Rasmalai Recipe | How to make soft Rasmalai at home.
Rasmalai is a traditional Indian sweet which is made during special occasions and festivals. Flattened Chenna balls cooked in sugar syrup and then dunked into Ras or thickened milk. Loaded with flavors of saffron, cardamom, and dry fruits, this recipe is a must-try this Raksha Bandhan.
Servings Prep Time
6-7Pieces 15minutes
Cook Time Passive Time
20-25minutes 6-8Hours
Servings Prep Time
6-7Pieces 15minutes
Cook Time Passive Time
20-25minutes 6-8Hours
Ingredients
For making Chenna
  • 1/2Litre milkPreferably cow’s Milk. I have taken packet milk and that too full fat.
  • 1/4teaspoon citric acidMix it with little water.
For making Chashni
  • 300gms sugarI have used a measuring cup/measuring glass
  • 170litre waterI have used measuring glass
For making thickened dhoodh or ras.
Instructions
Rasmalai Balls
  1. In a deep vessel or a Ganj/Bhagoni/Patila – take the milk and on low flame let it come to a boil. Switch off the gas and let it cool down a bit for 5-6 minutes.
  2. It is really important to not curdle when the milk is too hot. Wait for at least 5-7 minutes before you curdle the milk.
  3. Mix citric acid in water and slowly add it to the milk. The milk will start curdling instantly. At this stage add ice cubes to the curdled milk. This will slow down the process and will make our Chenna soft.
  4. Using a strainer drain the water and collect the Chenna in a muslin cloth. At this stage wash the Chenna under running water or clean water so that any tangy flavor of Citric acid or lemon fades away.
  5. Now collect the Chenna in a muslin cloth and gently press it to release all the extra water. It’s important to do this step.
  6. Now our Chenna is ready. Phew. Take this Chenna in a big thali and mash it for atleast 5 minutes using your palm. So the idea is to mash it so well that it becomes a soft dough and we can make balls out of it.
  7. Now make 5-6 equal size balls and flattened them by pressing between your palm. Since Rasmalai is flattened in shape or you can make round too.
Sugar Syrup
  1. In a deep kadhai, heat sugar and water together. Stir it and let come to a boil.
  2. Remember the Chashni should be thin and not thick. Like a patli chashni we want.
  3. Once the sugar syrup is done, place all the Rasmalai balls into the Chashni and keep the flame high for 15 minutes.
  4. In between after every 5-6 minutes, add lukewarm or warm water in the Kadhai. The idea is the Chashni consistency should be thin whole while. It should not get thick.
  5. Keep adding water in between. I usually add 6-7 times with a small spoon.
  6. Remember to add water slowly and by the sides. Don’t add water on top of the Rasmalais.
  7. Now after 15 minutes, switch off the gas and remove the Rasmalai into Iced cold water + sugar syrup in which we were boiling.
  8. So take a vessel to which add ice cubes + water + 1 or 2 katoris of Sugar syrup. Now place the cooked Rasmalai into it. The Rasmalais should be submerged into this water + syrup mixture. Let it sit into this for at least 6-7 hours.
Making Rabri/Thickened Milk
  1. In a Ganji or a vessel, take the milk and boil it on low flame for 10-15 minutes. Keep stirring in between. It will reduce down to the desired consistency. We don’t want to thicken it too much. Otherwise, the Rasmalai won’t soak the milk.
  2. While the milk is boiling, add Dhoodh masala, cardamom powder, and Kesar. Add lemon yellow food color if you have.
  3. Add sugar according to your taste and switch off the gas. The consistency should be of little thickened flavored milk. It should not be thick.
Final Step
  1. Now in a small Katori take 1/2 water and 1/2 milk. Make a mixture of it.
  2. After 6-7 hours, take the Rasmalai out of the sugar syrup and squeeze with your hands. Now dip the Rasmalai into this water and milk mixture we just made. Just dip and take out in 2 seconds.
  3. Finally, transfer these Rasmalais into the thickened flavored milk and keep it into the refrigerator.
  4. Serve it chill. Garnish it with some Kesar strands and rose petals.