This Rasmalai Recipe features soft and spongy rasgulla swimming in a silky smooth cream perfumed with almonds, pistachios, saffron and cardamom. It’s a wonderfully rich Indian dessert. In this post, sharing step by step method to make delicious soft homemade Rasmalai the traditional way on the stovetop.
For Rasmalai balls
- 5 Cup Cow’s Milk Full Fat
- 2 – 3 Tbsp Vinegar
- 1 cup Sugar
- 5 cup Water
- 1 Tsp Kewda water or rose water
- Cold water
For sugar syrup
- 4 cups water
- 1 cup sugar
- 1 tsp rose water
For thickened milk (ras)
- 4 cups milk
- ¼ cup sugar or condensed milk
- ¼ tsp cardamom powder
- pinch saffron
- 10 pistachios sliced
- 10 almonds sliced
For Rasmalai balls
- In a thick bottom vessel, bring the milk to a boil stirring in between to avoid it sticking to the pan.
- Lower the heat, add vinegar 1 tbsp at a time and mix until you see all the milk has curdled (you see a clean greenish liquid, whey remaining). I used 2 tbsp vinegar.
- line a muslin cloth to a strainer. Filter the whey out collecting the curdled milk in the muslin cloth.
- Run some cold water over it and rinse for a couple of times to get rid of the sour taste from the vinegar/lemon juice.
- Now gather the ends of cloth together and squeeze the liquid out as much as possible and hang it for 20-30 mins to drain the liquid further.
- It should not be completely dry but not too wet either.
- transfer the block of paneer to a plate or bowl.
- Crumble and knead with your palms for about 5-7 mins until it forms a smooth dough. Do not over-knead.
- Alternately you can also knead it in a food processor, pulse for a minute or less. It will turn from crumby grainy to smooth and lump up on one side. Remove on to a clean plate.
- The paneer is ready when it is smooth and soft and does not stick to your hand.
- Divide into 10 portions, roll into a ball apply some pressure to knead into a smooth ball, and flatten them slightly to shape.
Soaking in sugar syrup
- In another pan get the water and sugar mixture to a rolling boil.
- Add these chenna balls gently in it and close the lid. Add only as much the pan can hold since the balls will expand. Do it in batches if required.
- Let these boil 5 mins on high and 10 mins on medium heat and you will see they absorb the liquid and expand in size (almost double).
- Turn off the heat , add rose water and allow them to rest in the syrup for 1 hour.
For making thickened milk (ras)
- In a thick bottom nonstick vessel, get milk to a boil stirring in between to avoid sticking to the pan.
- Take 2 tablespoons of boiled milk and add it to another bowl with saffron threads, mix well and allow the saffron to soak.
- Lower the heat and simmer milk, stirring intermittently
- repeat this process until the milk has reduced and thickened (almost half).
- Add saffron mixed in warm milk along with sugar cardamom powder and nuts and simmer for another 5 mins. Turn the heat off at this point.
- Squeeze the balls gently between your palms Add them to this warm thickened milk and allow the balls to soak up.
- Cool completely, garnished with more nuts and dry rose petals, and keep refrigerated until ready to serve.
- Delicious, soft melt in mouth Rasmalai is ready!!