Rasmalai is a classic rich dessert, consists of the delicate flattened cheese balls cooked in a sugar syrup and dipped in flavoured thickened milk (rabri).
Diwali festivities calls for home decor, shopping and lots of sweets. Today, I have an easy and delicious dessert to share with you which can be prepared in an hour. So, lighten up your homes with diyas and flowers and make one of the delicious festive dessert recipe - Rasmalai.
Rasmalai is both creamy and comforting, exactly what i’m craving now. It has a nutty flavour and have a beautiful colour. Rasmalai is soft, smooth and spongy and melt in mouth completely. My kitchen smells like a heavenly bliss when i made this and i’m already looking forward to making it again.
Rasmalai is an easy homemade recipe. It's bit time-consuming since they are so many parts but if you make strain paneer (chenna) and flavored thickened milk (rabri) together, you'll be able to pace yourself.
Choose your Rasmalai ingredients to make this delicious recipe. Ingredients like milk, cornflour, lime-juice, sugar, and nuts are needed to make this yummilicious dessert. You need to prepare strain paneer (chenna) and sugar syrup and dip rasmalai balls in the sugar syrup. After squeezing the balls you need to make the flavored thickened milk (rabri) and add the balls into it and serve it with saffron strands and crushed cardamoms on top of it. This dessert takes about 6 hours to freeze or preferably overnight.
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Enjoy and have a wonderful diwali!🎉🎈
Rasmalai Recipe : How To Make Rasmalai Recipe (Diwali Dessert Recipe)
Serves : 6 People
Refrigeration time : 5-6 hours
Cooking time : 1 hour
Author: The Food Root
Rasmalai Calories : 188 (1 piece)
For strain paneer/cheese (chenna)
4 cups cow’s milk
2 tablespoon lime juice or vinegar
2 tablespoon cornflour
1/2 cup water
For Sugar Syrup
4 cups water
1 cup sugar
For the Rabri (Flavored Thickened Milk)
4 cups milk
1/4 cup sugar
few strands of saffron
5-6 crushed pistachios
5-6 crushed cardamoms
For strain paneer/cheese (chenna)
1. Pour 4 cups of cow’s milk in a saucepan and bring it to boil over medium heat. Switch off the flame and add 1/2 cup of water, so that the milk cool down to the room temperature.
2. After 5 minutes, add lime juice and stir the milk slowly till it’s completely curdled. Using a strainer get rid of excess water and collect the paneer/cheese (chenna) in the muslin cloth. Keep it aside for 20 minutes.
3. Start kneading the strain paneer/cheese (chenna) to get a smooth dough for 8-10 minutes or until it starts leaving oil.
4. Add cornflour in the chenna so that it soak extra moisture and let it rest for 10 more minutes.
5. Gently flatten the chenna to get 10-12 smooth balls and keep it aside.
1. For the sugar syrup, combine 4 cups of water and 1 cup of sugar, in a pan, and let it to boil until the sugar dissolves, about 4 minutes.
2. Dip the rasmalai balls into the prepared syrup and and let it boil for 12-15 minutes and turn off the flame and you will see that balls have got spongy, fluffy and double in size. Now, let it cool down to room temperature for some time.
3. Squeeze the dumpling balls to remove extra sugar syrup and transfer it into the flavoured thickened milk (rabri).
Rabri (Flavoured Thickened Milk)
1. Heat 4 cups of milk in another pan and bring it to boil. Once it comes to boil, lower down.
2. After, 15 minutes when the milk slowly starts to thicken, add 1/4 cup of sugar, soaked saffron, crushed pistachios and cardamoms, and, continue stirring over medium heat. Turn off the flame and let it cool down.
3. After 10 minutes, transfer the balls into the flavoured thickened milk (rabri) and freeze well or refrigerate for 5-6 hours.
4. Pour them into serving bowls and top it up with saffron strands and crushed cardamoms.
1. Keep extra lime ready with you, in case the milk doesn't curdle.
2. You can curdle the milk with both lemon and vinegar.
3. If possible, use cow’s milk to make rasmalai balls as it will softer their texture.