Rasmalai is a beloved dessert from the Indian subcontinent, known for its soft, spongy cheese patties soaked in a creamy, aromatic milk syrup. The name comes from “Ras” (juice) and “Malai” (cream), perfectly describing its luscious texture and rich flavor. This dish is often served during weddings, festivals, and special family celebrations. Its delicate sweetness, fragrant saffron, and cardamom aroma make it a timeless treat that melts in the mouth.
Preparation Time
45–50 minutes (plus cooling time)
Serving Size
Serves 6–8
Ingredients
For the Rasgulla (cheese patties)
-
1 liter full-fat milk
-
2–3 tablespoons lemon juice or vinegar (mixed with 2 tbsp water)
-
1 cup sugar
-
4 cups water
-
2–3 crushed cardamom pods
For the Ras (flavored milk syrup)
-
1 liter full-fat milk
-
½ cup sugar (adjust to taste)
-
4–5 cardamom pods, crushed
-
8–10 saffron strands (optional but traditional)
-
2 tablespoons chopped pistachios
-
2 tablespoons chopped almonds
Detailed Recipe
Step 1: Make the Chhena (fresh cheese)
In a heavy-bottomed pot, bring 1 liter of milk to a gentle boil. Lower the heat and slowly add the diluted lemon juice or vinegar, stirring until the milk curdles and whey separates. Turn off the heat and strain through a muslin cloth. Rinse the chhena under cold water to remove the sourness. Squeeze gently to remove excess water, then hang for 30 minutes to drain completely.
Step 2: Shape the Rasgulla
Knead the drained chhena with your palm for 8–10 minutes until smooth and soft. Divide into small equal portions and roll into smooth balls, then flatten slightly to form discs.
Step 3: Cook the Rasgulla
In a wide pot, combine sugar, water, and cardamom pods. Bring to a boil, then gently drop in the discs. Cover and cook for 12–15 minutes on medium heat, turning occasionally, until the rasgullas expand and become spongy. Remove from syrup and set aside.
Step 4: Prepare the Ras (milk syrup)
In another heavy-bottomed pot, boil 1 liter of milk. Reduce the heat and simmer, stirring frequently, until it thickens slightly (about 15 minutes). Add sugar, cardamom, saffron, pistachios, and almonds. Stir until well combined.
Step 5: Assemble the Rasmalai
Gently squeeze the cooked rasgullas to remove excess syrup, then place them into the warm thickened milk. Let them soak for at least 30 minutes so they absorb the flavors.
Step 6: Serve
Serve chilled or at room temperature, garnished with extra pistachios and saffron strands for a beautiful finish.
