Soft and Spongy Indian Rasmalai Recipe with Creamy Cardamom Flavored Milk Delight

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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.

 

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