Description
Learn how to make delicious Rasmalai at home with this easy recipe. This melt-in-your-mouth Indian dessert features soft, spongy chenna discs soaked in fragrant, creamy rabdi. Perfect for celebrations or a sweet treat.
Ingredients
Scale
- For the Chenna:
- 5 cups Milk (full-fat recommended)
- 1 cup Lemon Juice or Vinegar
- 1 cup Ice Water
- For the Rabdi:
- 3 cups Milk (full-fat recommended)
- 1 cup Sugar (adjust to taste)
- 1 teaspoon Cardamom Powder
- Saffron strands (optional)
- For the Finishing Touch:
- 1 cup Chopped Nuts (Pistachios/Almonds)
- 12 pieces Rasgulla (optional, for instant method)
Instructions
- Prepare the Rabdi: Boil 3 cups of milk in a heavy-bottomed pot over medium heat. Stir continuously until it reduces by half. Mix in sugar, saffron (if using), and cardamom powder.
- Make the Chenna: Boil 5 cups of milk, then turn off the heat. Gradually add lemon juice or vinegar while stirring until the milk curdles completely. Pour in ice water to stop the cooking process and ensure the chenna stays soft.
- Drain the Whey: Strain the curdled milk using a muslin cloth to remove excess whey. Rinse the chenna under cold water to eliminate any sourness. Hang the cloth for 45-60 minutes to drain thoroughly.
- Knead the Chenna: Once drained, knead the chenna until it becomes smooth and pliable. Divide it into 12 equal portions. Roll each portion into a ball and flatten it slightly into a disc.
- Cook the Chenna Discs: Boil 3.5 cups of water with 1 cup of sugar until the sugar dissolves. Gently add the chenna discs to the boiling syrup. Cover and cook for 9-10 minutes, allowing them to puff up. Let them cool in the syrup for 20 minutes.
- Assemble the Rasmalai: Gently squeeze out the excess syrup from the cooled chenna discs. Place the discs in a bowl filled with the prepared warm rabdi.
- Chill and Serve: Refrigerate the Rasmalai for several hours to allow the flavors to meld. Garnish with chopped nuts just before serving.
Notes
- For the best texture, use full-fat milk for both the chenna and rabdi.
- Do not over-knead the chenna, as this can result in dense discs.
- Allow sufficient chilling time for the flavors to develop fully.
- Store leftover Rasmalai in an airtight container in the refrigerator for up to 2-3 days, ensuring the discs remain submerged in rabdi.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Homemade
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 10 mg
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