Rasmalai recipe with step by step photos and short video. Rasmalai is a popular Indian milk based dessert made with full cream milk , nuts , good amount of saffron strands and cardamom . This tasty dessert is one of may favorites . So I always make this on special occasions and also when I host party at home. If you have Rasgulla ready at home then , you can prepare this very easily, refrigerate and serve.
Making this dessert is quite simple and I usually split into 2 recipes , one is making of Rasgulla and next step is making of Rabri or Basundi and then finally dipping delicious rasgulla in rabri yields Rasmalai. Sounds simple or tedious…? If you feel daunted by looking into big words , many steps and pictures , don’t worry , in fact this a easy recipe without much monitoring. I have tried to cover all possible tips to make a perfect rasmalai.
Here I have split the recipe into 2 parts , First I have made Rasgulla then I have dipped in rabri . Rasgulla recipe I have already shared along with video . So refer Rasgulla recipe to make this rasmalai. Video of rasmalai has all steps including rasgulla and rasmalai . You can check the Rasmalai Video for complete recipe.
Pro tips to make perfect Rasmalai
- Kneading of paneer to soft dough like , is very important . When it starts to release oil , you should stop at that point.
- Unlike Rasgulla , there is no need for refined flour / fine sooji /corn flour while kneading the paneer .
- To make rasmalai , cook rasgulla is pressure cooker than in open pan , As it increases well in size and can easily squeeze out syrup and flatten it between fingers. I prefer to make rasgulla balls and then flatten it. As it doesn’t flatten much and absorbs rabri well and holds the shape , when you serve.
- Always dip warm rasgulla in hot / warm rabri , so that milk syrup is well soaked. Once it completely cool down then transfer into refrigerator to chill .
Rasmalai is a easy and simple milk based dessert loved by many . I love to treat myself with this sweet whenever I crave for. Though one should think about the amount of refined sugar that gets into the dessert , treating ourselves with this kind of delicious sweet once in a while is “No Harm” .I never say “No” for this Rasmalai, as it contains good protein, fats from milk and nuts. Though eating sweets made out of refined sugars regularly is not good , occasional indulgence with moderation is always YES for me 🙂 . After all happy mind is a happy body .
Other milk based desserts recipes shared on my blog are
RECIPE CARD FOR RASMALAI
Rasmalai Recipe
Ingredients
- 15 Rasgulla - , refer notes for Rasgulla recipe
- 1 ltr Milk
- 30 Saffron Strands
- 1/4 cup Sugar
- 6 Cashews , halved
- 6 Cardamom Pods
- 8 Almonds , slivered
- 8 Pista, Chopped
- 1 tsp Dry Rose Petals , crushed or few rose water drops
Instructions
- Heat 1 litre full fat milk in a sauce pan.
- When it comes to boil , stir well and add about 30 saffron strands.
- Stir well and boil milk on low flame till it reduces to half . During the process , milk froths and comes up . Stir , scrape edges and continue to boil on low flame. It takes about 30 -35 minutes for milk to reduce , half of the volume.
- Whilst in a small mixer jar / blender , add sugar , cashews and cardamom pods and make fine powder .
- Add sugar powder into reduced milk, stir well and bring to 1 boil.
- Turn off the stove, add chopped pistachios , slivered almonds and 1 Tsp of dry crushed rose petals or few drops of rose water or kewra water. If you are using rose essence or kewra essence , then add 1 drop only.
- Stir well everything and set aside.
- While adding rasgulla into rabri milk syrup , make sure Rasgulla are warm. If rasgulla are refrigerated , heat rasgulla syrup , add rasgulla , let it become warm .
- Then squeeze in extra sugar syrup from rasgulla , press and flatten rasgulla balls between fingers and add into hot/warm rabri.
- Let rasgulla sit in rabri for about 45 to 60 minutes. Once it cools completely, transfer to a air tight container and chill in refrigerator. Rasmali stays good upto 1 week when refrigerated .
- Serve chilled rasmali.
Video
Notes
- You can prepare rasmalai from the scratch by preparing rasgulla . Rasgulla recipe is already shared.
- Soak warm rasgulla in hot / warm rabri (flavoured condensed milk) , allow it come to room temperature and then refrigerate.
Step by Step directions to make Easy Rasmalai Recipe using Rasgulla
Heat 1 litre full fat milk in a sauce pan.
When it comes to boil , stir well and add about 30 saffron strands.
Stir well and boil milk on low flame.
During the process , milk froths and comes up . Stir , scrape edges and continue to boil on low flame. It takes about 30 -35 minutes for milk to reduce , half of the volume.
Milk reduces to half.
Whilst in a small mixer jar / blender , add sugar , cashews and cardamom pods and make fine powder .
Add sugar powder into reduced milk, stir well .
Bring to 1 boil.
Turn off the stove, add chopped pistachios , slivered almonds and stir well.
Add 1 Tsp of dry crushed rose petals or few drops of rose water or kewra water. If you are using rose essence or kewra essence , then add 1 drop only. Though this step is optional , it adds lot of flavours to the dessert.
Stir well everything and set aside , rabri is ready.
While adding rasgulla into rabri milk syrup , make sure Rasgulla are warm. If rasgulla are refrigerated , heat rasgulla syrup , add rasgulla , let it become warm .
Then squeeze out extra sugar syrup from rasgulla , press and flatten rasgulla balls between fingers and add into hot/warm rabri.
Let rasgulla sit in rabri for about 45 to 60 minutes.
Once it cools completely, transfer to a air tight container and chill in refrigerator. Rasmali stays good upto 1 week when refrigerated . Serve chilled rasmali.
So yummy and tasty recipes, I can’t stop wanted to go to kitchen and start to do. Really useful, makes hubby and kids happy
ThanK U 🙂