The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Rasmalai – The Royal Indian Dessert
Rasmalai (also spelled Ras Malai) is one of the most beloved sweets of the Indian subcontinent. The name comes from two words: Ras meaning “juice” and Malai meaning “cream.” It is a decadent dessert made of soft, spongy cheese dumplings (called chenna or paneer balls) soaked in a creamy, aromatic milk syrup flavored with saffron and cardamom. Originating from Bengal and Odisha, Rasmalai has made its way into festive feasts across India and beyond.I really enjoy Indian desserts like butterscotch ice cream and rasmalai. To me, both taste quite similar because they share a rich, creamy sweetness that feels very comforting. Even though their flavors are different, the smooth texture and indulgent taste make them feel alike. You can also see the tasty ice cream recipe in other website.
Why Rasmalai is Special
This dish is not just about sweetness; it’s about balance — the light, airy texture of the chenna, the richness of reduced milk, the fragrance of saffron, and the delicate crunch of nuts. Rasmalai is traditionally made fresh for special occasions like weddings, Diwali, Holi, and Eid, but you can enjoy it anytime if you have patience and a love for slow cooking.
Ingredients for Rasmalai Recipe
(Serves: 8–10 people)
For the Chenna (Paneer Balls):
1 liter full-fat cow’s milk
2 tablespoons lemon juice (or vinegar), diluted in 2 tablespoons water
4 cups water (for boiling)
1 cup sugar (for syrup)
For the Ras (Flavored Milk):
1 liter full-fat milk
½ cup sugar (adjust to taste)
¼ teaspoon cardamom powder
A pinch of saffron strands (soaked in 2 tablespoons warm milk)
10–12 almonds, blanched and sliced
8–10 pistachios, sliced
1 teaspoon rose water or kewra water (optional, for aroma)
Step-by-Step Method
Step 1: Preparing the Chenna
- Boil the milk
Pour 1 liter of full-fat cow’s milk into a heavy-bottomed pan. Heat it on medium until it comes to a rolling boil, stirring occasionally to prevent sticking. - Curdle the milk
Once the milk boils, reduce the flame to low. Add the diluted lemon juice slowly while stirring gently. Within a minute, you will see the milk solids separating from the greenish whey. - Strain and wash the chenna
Line a sieve with a clean muslin or cheesecloth. Pour the curdled milk into it. Rinse the chenna under cold running water to remove the sourness of lemon/vinegar. This step is essential for a neutral taste. - Drain and knead
Gather the cloth and squeeze out excess water, but don’t press too hard — the chenna should be moist. Transfer to a plate and knead gently for 8–10 minutes until smooth and soft. Over-kneading can make the balls dense; under-kneading can make them crack.
Step 2: Shaping and Cooking the Rasgullas
- Shape the balls
Divide the chenna into 10–12 equal parts. Roll each into a smooth ball, then flatten slightly into discs. - Prepare sugar syrup
In a wide pot, add 4 cups water and 1 cup sugar. Bring to a boil. This will be the cooking medium for the chenna discs. - Boil the discs
Drop the flattened discs into the boiling syrup, cover the pot, and let them cook on medium-high heat for 12–15 minutes. They will puff up almost double in size. - Cool in the syrup
Once cooked, let them rest in the syrup until slightly cool. This prevents them from shrinking.
Step 3: Preparing the Ras (Flavored Milk)
- Boil and reduce milk
In another heavy-bottomed pan, add 1 liter milk. Bring to a boil, then simmer on low heat, stirring often, until reduced by about one-third. This will take 20–25 minutes. - Add flavorings
Add ½ cup sugar, cardamom powder, saffron-infused milk, and sliced nuts. Let it simmer for another 5–7 minutes until the flavors blend. - Cool slightly
Remove from heat. Add rose or kewra water if using. Keep it lukewarm when adding the rasgullas — too hot milk can make them shrink.
Step 4: Assembling the Rasmalai
- Squeeze excess syrup
Take each cooked rasgulla and gently press between your palms to remove excess sugar syrup. - Soak in flavored milk
Place them in the warm milk mixture. Let them soak for at least 3–4 hours in the refrigerator before serving so they absorb the flavors fully.
Tips for Perfect Rasmalai
Milk choice: Always use fresh full-fat cow’s milk for soft chenna. Buffalo milk can make it a bit harder.
Kneading balance: Soft, smooth chenna ensures spongy rasgullas. Too much kneading = rubbery; too little = cracked.
Sugar syrup: Must be boiling vigorously before adding chenna discs, so they puff up quickly.
Slow soaking: The longer the rasgullas sit in the ras, the better the taste.
Serving temperature: Traditionally served chilled, but in winter, lukewarm Rasmalai tastes divine.
Common Mistakes to Avoid
- Using old milk – can result in a grainy chenna.
- Adding acid too quickly – curdles unevenly; always add slowly.
- Overcooking rasgullas – makes them rubbery.
- Not washing chenna – leaves a sour aftertaste.
Variations of Rasmalai
Dry Fruit Rasmalai: Add finely chopped cashews, pistachios, and almonds in the milk.
Rose Rasmalai: Infuse the milk with rose syrup for a pinkish hue and floral flavor.
Kesar Rasmalai: Add extra saffron for a deep golden color and richer aroma.
Fusion Rasmalai: Serve with chocolate drizzle or stuff the discs with a bit of mawa before boiling.
Nutritional Value (Approx. per serving)
Calories: ~250 kcal
Protein: ~8g
Fat: ~12g
Carbohydrates: ~28g
Serving Suggestions
Garnish with extra nuts and a few saffron strands before serving.
Pair with other Indian sweets during festive platters.
For a royal touch, serve in a silver bowl — as done in traditional Indian households.
Storage
Store Rasmalai in an airtight container in the refrigerator for up to 3–4 days.
Do not freeze, as the texture of the chenna changes.
Final Word
Rasmalai is not a 5-minute dessert — it demands time, patience, and gentle handling — but the result is an indulgent, melt-in-the-mouth treat worthy of a royal feast. The creamy milk infused with saffron and cardamom, the tender cheese discs, and the nutty garnish all come together in harmony. Whether it’s your first attempt or your hundredth, every batch feels like a small celebration.
