Learn how to make Rasmalai at home with this step-by-step eggless recipe. This guide covers everything from making fresh paneer (chenna) to preparing soft patties and creamy rabri. First, curdle the milk to create paneer. Knead the paneer into smooth patties. Then, cook them in sugar syrup until they double in size. Then, prepare a rich rabri by reducing milk. Infuse it with saffron and sweeten it with sugar syrup for enhanced flavor. Layer the patties with chilled rabri. Garnish with chopped almonds and pistachios for a perfect finish. This Rasmalai recipe is simple yet indulgent, ideal for festive occasions or special treats!
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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.
What is Rasmalai?
Rasmalai is a delightful Indian dessert. Its name speaks for itself: “Ras” refers to juice. “Malai” means thick creamy milk. Originating from the Bengal region of Eastern India, it is often associated with the legendary K.C. Das, though this remains unverified.
Making Rasmalai at home can seem challenging. This is especially true when dealing with common issues like overly soft or hard patties or an overly sweet flavor. But don’t worry—my tried-and-tested tips will guide you to perfect Rasmalai every time.
The key to success lies in crafting soft and smooth chenna (paneer). Knead it thoroughly to shape the patties. Boil them in sugar syrup at the correct temperature. Follow this guide to create soft, juicy, and perfectly balanced Rasmalai that will impress everyone!
Method of making Rasmalai at home – Eggless recipe
Paneer / Chenna Making
- First of all take a heavy bottom pan and pour 2 litres of milk in it. I always use a heavy bottom pan and medium flame for a reason. When making anything with milk, a heavy bottom pan saves the milk from sticking to the 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. It is a very good source of protein for kneading flour.
- 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 using your palm and fingers. Continue this for 10-12 minutes. Make sure it becomes a soft, smooth dough. Use palms to knead the dough and fingers to collect the dough.
- Take one tablespoon of the mixture. Knead it again and make a round ball. Press it between your palms to shape it like a patty.
- 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.
Assemble Rasmalai
- 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.
Pro tips for making Rasmalai at home
Making Rasmalai at home can be easy and fun with these expert tips. Follow them to achieve soft, juicy patties and creamy, flavorful rabri every time!
1. Use Fresh Full-Fat Milk
Always use fresh, full-fat milk to make paneer (chenna). It ensures a rich and creamy texture, which is the foundation of soft Rasmalai patties.
2. Cool Milk Before Adding Vinegar
Allow the boiled milk to cool slightly before adding vinegar or lemon juice. This prevents rubbery paneer and helps maintain its softness.
3. Ice Is Your Secret Weapon
Add ice cubes immediately after the milk curdles. It cools the mixture quickly, keeps the paneer soft, and prevents it from overcooking.
4. Wash Away the Sourness
Rinse the paneer under running water for a good 8–10 minutes. This removes any lingering vinegar taste and ensures a clean flavor.
5. Knead Like a Pro
Knead the paneer with your palms for at least 10 minutes until it forms a soft, smooth dough. This step is critical for perfectly soft patties.
6. Boil in Ample Sugar Syrup
Cook patties in plenty of sugar syrup. The syrup must be boiling before you add them, and the pressure cooking ensures they double in size.
7. Perfect Rabri Consistency
Stir the milk continuously while making rabri to prevent it from sticking to the pan. Reduce it to half for a thick, luscious consistency.
8. Cool Before Assembling
Let both the rabri and patties cool completely before assembling. This helps the patties absorb the rabri beautifully.
Serving suggestion
1. Chill Before Serving
Always refrigerate Rasmalai for at least 5–6 hours before serving. The patties absorb the rabri better, and the chilled dessert tastes incredibly refreshing.
2. Garnish Like a Pro
Add a touch of elegance with chopped almonds, pistachios, and a few saffron strands on top. This not only enhances the presentation but also adds a nutty crunch.
3. Serve in Style
Use shallow, wide dessert bowls or glassware to showcase the layers of creamy rabri and patties. For special occasions, you can serve it in traditional clay cups for an authentic touch.
4. Pair with Festive Feasts
Rasmalai is an excellent dessert to end a rich Indian meal, especially during festivals or celebrations. Pair it with dishes like biryani or paneer curry for a complete feast.
5. Add a Unique Twist
Serve Rasmalai with a drizzle of rose syrup or garnish with edible rose petals for a floral twist.
FAQs
1. Can I use store-bought paneer for Rasmalai?
While store-bought paneer is quick, homemade paneer gives the best texture for Rasmalai. Freshly made chenna ensures that melt-in-your-mouth softness you crave!
2. My Rasmalai patties turned out hard. What went wrong?
Hard patties may result from over-kneading or cooking at high heat. Keep the kneading gentle, and cook the patties in simmering syrup to keep them soft and spongy!
3. How do I make Rasmalai less sweet?
If it’s too sweet, reduce the sugar in the syrup, or dilute it with a bit of water. You can also experiment with jaggery for a more balanced flavor.
4. Can I make Rasmalai in advance?
Absolutely! Making Rasmalai ahead of time and chilling it for 5-6 hours allows the flavors to meld. It’s perfect for make-ahead dessert planning.
5. Can I skip saffron in the rabri?
Yes! Saffron adds a lovely aroma and color. You can substitute it with cardamom or rose water for a fragrant twist.
6. Is Rasmalai gluten-free?
Yes, this Rasmalai recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
7. How long will Rasmalai last?
Rasmalai stays fresh for 3-4 days in the refrigerator. Just store it in an airtight container to keep it moist and flavorful.
8. Can I add fruits to Rasmalai?
Definitely! Add fresh fruit like berries or mango slices as a garnish for a fruity twist. It’s a fun way to mix things up!
9. How can I make Rasmalai look festive?
Top with edible silver vark or sprinkle rose petals for a festive, aromatic touch that’ll impress your guests.
If you love Rasamalai flavours, you may like to try Rasmalai Cake.
Other Types of Ras Malai
Pista Rasmalai
Rose Rasmalai
Below is the detailed step by step recipe to make soft Rasmalai at home.
Recipe Card
Rasmalai Recipe
Ingredients
- 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
Instructions
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.
Assemble Rasmalai
- 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.
Notes
- 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.
When I made paneer patties and put it in sugar solution the shape was gone all melted in sugar syrup.can you tell me where I went wrong
Padmanabha this problem comes when kneading of paneer is not done properly. Then only they break in sugar syrup. Try to knead it till you get smooth dough. And then try to put a small portion in sugar syrup first just to check whether they are done properly. Otherwise knead it little more.
Thank you Dear. Give it a try and see it comes the same for you too 🙂
Lovely clicks Meenu and it’s tempting to take a bite through my phone. Beautifully explained.
Meena.