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Soft and Spongy Indian Rasmalai Recipe with Creamy Cardamom Flavored Milk Delight
Rasmalai is one of India’s most beloved desserts — soft,
spongy cheese discs soaked in sweet, creamy, saffron and cardamom-infused milk.
This Bengali-origin delicacy is often served during festivals, weddings, and
special occasions. If you’ve enjoyed Rasmalai at a restaurant or mithai shop,
it’s time to recreate the magic at home with this easy, step-by-step recipe.
Ingredients:
For Rasmalai Balls (Chenna):
- 1
liter full-fat milk
- 1–2
tablespoons lemon juice or vinegar
- Ice
cubes or cold water
For Sugar Syrup:
- 1
cup sugar
- 4
cups water
For Flavored Milk (Ras):
- 1
liter full-fat milk
- ¼
cup sugar (adjust to taste)
- 5-6
saffron strands
- ½
teaspoon cardamom powder
- 5-6
chopped pistachios and almonds
Instructions:
Step 1: Make Chenna (Paneer)
Boil 1 liter of full-fat milk. When it comes to a boil,
switch off the flame and add lemon juice. Stir until the milk curdles and
separates into whey and chenna. Strain it using a muslin cloth and wash with
cold water to remove lemony taste.
Hang it for 30 minutes to drain excess water. The chenna
should be moist but not wet.
Step 2: Knead and Shape
Knead the chenna for 8–10 minutes until smooth and soft.
Divide into equal small portions and shape into flat round discs.
Step 3: Boil in Sugar Syrup
Boil 1 cup sugar with 4 cups water in a wide pan. Add the
discs gently and boil for 12–15 minutes. They will puff up and double in size.
Cool and set aside.
Step 4: Prepare Ras (Flavored Milk)
Boil 1 liter milk and reduce to ¾ quantity. Add sugar,
saffron, cardamom powder, and nuts. Let it cool.
Step 5: Assemble Rasmalai
Squeeze the cooked chenna balls gently to remove excess
syrup and place in the flavored milk. Chill for a few hours.
Serve:
Serve cold, garnished with extra nuts and a pinch of saffron
on top. Rasmalai tastes best when allowed to soak for 4–5 hours or overnight.
