Rasmalai Recipe | Indian Festive Dessert | The Fab Flip

Dessert Recipe | Rasmalai Recipe | Indian Festive Recipes

Diwali is near and dear to my heart. I remember the days when I used to celebrate it in Mumbai. We used to get so many sweets and love from our Maharashtrian neighbors that I would just wait for that moment every year. It’s a festival of light and sweets. When it comes to sweets, there is no limit to the variety of it prepared at each house.

So today I have a very subtle yet delicious dessert recipe called the Rasmalai. Out of all the sweets malai ( made of milk), ones are my absolute favorite. Rasmalai is a classic Indian festive dessert prepared with milk and saffron. Though they are simple to prepare, it might be slightly tricky to prepare the chena with proper consistency.

But don’t worry, it’s nothing impossible so without saying much about it let’s jump into the recipe.

Rasamail - An Indian Festive Dessert

Prep Time: 2 Hours | Cook Time : 1 Hour | Total Time : 3 Hours

Ingredients ( 1cup = 240ml)

For Preparing The Ras / Rabdi -

• 2.5 cups of milk

• 3-4 tbsp of sugar

• A pinch of saffron

• ¼ tsp cardamom powder

For Preparing The Chena or The Rasmalai Balls -

• 1 ltr whole milk

• 4 tablespoons lemon juice

• 1 teaspoon cornflour

• 4 cups of water

• 1 cup of sugar

• ¼ tsp cardamom powder

• Finely chopped pistachios and almonds

How To Prepare Rasmalai

Preparation Of Rabdi -

1. Take a heavy bottom pot and pour 2.5 cups of milk into it.

2. Bring it to boil on medium flame and then add some saffron or Kesar to it.

3. Keep stirring to prevent burning.

4. Next, add sugar and cardamom powder and switch the flame to medium to low.

5. Stir every 2-3 minutes and finally add a few chopped pistachios.

6. Mix and switch off the flame when the milk thickens and condenses to half the quantity.

Preparation of Chena -

1. Boil milk in another heavy bottom pan. Once it comes to a boil, lower the flame and then start adding the lemon juice to it.

2. Add portion by portion until the milk curdles completely.

3. Once done switch off the stove and immediately add ice cold water to it. This makes the chena softer.

4. Drain it up in a thin and clean muslin cloth and wrap it up to make a potli.

5. Rinse the wrapped chena under running water for 1-2 minutes.

6. Squeeze out the excess water and hang it up on a hook for 45 min to 1 hr. Allow it to drain completely.

7. Once done open the potli and check if the chena is moist and soft.

8. At this point add 1 tsp of cornflour and start kneading the chena for about 8-10 minutes.

9. Once the dough is smooth and non-sticky, make medium-sized balls out of it.

Preparation Of Rasmalai -

1. Gently flatten it using your palms and keep aside.

2. Next heat 4 cups of water in a nonstick pan. Once it becomes hot add the sugar and cardamom powder to it.

3. Stir it well and when the syrup is fully boiled add the chena balls to it and cover and cook for 9-10 minutes on moderately high flame

4. The balls double in size and that's when you need to switch off the flame and leave it to cool for 20 minutes.

5. When almost cool, squeeze them gently to remove excess sugar syrup. Repeat it for all other chena balls.

6. Then add these to the prepared rabdi and mix it well.

7. Garnish it with some finely chopped almonds, pistachios, and saffron strands.

8. Simmer it for 1--2 minutes on a low flame for the milk to get absorbed into the balls.

9. Switch off the flame and chill it before serving.

Download The Rasmalai Recipe PDF

Do try this out for this Diwali and enlighten your celebrations with some sweet and delicious dessert. Happy and safe Diwali to all !!