This Easy Rasmalai Recipe is popular Indian dessert originated from Bengal. It is Bengali delicacy that is very popular among the Indian Sweet Lovers. This is one of the popular sweet dishes of India, so it is easily available in the market, whether you go for the ones from a sweet shop or the packaged variety found in supermarkets. However, the best bet is to make it at home.
Rasmalai is our family all time fav dessert, I have made before Kesar Pista Rasmalai, it has strong saffron and pistachios flavor and looks saffron yellow, but my girls always want simple one without strong flavor and color. Me and my husband love both, so most of time I make this simple white one as per girls demand, you all know the kids once they decide it is not good whatever you do they don’t gonna like it, so if your kids like it it means you won, understand the mom’s feeling ?
Rasmalai is one of the most demanded sweet dishes during the festive season but even on a regular day, rasmalai is the perfect sweet dish to complete the meal. This subtly sweet dessert is always served chilled, and it gets an extra flavor boost from a sprinkling of ground cardamom and saffron. Depending on the recipe, rasmalai is topped with sliced almonds and pistachios, or an assortment of dried fruit.
Rasmalai is believed to have originated in Bengal. The K.C. Das Grandsons confectioners claim that it was invented by K.C. Das, but this claim is said to be “impossible to verify”. The name rasmalai is the Hindi cognate which comes from two Bengali words: ras, meaning “juice”, and malai, meaning “cream”. The latter is said to have entered the Bengali language through the Persian word “balai”, meaning cream of milk.(source Wikipedia)
Ingredients:
• 12 cups/3 Litrs Whole Milk (Divided)
• ½ Lemon Juice
• 4-5 cups Water
• 1 cup Sugar + Extra for Milk Sauce (¼ cup or As Per Taste)
• ¼ tsp Cardamom Powder
• Few Saffron Strings for Garnishing
• Sliced Pistachios and Almonds for Garnishing
• 1 tsp Rose Water/Kewra Water (optional)
Method:
1. Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to the half quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally.)
2. Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring. When the milk start curdles (paneer), switch off the flame and strain the paneer in a cheese cloth.
3. Pour a cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.
4. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.
5. Divide the paneer into small-small portions a little smaller than the size of a lemon. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
6. In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and then add the flattened paneer disk into it. Cover the lid and cook for 7-8 mins, then switch off the flame.
7. Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.
8. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar as per taste, cardamom powder, rose water, and cook it again for 3-4 mins. Switch off the flame and keep milk aside.
9. Once the paneer disks are cool enough to handle with your hands, gently squeeze out the sugar syrup from the disk and place into the serving dish.
10. Pour the prepared reduced milk over the paneer or you can just dunk it into the prepared milk sauce and chill it in the refrigerator.
11. Easy Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and saffron strings and serve it.
Tips:
• You can pressure cook the paneer disks to make more spongy and easy to cook.
• Adding dry fruits/nuts and sugar as per taste buds, you can increase or decrease it.
• You can store Rasmalai in a jar or container (with lid) into the fridge up to the week.
- 12 cups/3 Litrs Whole Milk (Divided)
- ½ Lemon Juice
- 4-5 cups Water
- 1 cup Sugar + Extra for Milk Sauce (¼ cup or As Per Taste)
- ¼ tsp Cardamom Powder
- Few Saffron Strings for Garnishing
- Sliced Pistachios and Almonds for Garnishing
- 1 tsp Rose Water/Kewra Water (optional)
- Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to the half quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally.)
- Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring. When the milk start curdles (paneer), switch off the flame and strain the paneer in a cheese cloth.
- Pour a cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.
- Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.
- Divide the paneer into small-small portions a little smaller than the size of a lemon. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
- In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and then add the flattened paneer disk into it. Cover the lid and cook for 7-8 mins, then switch off the flame.
- Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.
- Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar as per taste, cardamom powder, rose water, and cook it again for 3-4 mins. Switch off the flame and keep milk aside.
- Once the paneer disks are cool enough to handle with your hands, gently squeeze out the sugar syrup from the disk and place into the serving dish.
- Pour the prepared reduced milk over the paneer or you can just dunk it into the prepared milk sauce and chill it in the refrigerator.
- Easy Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and saffron strings and serve it.
• Adding dry fruits/nuts and sugar as per taste buds, you can increase or decrease it.
• You can store Rasmalai in a jar or container (with lid) into the fridge up to the week
2 Responses to “Easy Rasmalai Recipe”
Do you have an idea how many pieces of ras malai it yields?
Thank you so much!
10-15 it depends on size 🙂