Rasmalai is my favorite Indian sweet. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Moving to United States, I don’t get to eat it too often. Other day I was craving for Rasmalai and missing India…Lol..!! So thought to make it at home. It turned out to be yummy and delicious.
Rasmalai is an Indian delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as “Ras”. It is a gluten free dessert, so those who can’t have gluten can enjoy it too.
Rasmalai is prepared in two parts : the Rasmalai balls and thickened and flavored milk.
So, I will be sharing with you all the recipes of both the balls and for the thickened and flavored milk.
For Rasmalai Balls
- 1 litre whole milk
- 4 tablespoons lemon juice
- 1 teaspoon cornflour
- 4 cups water
- 1 cup sugar
- 500 ml whole milk
- 5-6 cardamom pods, peeled and crushed
- saffron 8-10 strands
- 3-4 tablespoons sugar
- finely chopped pistachios
Instructions for Rasmalai Balls:
- Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and let it cool for 5-10minutes.
- Add lemon juice slowly till milk curdles.
- Using a strainer drain the water and collect the chena.
- Rinse it under tap water so that there is no trace of lemon juice in it.
- Leave it in the strainer for 10-15 minutes and then take out the chena in your hand and squeeze out remaining water slowly.
- Add cornflour and start mashing the chena till its smooth in texture.
- Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it is smooth, make small balls out of it.
- Heat 4 cups of water and add 1 cup of sugar in a wide pan and wait till it comes to a full boil.
- Drop the balls one by one in boiling sugar syrup and cook for 15-18 minutes. The balls will be double in size by then.
Instructions for Thickened and flavored milk:
- In a heavy bottom pan, boil 500 ml milk.
- Soak the strands of saffron a tablespoon of warm milk and set aside.
- Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals.
- After 10 minutes add sugar and mix well.
- After 20-25 minutes the milk will thicken to the desired consistency.
- Now add saffron mixture, cardamom powder and chopped pistachios and mix it well.
- Switch off the the flame after 5 minutes.
- Take out the cooled Rasmalai balls from the sugar syrup , squeeze and flatten with your hands.
- Transfer the balls to thickened and flavored milk.
- Chill in the refrigerator overnight or for 5-6 hours . Garnish with chopped pistachios and few saffron strands before serving.
- Enjoy Rasmalai with your loved ones…:-)