Rasmalai Recipe – A guide to making most delicious Indian dessert. Rasmalai is a bengali dish made with spongy cottage cheese balls. The word ‘Ras‘ indicates the juice that oozes out of these cheese balls.
Whenever I make Rasgulla, I invariably make some Rasmalai too 🙂 You can not evade this delicacy once you have had it once, rasmalai is so much tempting.
Rasmalai is my favourite Indian sweet, and nothing comes closer to it. Even as a kid, I may have not liked any sweet, but rasmalai topped my favourite sweet. My mum used to make ras malai at home. On special occasions, mum would buy from local confectioner.
So What is Rasamalai?
Ras Malai has two parts in the name. “Ras”, meaning juice and “Malai” meaning thick creamy milk. It is believed that Rasmalai originated somewhere in Eastern India or Bengal region. Some unverified facts claim that rasmalai was invented by K.C. Das
Now let’s talk about recipe of rasmalai. Some of the challenges which one faces whilst making rasmalai are, rasmalai balls / patties are too soft or too hard, or that rasmalai is too sweet. My tips and tricks shall help you make Ras malai at home with all ease.
The success of soft rasamalai is subject to making super soft chena / paneer, and proper kneading to make patties and then boiling the patties in sugar syrup at right temperature.
Rasmalai making process:
1. Making paneer/ chena. To make rasmalai balls or dumplings the milk is first boiled and and then curdled by adding lemon juice or vinegar. The left over remaining after draining water is called “paneer” or “chena”.
2. Making patties and cooking them in sugar syrup. The chena (or paneer) is then mashed till it becomes smooth to give a good shape with no cracks. Small balls are then made from this paneer and cooked in boiling sugar syrup.
3. Making Rabri and then assembling Rasmalai. Immerse the rasmalai balls in the thickened milk (Rabri) and flavoured with things like saffron and cardamom.
Pro tips about Rasmalai
My Rasmalai turned hard: Reason for this can be due to hard chena, not enough knewaded chena, or boiling chena for too long.
Chena balls break or dissolve in sugar syrup: Loosely shaped, too much vinegar in the chena dough, or leaving too much liquid in chena, are some common causes.
My ras / juice of is too watery: You must use whole milk (full fat) for the ras. Best consistency comes from whole milk.
How long shall I knead the chena dough? You need to knead till your dough is crumb free, soft and smooth texture. Use palms to knead the dough.
How long can Rasmalai be stored? Rasmalai can be stored in air tight container under refrigeration for a week.
I want to freeze Rasmalai, Can I? Rasmalai is not suitable for freezing and I will not recommend it.
Below is the detailed step by step recipe to make soft Rasmalai at home.
- 3.5 Litre Full Fat Milk 2Litres for Rasgullas and 1.5Litres for Rabri
- 1.5 Cup Sugar
- 2 Tablespoon White Vinegar
- 8 Almonds Chopped
- 10 Pistachios Chopped
- Few Strands Saffron
- 1 Tablespoon Kewda/ Kewra Water
Recipe for making Paneer
- First of all take a heavy bottom pan and pour 2 litres of milk in it. The reason why I always use heavy bottom pan and medium flame is while making anything with milk a heavy bottom pan saves milk from sticking at bottom. After the first boil comes, switch off the flame and keep it for 10 minutes to cool down.
- Now add vinegar to the milk and keep stirring.
- Once milk curdles completely (it will take 1-2 minutes), add 8-10 cubes of ice to it. This will help in cooling down the temperature of milk and curdled milk will combine together to form big chunks.
- Strain this on a strainer lined with Muslin cloth. You can keep the strained water (whey) to add in your curries or to knead flour as it is a very good source of protein.
- Now wash this curdled milk with the running water under tap for 8-10 minutes. This helps in removing the sour taste due to vinegar.
- Gather the Muslin cloth from all the corners and squeeze the extra water gently. Don’t squeeze hard otherwise the curdled milk will also come out with water.
- Now hang this for 30 minutes so that extra water present will also drop down.
- After 30 minutes, take out the curdled milk onto a plate. Your paneer is ready. This would be little granular and dry in appearance.
Recipe for making Patties for Rasmalai
- Knead the paneer with the help of your palm and fingers for 10-12 minutes and make a soft and smooth dough of it. Use palms to knead the dough and fingers to collect the dough.
- Now take one tablespoon of mixture and knead again and make a round ball of it and then press between your palms to shape them like patties.
- Repeat the above process and make the patties of all the mixture. In the end you will have around 20-22 patties.
- Now put 1.5 cups of sugar with 5 cup of water in a pressure cooker on gas for a boil. After it boils, add these patties to it and put the lid on.
- After the pressure cooker whistles once, simmer the flame and keep it for another 8-10 minutes.
- Now open the cooker after its pressure is released, the patties would have doubled in size.
- Take out all the patties one by one and giving them a little squeeze to release the extra sugar syrup.
Recipe for making Rabri
- Take heavy bottom pan and pour 1.5 litre of milk and put it on medium flame on gas for thickening.
- Keep stirring the milk in between and do it till it reduces to 1/2.
- Switch off the flame and add saffron strands to it.
- To make it little sweeter in taste, add 2 tablespoon of sugar to it. In my case I added 3 tablespoon of the same sugar syrup which I used to cook patties.
- After the rabri completely cooled, add Kewra water to Rabri.
- Now to assemble Rasmalai, put all the patties in a bowl and pour the Rabri over them. Garnish this with chopped almonds and pistachios and keep it in refrigerator for 5-6 hours for chilling.
- Rasmalai tastes best when it’s chilled. Serve Rasmalai Chilled.
- To check whether your patties are cooked properly you can do the water test. Put one rasgulla into a glass of water. If it sinks to the bottom and settle then it’s done, if it floats in water then you have to cook them in sugar syrup for few more minutes.
- Adjust sugar as per your taste.
- Rasmalai taste best when soaked for good 8-10 hours. I normally recommend, making rasmalai a day before it needs to be served.