmalai Recipe
- 12 to 15 Rasgullas (homemade or store-bought)
- 1 liter whole milk (full-fat)
- 4 to 5 tablespoons sugar (adjust to taste)
- 10 to 12 almonds (unsalted, blanched)
- 10 to 12 pistachios (unsalted, blanched)
- ½ cup water (for blanching nuts)
- ½ teaspoon cardamom powder
- 1 to 2 teaspoons rose water or kewra water
- 8 to 10 saffron strands (plus a few for garnish)
Step-by-Step Guide to Make Rasmalai Recipe
1. Blanch the Nuts
- Boil ½ cup water and soak the almonds and pistachios for 30 to 40 minutes.
- Peel and slice the nuts thinly. Set aside for garnishing.
2. Prepare the Rabdi (Sweetened Milk Base)
- Heat 1 liter of whole milk in a heavy-bottomed pan. Bring it to a boil.
- Take 2 tablespoons of the hot milk in a small bowl and soak 8 to 10 saffron strands. Set aside.
- Lower the heat and simmer the milk, stirring occasionally. As the cream forms, push it to the sides of the pan.
- Continue this process for about 20 to 25 minutes, reducing the milk by half.
- Add sugar, cardamom powder, sliced nuts (reserve some for garnish), and the saffron-infused milk. Stir well and let it simmer for another 2 to 3 minutes.
3. Prepare the Rasgullas
- If using store-bought rasgullas, remove them from the sugar syrup and gently press to release excess syrup without breaking them.
- Flatten them slightly to give them a classic rasmalai shape.
4. Combine Rasgullas with Rabdi
- Add the prepared rasgullas to the simmering rabdi and let them soak for 2 to 3 minutes on low heat. This helps the rasgullas absorb the flavor.
- Turn off the heat and add rose water or kewra water for a fragrant finish.
5. Chill and Serve
- Let the rasmalai cool to room temperature before refrigerating it for a few hours.
- Serve chilled, garnished with reserved nuts and saffron threads.
Expert Tips for the Best Rasmalai Recipe
- Use Full-Fat Milk: Full-fat milk is essential for a creamy, rich rabdi. Skimmed or low-fat milk won’t give the same results.
- Homemade Rasgullas: If making rasgullas at home, flatten the chenna balls slightly to get the classic rasmalai shape.
- Don’t Overcook Rasgullas: Simmer the rasgullas gently in the rabdi to avoid them breaking apart.
- Nuts and Flavorings: Blanch the nuts for a better texture and always use fresh saffron for vibrant color and aroma. Rose water or kewra water adds a traditional touch, but you can skip it if unavailable.
Serving Suggestions
- Rasmalai is best served chilled as a dessert after meals.
- Garnish with sliced almonds, pistachios, and saffron strands for an appealing presentation.
FAQs about Rasmalai Recipe
1. Can I use store-bought rasgullas for rasmalai?
Yes, store-bought rasgullas work perfectly fine. Just squeeze out the sugar syrup gently before adding them to the rabdi.
2. Can I make rasmalai without saffron?
Absolutely! Saffron adds a rich aroma and color, but you can skip it or use turmeric for a natural yellow hue.
3. How long can rasmalai be stored?
Rasmalai can be stored in an airtight container in the refrigerator for 2 to 3 days. Serve chilled for the best flavor.
4. Can I make rabdi in advance?
Yes, you can prepare rabdi a day ahead and store it in the refrigerator. Add the rasgullas to the chilled rabdi before serving.
Conclusion
Rasmalai Recipe is a quintessential Indian dessert that combines soft, spongy rasgullas with rich, sweetened milk for an indulgent treat. Whether you’re serving it for a festival, celebration, or simply as a special dessert, this creamy delicacy is sure to impress. With simple ingredients and easy steps, you can recreate this beloved sweet in your own kitchen. Enjoy the melt-in-your-mouth goodness of homemade rasmalai!