How to make Rasmalai recipe (rasmalai kaise banaye)

Rasmalai recipe is a popular sweet dish from the Indian subcontinent. It’s made of succulent cheese balls cooked in a creamy and sweet milk sauce. This delicious dessert is easy to make and can be enjoyed any time of the year. With this simple step-by-step rasmalai recipe, you can enjoy this delicious treat at home and impress your family and friends with its delectable flavor! A traditional Indian sweet is a rasgullah. Rasmalai is a variation of the rasgullah, which is made from cheese instead of condensed milk.

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Rasmalai recipe ingredients

• 1 liter of whole milk
• 2 tablespoons of lemon juice
• 2 cups of water
• 1/4 teaspoon of baking powder
• 1 cup of sugar
• 4 cups of water
• 4-5 cardamom pods, crushed
• Few saffron strands

ingredients for rabri

• 1 liter of whole milk
• 1/2 cup of sugar
• 4-5 cardamom pods, crushed
• Few saffron strands

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Rasmalai kaise banaye (method)

1. For the Rasmalai balls, bring the milk to a boil in a heavy bottomed pan. Once it comes to a boil, add lemon juice and stir until the milk curdles.
2. Turn off the heat and let it rest for 5 minutes. Strain the mixture through a muslin cloth and rinse with cold water to remove the lemony taste.
3. Hang the cloth for 30 minutes to drain all the water. Transfer the chenna to a plate and knead it well until it is smooth and free from lumps.
4. Add the baking powder and knead the chenna for a few more minutes until it becomes smooth.
5. Divide the chenna into small balls and flatten them slightly.
6. In a separate pan, combine the sugar, water, crushed cardamom pods, and saffron strands. Bring it to a boil.
7. Gently slide the flattened balls into the boiling syrup and cook for 20 minutes on medium heat. The balls will double in size, so use a larger pan.
8. Turn off the heat and let the balls cool completely in the syrup.
9. For the Rabri, bring the milk to a boil in a heavy bottomed pan and stir continuously until it thickens and reduces to half its original quantity.
10. Add sugar, crushed cardamom pods, and saffron strands. Stir well and continue to cook for a few more minutes.
11. Turn off the heat and let it cool.
12. Once the Rasmalai balls are cooled, gently press them to remove the excess syrup and place them in a serving dish.
13. Pour the cooled rabri over the Rasmalai balls and garnish with crushed nuts if desired.

Your delicious Rasmalai is ready! Chill it in the refrigerator for a couple of hours before serving. Enjoy!