Rasmalai is a super delicious, flavorful, and melt-in-mouth dessert where soft and spongy cheese balls are soaked in saffron-flavored sweetened milk (rabri).
This is one of the popular Indian sweet recipes from Bengal, along with GULAB JAMUN, BARFI, LADOO, and KHEER.
Ras means 'juice', and malai means 'cream' - i.e., creamy cheese balls in flavored milk. This dessert tastes the best when served chilled.
Rasgulla vs Rasmalai
The only difference between RASGULLA (rasogolla) and rasmalai is that rasgullas are soaked in sugar syrup (served warm or chilled) and rasmalais are soaked in flavored sweetened milk (rabri). My family loves both, but I prefer rasmalai over rasgulla. Especially because I go crazy with the aroma of the saffron-flavored milk. It's like ambrosia!
Once you prepare RASGULLA, rasmalai is super easy. Many people bring store-bought tinned or canned RASGULLA and prepare rasmalai. And because it is a lengthy process, some people bring and enjoy this sweet right from halwai or sweet shops. Even easier π
I prefer doing it from scratch. That is, right from making PANEER. Nothing can beat homemade recipes. It not only tastes good, but it is also free from all preservatives and, most importantly, filled with love π
Making Rabri
Preparing sweetened milk, also called rabri, is also super easy. Just let whole milk with sugar and other flavorings to reduce in a heavy-bottomed pan (I use a nonstick pan) on medium heat till it is about half its original volume. Just ensure that you keep stirring the milk as it reduces to prevent it from burning at the bottom. I have added cardamom powder and saffron strands as flavorings.
However, you can get very creative - the mithai bhandar (sweet outlet) in my husband's hometown sells pistachio rasmalai, rasmalais soaked in chocolate milk, and rose milk, to name a few. You can also make Rasmalai Cheesecake Jars by substituting barfi with rasmalai in the following recipe - MANGO BARFI CHEESECAKE JARS.
The reason why I am posting this today immediately after RASGULLA is that even you guys can have a double treat back-to-back along with me π
I hope you guys try this out. Have a happy and prosperous Diwali!
Preparation time: 30 minutes
Serves: 18-20 Rasmalai
Ingredients for Soft Rasmalai
Rasgullas - 18 to 20 (You can use store-bought can or tin also)
Whole milk - 4 cups
Sugar - 4 tablespoon ( adjust as per your taste)
Cardamom powder - ΒΌ tsp
Saffron threads - 8 strands
Almonds chopped - 1 Β½ tbsp
Pistachios chopped - 1 Β½ tbsp
How to make soft rasmalai at home from scratch
Step I
- Follow the same steps until rasgullas are cooked in a pressure cooker.
- Once they are done, remove each rasgulla from the sugar syrup and lightly squeeze them between your palms to remove the sugar syrup and set it aside.
Step IIΒ (Prepare Rabri or Rabdi or sweetened flavored milk)
- Add milk to a heavy-bottomed pan and bring it to boil on medium flame.
- When you see the foam in the milk, add sugar, cardamom powder, and saffron threads and keep stirring it till the milk mixture is reduced by half (approximately 2 cups)
- Make sure you keep stirring it continuously to avoid it from burning at the bottom.
- Switch off the flame. Now, add squeezed rasgullas to this mixture and allow it to cool down.
- I prefer to refrigerate it for a couple of hours or overnight because this dessert tastes best when served chilled.
- Rasmalai is ready. Garnish it with chopped almonds, pistachios, and some more saffron strands if required.
Tips:
- Vary the amount of sugar and garnish as per your taste.
- This dessert will remain fresh in the refrigerator for 2 to 3 days.
Detailed recipe for Rasmalai | How to make soft Rasmalai at home (Also known as Rabdi or Rabri Rasmalai)
Recipe card
Rasmalai | How To Make Soft Rasmalai At Home
Ingredients
- 18 to 20 Rasgullas Homemade or store-bought can. Homemade Rasgulla link is given below
- 4 cups Whole milk
- 4 tablespoon Sugar (adjust to taste)
- ΒΌ teaspoon Cardamom powder
- 8 strands Saffron (Kesar)
- 1 Β½ tablespoon Almonds , chopped
- 1 Β½ tablespoon Pistachios , chopped
Instructions
STEP I
- Follow the same steps untilΒ RASGULLA are cooked in the pressure cooker.
- Once they are done, remove each Β RASGULLA from sugar syrup and lightly squeeze them between your palms to remove sugar syrup and set it aside.18 to 20 Rasgullas
STEP IIΒ (Prepare Rabri Or Rabdi Or Sweetened Flavored Milk)
- Add milk in a heavy bottomed pan and bring it to boil on medium flame.4 cups Whole milk
- When you see the foam in the milk, add sugar, cardamom powder, and saffron threads and keep stirring it till the milk mixtureΒ isΒ reduced to half (approximately 2 cups).4 tablespoon Sugar, ΒΌ teaspoon Cardamom powder, 8 strands Saffron
- Make sure you keep stirring it continuously during the process to avoid it from burning at the bottom. Switch off the flame.
- Now, add squeezed rasgullas to this mixture and allow it to cool down.
- I prefer toΒ refrigerate it for couple of hoursΒ or overnight because this dessert tastes the best when served chilled.
- Rasmalai is ready. Garnish it with chopped almonds, pistachios and some more saffron strands if required.1 Β½ tablespoon Almonds, 1 Β½ tablespoon Pistachios
Notes
- Vary the amount of sugar and garnish as per your taste.
- This dessert will remain fresh when kept in refrigerator for 2 to 3 days.
Nutrition
If you like this Rasmalai (Milk-based Sweet) recipe,
Don't miss to check out some of my favorite and delicious Indian desserts and sweetsΒ (meetha or mithai) to try this festival season or any time of the year.
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amrita
perfect for this festive season
Kushi
Thank you Amrita π
Sharmila -The Happiefriends Potpourri Corner
Lovely.. Picture perfect!!
Kushi
Thank you Sharmila π
Anlet Prince - Annslittlecorner
These flavoured sweetend milk is simply a delight... Luv them
Kushi
Thank you ANlet π
ALBONI
Yumm bowl full.... love the presentation too !!!