About Rasmalai
Also spelled ras malai, rasa malei, or rossomalai, this delicious dish is beloved all over the Indian subcontinent. Rasmalai is known to have its origin in Bengal. It is a favorite dessert amongst many Indians, known for its rich and indulgent flavors. Rasmalai is a combination of two Indian sweets, rasgulla or flattened chenna balls soaked in sweetened thickened milk with clotted cream layers, called rabdi. Ras means “juice” or “juicy”. Malai means “cream” and refers to the thickened milk filled with clotted cream. This creamy thickened and sweetened milk is also known as Rabdi or Rabri). This says a lot about this yummy recipe – it is milky, creamy and downright delectable. Making Rasmalai recipe at home is not difficult, even if you make them entirely from scratch. Start by making some of my Rasgulla a day or two before, and then later make the Rasmalai with the thickened milk. Dividing work this way makes it easy. If you’re feeling short on time, you can absolutely use store bought rasgulla instead of homemade. The recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the Rasmalai served in the Indian sweet shops. While Rasmalai is enjoyed across India, there are numerous ways to prepare it across different regions. For example, in Bengal, it is known as ‘rossomalai’ and is often made with chenna (curdled milk) instead of paneer or ricotta cheese, giving it a lighter texture and milder flavor. Rasmalai is usually served chilled and simply garnished with some chopped nuts and saffron threads. While serving, set out the dish of leftover thickened milk with the Rasmalai. Today, chefs and even home cooks come up with modern, experimental ways of the traditional Rasmalai recipes. Rasmalai cake, Rasmalai ice cream, or Rasmalai cheesecake are some innovations, which combine the classic with contemporary.
How to make Rasmalai
Preparation
This recipe is pretty simple, and I can’t wait for you to try it!
- To make Rasmalai, you will need 12 to 15 rasgulla. You can either make them at home or you can use store bought ones. My detailed step-by-step post on How to make Rasgulla, is an excellent primer for those of you who wish to cook entirely from scratch. 2. Boil ½ cup water, then add 10 to 12 almonds. Cover and keep aside for 30 to 40 minutes. Note: Usually both almonds and pistachios are added, but I had run out of pistachios, so I just used almonds. You can add about 10 to 12 each of the almonds and pistachios. Remember to also blanch the pistachios if using them. 3. After 30 minutes, peel the almonds and slice them thinly. Set aside.
Make Rabri
- While the almonds are blanching, take 1 liter of full fat whole milk in a thick bottomed pan or kadai. 5. Bring the milk to a boil on medium heat. 6. While the milk is coming to a boil, take 2 tablespoons of warm milk from the pan and add it to a small bowl. Add 8 to 10 saffron strands. Stir and keep aside. 7. Once the milk has come to a boil, lower the heat and simmer the milk. Collect the floating cream and push it to the sides of the pan using a spoon or spatula. Continue to cook this way until the milk is reduced to half. 8. Keep on collecting the cream which floats on the top and move it to the sides. Also keep stirring the milk at intervals so that the milk does not scorch. This process of reducing the milk will take about 20 to 25 minutes after the first boil on a low to medium heat.
- Once the milk has reduced to half of its original volume, add 4 to 5 tablespoons of sugar, or according to your taste.
- Mix well so that the sugar dissolves. Scrape the milk solids from the sides and reincorporate them into the simmering milk. 11. Add ½ teaspoon green cardamom powder. 12. Add most of the sliced almonds (and pistachios if you have used them), reserving a few for garnish. 13. Also add the saffron dissolved milk. 14. Stir to incorporate. Keep simmering the reduced milk at a low heat and stir occasionally. Check the taste and add more sugar if required. I usually do not thicken the milk quite to Rabri consistency, as the rasgullas need to soak some of the sweetened milk. Just reduce the milk till it’s roughly half of its original quantity.
Make Rasmalai
- Take each rasgulla and gently apply pressure with a spatula so the sugar syrup is removed from it. You can also press and squeeze the rasgulla in your palms. Be gentle and don’t apply too much pressure, as the rasgulla will break. There should be no sugar syrup in the rasgulla.
- Press all the rasgulla balls this way.
- Now place the squeezed rasgullas in the simmering milk. 18. Simmer for 2 to 3 minutes on low heat. You can omit this step and simply place the rasgulla in the prepared rabdi. But they will be more juicy and flavorful if you let them simmer for a couple of minutes. 19. Turn off the heat and add 1 to 2 teaspoons of either rose water or kewra water (pandanus water).
- Stir gently. Cover and let the rasmalai come to room temperature, then chill thoroughly in the fridge in a covered bowl or container. Serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. You can also serve rasmalai warm or at room temperature if you prefer. Enjoy!
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kheer Recipe | Rice Kheer Gajar Ka Halwa | 4 Exciting Carrot Halwa Recipes Cham Cham Sweet Recipe | Chum Chum Recipe | Chom Chom Recipe Gulab Jamun Recipe(With Khoya & Milk Powder) This Rasmalai Recipe from the archives was first published in January 2015. It has been updated and republished in February 2024.
