Rasmalai is a quintessential Indian dessert originating from the eastern regions of India, particularly West Bengal and Odisha. The word Rasmalai is derived from ‘ras’, meaning ‘juice,’ and ‘malai’, meaning ‘cream.’ Soft, spongy discs of paneer (Indian cottage cheese) soaked in a rich, saffron-infused milk syrup delicately flavored with cardamom and garnished with slivers of pistachios and almonds, Rasmalai, is a melt-in-the-mouth experience. It is commonly served chilled, making it an ideal make ahead dessert for festive occasions, weddings, or simply as a decadent treat to savor after a meal. The delicate textures and balanced flavors capture the very essence of Indian culinary artistry, making it a timeless favorite in most Indian households @sarchakra
PREP TIME: 30 mins plus overnight chilling
COOK TIME: 45 mins
YIELDS: Makes 15
Ingredients
For the Chenna
- Whole milk 1 gallon
- White vinegar ¾ cup
- Semolina 6 tsp
For the Syrup
- Sugar 4 cups
- Water 10 cups
For the Ras
- Evaporated milk 1 can
- Heavy cream 1 cup
- Sugar ½ cup
- Green cardamom pods 1 tsp, crushed
- Saffron treads a few
- Rose water 2 tsp
For Garnish
- Slivered almonds
- Dried rose petals
Method
For the Chenna
- Mix vinegar and water. Keep aside.
- In a large pan bring milk to a boil. Add the vinegar and water to it. Turn the heat off.
- Mix to ensure the vinegar mixture splits the milk. Drain completely on a colander lined with a muslin cloth.
- Keep the muslin cloth twisted and let any remaining water drain for at least 2-3 hours till there is no more dripping. Chenna is ready
- In a food processor add the chenna and semolina and mix till it comes together in a lump.
- Form balls from the mixture and keep aside covered.
Making the ras
- In a pan mix evaporated milk and heavy cream. Bring to a simmer.
- Add crushed green cardamom and saffron. Add sugar and rose water. Cook till the sugar melts and the mixture come to a desired consistency. Keep aside.
For the sugar syrup
- Add sugar and water. Let it come to a boil. Add the chenna balls into the syrup mixture. Cover immediately. Cook for 15 mins completely covered.
- After 15 mins reduce the flame to medium, sprinkle some ice cold water and cook uncovered for another 30 mins.
Assembly
- Bring the thickened milk mixture (ras) into a gentle simmer. Turn the heat off.
- Remove the chenna balls from the sugar syrup and place in the thickened milk mixture. Let it cool.
- Garnish Rasmalai with slivered almonds and saffron and dried rose petals.
Notes
This recipe is a labor of love so take your time with it. Also it is best to prepare the dessert the day before you need it so that the paneer balls have had a good soak in the saffron milk and absorbs the wonderful flavors.
The Ras traditionally takes a long time to make with boiling and reducing milk with sugar, saffron and cardamom. This is a shortcut method.
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