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Rasmalai

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Ingredients

Adjust Servings:

	For the Chenna (Paneer)
	1 liter full-fat milk
	2-3 tablespoons lemon juice or vinegar
	(in a bowl) Ice cubes
	For the Rasmalai Syrup
	1 cup sugar
	4 cup water
	4-5 cardamom pods, crushed
	A pinch (optional) saffron strands
	For the Milk Syrup
	2 cups full-fat milk
	1/2 cup (adjust to taste) sugar
	4-5 cardamom pods, crushed
	2 tablespoons (for garnishing) chopped pistachios and almonds

Nutritional information

150-200 kcal

Calories

5-6 g

Protein

20-25 g

Carbohydrates

6-8 g

Fat

12-15 g

Sugar

0 g

Fiber

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Rasmalai

Name: Rasmalai
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Servings
Cuisine: Indian
Ingredients: full-fat milk: 1 liter; lemon juice or vinegar: 2-3 tablespoons; Ice cubes: (in a bowl); sugar: 1 cup; water: 4 cup; cardamom pods, crushed: 4-5; saffron strands: A pinch (optional); full-fat milk: 2 cups; sugar: 1/2 cup (adjust to taste); cardamom pods, crushed: 4-5; chopped pistachios and almonds : 2 tablespoons (for garnishing)

Soft chenna in sweet milk syrup

Features:

Cuisine:

Indian

Rasmalai is a delectable Indian dessert featuring soft chenna balls soaked in sweetened, flavored milk syrup. It's rich, creamy, and garnished with nuts, making it a delightful treat for special occasions.

1 hour
Serves 4
Medium

Ingredients

For the Chenna (Paneer)
1 liter full-fat milk
2-3 tablespoons lemon juice or vinegar
(in a bowl) Ice cubes
For the Rasmalai Syrup
1 cup sugar
4 cup water
4-5 cardamom pods, crushed
A pinch (optional) saffron strands
For the Milk Syrup
2 cups full-fat milk
1/2 cup (adjust to taste) sugar
4-5 cardamom pods, crushed
2 tablespoons (for garnishing) chopped pistachios and almonds

Directions

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Rasmalai is a popular Indian dessert made from soft, spongy chenna (paneer) balls soaked in a rich, sweetened milk syrup flavored with cardamom and garnished with nuts. Its creamy texture and delightful sweetness make it a favorite at festive occasions and celebrations. Each bite melts in your mouth, offering a heavenly taste that embodies the essence of traditional Indian sweets.

Share It: Let's Cook Together!

Steps

1 Done	Prepare the Chenna • Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice or vinegar gradually until the milk curdles. Stir gently. • Remove from heat and let it sit for 5 minutes. • Pour the curdled milk into a muslin cloth or fine sieve and rinse under cold water to remove the acidic taste. Squeeze out excess water and hang for 30 minutes.
2 Done	Make Rasmalai Balls • Knead the chenna until smooth and soft. Divide into small portions and shape them into small balls.
3 Done	Prepare Rasmalai Syrup • In a pot, combine sugar, water, and crushed cardamom. Bring to a boil. • Add the chenna balls to the boiling syrup and cook for about 10-15 minutes until they double in size. Remove from heat and let them cool in the syrup.
4 Done	Make Milk Syrup • In another pan, boil 2 cups of milk with sugar and crushed cardamom. Reduce it to a thick consistency (about 15-20 minutes). • Add saffron strands if using.
5 Done	Assemble • Place the cooked chenna balls in a serving dish and pour the milk syrup over them. • Garnish with chopped nuts.
6 Done	Serve • Chill in the refrigerator for a few hours before serving. Enjoy your homemade Rasmalai!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.