Description
Rasmalai is a classic Indian dessert consisting of soft, spongy milk curd balls simmered in a fragrant saffron and cardamom-infused sweetened milk syrup called rabdi. This recipe involves making homemade chenna (milk curd), gently simmering the balls in lightly spiced sugar syrup, and then soaking them in creamy rabdi for a rich, luscious flavor. Ideal for festive occasions or special treats, rasmalai delights with its delicate texture and aromatic taste.
Ingredients
Scale
For the Chenna (Milk Curd):
- 1.5 litres milk
- 4 tbsp white vinegar
- 1 tbsp water
For the Rabdi:
- 700 ml milk
- Pinch of saffron strands
- 20 g almonds, slivered
- 20 g shelled pistachios, slivered
- ½ tsp ground cardamom
- 100 g caster sugar
For the Sugar Syrup:
- 200 g caster sugar
- 950 ml water
- 4 green cardamom pods
For Garnish:
- 20 g pistachios, finely chopped
- 20 g almonds, finely chopped
Instructions
- Prepare the Milk for Chenna: Put 1 tablespoon of water in a saucepan to prevent the milk from burning, then pour in 1.5 litres of milk and bring it to a boil over medium heat. As the milk foams and forms a film on top and around the sides, continuously stir and mix the film to avoid burning. Once it comes to a boil, turn off the heat.
- Curdle the Milk: Mix 4 tablespoons of water with the vinegar then gradually add this vinegar mixture to the hot milk, stirring gently between each addition. Let the mixture stand undisturbed for 10 minutes to allow the milk to curdle into large milk curds. If separation doesn’t occur, return to low heat for an additional 5 minutes.
- Strain the Curds: Line a large colander with cheesecloth, muslin, or a clean tea towel and pour the curdled milk into it. Allow the whey to strain through completely. Rinse the curds under cold water to remove the vinegar taste. Let it drain well.
- Drain the Chenna: When most of the whey has drained, lift the cloth and squeeze out the excess moisture. Tie the cloth and hang it from the tap or any suitable place to drain for at least 30 minutes until completely dry to touch.
- Make the Rabdi: In a saucepan, bring 700 ml milk to boil over medium heat. Reduce the heat and stir in saffron strands, slivered almonds, slivered pistachios, and ground cardamom. When the milk starts to bubble, add 100 g caster sugar and cook for about 5 minutes until it boils again. Remove from heat and set aside.
- Knead the Chenna: Once the chenna is completely drained, remove it from the cloth and place on a clean surface. Break into small crumbs and knead gently with the heel of your hand for 7-8 minutes until smooth but not overworked.
- Shape the Rasmalai Balls: Roll the kneaded chenna into a log shape and cut into 10-14 equal pieces. Roll each piece into a smooth ball using your palms and gently flatten slightly. Don’t worry if a few cracks appear at the edges.
- Prepare the Sugar Syrup: Combine 200 g caster sugar, 950 ml water, and 4 green cardamom pods in a deep, wide saucepan. Cook over medium-high heat until sugar dissolves, then bring to a boil on high. Remove cardamom pods.
- Cook the Rasmalai Balls: Carefully drop the prepared rasmalai balls into the boiling sugar syrup. Cover with a lid and cook for 10 minutes. Then increase heat to medium-high and cook uncovered for another 2-3 minutes. Remove from heat and let the balls cool completely in the syrup.
- Combine Rasmalai and Rabdi: Slightly reheat the prepared rabdi. Remove rasmalai balls from the sugar syrup and gently squeeze each between your palms to remove excess syrup without breaking them. Add the rasmalai to the warm rabdi, cover, and let it rest at room temperature for 5-6 hours to absorb flavors before serving.
Notes
- Use full-fat milk for the creamiest chenna and rabdi texture.
- Be gentle while kneading the chenna to avoid making it rubbery.
- Do not overcook the rasmalai balls to keep them soft and spongy.
- Soaking time in rabdi is essential for best flavor and softness.
- Rasmalai can be served chilled or at room temperature as per preference.
- Ensure to rinse the curds well after curdling to remove vinegar taste completely.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: rasmalai, indian dessert, milk curd balls, rabdi, saffron pistachio dessert, traditional sweets, homemade rasmalai
