Homemade Rasmalai Recipe: A Step-by-Step Guide to India’s Most Loved Dessert

The joy of all Indians with a sweet tooth is rasmalai, a dessert that celebrates rich, creamy indulgence as the name itself suggests.Every bite of rasmalai is relaxing, it is a traditional Indian dish which is prepared with chhena (paneer)  cardamom, and saffron which all within themselves in flavored milk.  

If you had any worries about planning Indian sweets at home, don't worry because rasmalai is extremely forgiving for beginner cooks. Any dinner guest will be fooled thinking they are looking at culinary art when in reality, the joy that comes with serving curdled milk with the addition of flavored syrup is priceless.  

Amazing your guests has never been this simple. Follow along as we guide you step by step through the alluring world of homemade rasmalai. This dish will have you coming back for it over and over again!

Understanding the Components of Rasmalai

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 Essential ingredients for rasmalai.

1. Chhena (Paneer): First, the milk is boiled, before ‘Paneer’ is produced by curdling it using an acid such as lemon juice or vinegar.
2. Rabri (Flavored Milk): Milk after being thickened can also be flavored with saffron, cardamom and in some cases even rose water or kewra essence.
3. Garnishes: Typically put together with saffron for garnishing, almonds, and pistachios.

Steps For Making Homemade Rasmalai

Step 1: Preparing the Chhena

• Ingredients:
1. 1 liter full-fat cow's milk (preferably fresh)
2. 2 tablespoons lemon juice or 1.5 tablespoons vinegar
3. Ice cubes (optional)
• Method:
1. Take a heavy bottomed pan, warm the milk to a boil over medium heat.
2. After it’s boiling, turn the heat down. Add the lemon juice or vinegar slowly while mixing. The milk should begin to curdle forming chhena and whey.
3. Let the mixture sit on the burner for another 5 minutes.
4. Transfer the mixture into a colander which is lined with muslin or cheesecloth to take out the whey. If you want to, you can rinse the chhena with cold water to lower its sour taste.
5. Squeeze the cloth and suspend it for 30-45 minutes to remove excess water. 

Step 2: Kneading the Chhena

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• Method:
1. Keep the drained chhena onto a clean surface.
2. Knead it with the heel of your palm for about 5-7 minutes until it becomes smooth. This step is crucial for achieving softenness.
3. Divide the kneaded chhena into small portions and roll them into smooth balls. Flatten each ball into a disc shape, ensuring there are no cracks.

Step 3: Preparing the Sugar Syrup

• Ingredients:
1. 2 cups sugar
2. 4 cups water
• Method:
1. In a wide pan, combine the sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
2. Once boiling, reduce the heat and let it simmer for 5 minutes to form a light syrup.

Step 4: Cooking the Chhena Discs

• Method:
1. Gently drop the chhena discs into the simmering sugar syrup.
2. Cover the pan and cook for 10 minutes. The discs will puff up and double in size.
3. Turn off the heat and let the discs sit in the syrup for 30 minutes to absorb the sweetness.

Step 5: Preparing the Rabri

Credits: Glen India

• Ingredients:
1. 1 liter full-fat milk
2. 1/2 cup sugar
3. 1/4 teaspoon cardamom powder
4. A pinch of saffron strands soaked in 2 tablespoons warm milk
5. Chopped nuts (almonds, pistachios) for garnish
• Method:
1. In a heavy-bottomed pan, bring the milk to a boil.
2. Reduce the heat and let it simmer, stirring occasionally, until the milk reduces to about half its original volume.
3. Add the sugar, cardamom powder, and saffron-infused milk. Stir well and cook for another 5 minutes.
4. Remove from heat and let it cool to room temperature. Refrigerate for at least 2 hours.

Step 6: Assembling the Rasmalai

• Method:
1. Carefully remove the sugar syrup from the chhena discs and set them in a serving dish.  
2. Rabri should be chilled and then poured over the discs to ensure they soak in.  
3. Some nuts and saffron strands should be chopped and added on top as garnish.  
4. Refrigerate for a minimum of 4 hours and the flavors will mend together.

Tips for Perfect Rasmalai

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• Use Full-Fat Milk: This ensures a rich and creamy texture for both the chhena and rabri.
• Avoid Over-Kneading: Over-kneading the chhena can make the discs hard. Knead just enough to make it smooth.
• Proper Cooking of Discs: The chhena discs are cooked in simmering syrup, not boiling, to prevent them from becoming rubbery.
• Chill Before Serving: Rasmalai tastes best when served chilled, allowing the flavors to develop fully.

Conclusion

While sitting at home, one can prepare rasmalai step-by-step whereas making it in any Indian sweet shop requires a lot of hard work and can almost feel like ‘cooking.’ If you possess precise information and a small amount of ‘cultured’ custard, this could become a ‘cooked’ dish fit for a king. 

To get the best results, use products from Glen India, and add some tradition. After all, with their rasmalai, one cannot go wrong.

Making Rasmalai helps in achieving an experience where you control every ingredient from adding a hint of cardamom to a sprinkle of finely chopped pistachios.