Rasmalai Recipe at home
Rasmalai is a popular Bengali sweet of cottage cheese balls soaked in thickened, sweetened milk that has been scented with cardamom and saffron. A creamy, melt in your mouth Indian dessert sweet.Also spelled ras malai, rasa malei, or rossomalai, this delicious dish is beloved all over the Indian subcontinent.Ras means “juice” or “juicy”. Malai means “cream” and refers to thickened milk filled with clotted cream. This creamy thickened and sweetened milk is also known as Rabdi. This says a lot about this yummy recipe – it is milky, creamy and downright delectable.
INGREDIENTS
- 12 to 15 Rasgulla – homemade or store brought ones
- 1 litre whole milk
- 4 to 5 tablespoons sugar or add as required
- 10 to 12 almonds unsalted – blanched
- 10 to 12 pistachios unsalted – blanched
- ½ cup water for blanching the almonds and pistachios
- ½ teaspoon cardamom powder
- 1 to 2 teaspoons rose water or kewra water (pandanus water)
- 8 to 10 saffron strands
- few saffron strands – for garnish
Instructions
- To make rasmalai you will need 12 to 15 rasgulla. Either you can buy them from stores or make them at home.
- Boil ½ cup water. Then add almonds and pistachios. Cover and keep aside for 30 to 40 minutes.
- Later peel the almonds, pistachios and slice them finely. Set aside.
Thickening Milk To Make Rabdi
- When the almonds are blanching, take milk in a thick bottomed pan or kadai.
- Bring the milk to a boil on medium heat stirring at intervals.
- Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
- Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
- Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
- Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
- Add sugar and stir well so that the sugar dissolves.
- Then add cardamom powder.
- Add the blanched and sliced almonds and pistachios. Reserve a few almonds and pistachios for garnishing.
- Also add the saffron infused milk.
- Stir again. Keep simmering the reduced milk at a low heat.
Making Rasmalai
- Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don’t apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
- Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
- Switch off the heat and then add rose water or kewra water (pandanus water).
- Stir gently. Cover and let the rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
- You can also serve rasmalai warm or at room temperature.
Notes
- If using tinned or store-brought rasgulla, then make sure they are fresh and in their shelf period.
- For making the thickened milk or rabdi, use whole milk. You can also use homogenized and pasteurized milk.
- Refrigerate the rasmalai in a covered container. It keeps well for 2 to 3 days in the fridge. So you can make ahead this dessert a few days before serving.You can also make the rasgulla first and refrigerate them for a couple of days.
- For the nuts, you can add almonds, cashews, pine nuts and pistachios.
- For the flavorings you can skip any one or try to have your own combinations from – green cardamom powder, saffron, rose water or kewra water.
- The recipe can be scaled up for a larger serving.
