Delicious Rasmalai -msk

Rasmalai, a traditional scrumptious Indian Dessert, is an easy-to-make sweet recipe.

Rasmalai is popular during festivals and occasions. You can prepare Rasmalai ahead and store it in your fridge for birthday parties, kitty parties, buffets and even office parties.

Rasmalai is served garnished with pistachio and rose petals

Bengali Sweet-Rasmalai

I have always been crazy about rasgulla, rasmalai, and cham-cham. You name a Bengali sweet and I am all for it. Why Bengali sweets, any sweet and you will find me plunging right into it. Except maybe Shrikhand, I cannot stand my curds sweetened. Do you like sweets too? What are your favourite sweets? Do mention in the comments, I will love to hear from you.

Coming to Rasmalai this is my second sweet for Holi Festival. The first is Phirni, which I have made from Plant-Based milk. Check it out here.

Rasmalai-a Bengali Sweet

Ras malai, Rossomalai is an East Indian Dessert.

According to Wikipedia, “ The name ras-malāi is the Hindi cognate which comes from two words in Bengali: rōś, meaning "juice", and mālāi, meaning "cream". It has been described as "a rich cheesecake without a crust".^[2] The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.^[1]^””

Rasmalai is made from chenna or cottage cheese that is freshly made (the chenna may be white or coloured ) and then cooked in sugar syrup. These are called rasgulla. But then this rasgulla is dipped in warm, thickened milk, and you have your Rasmalai ready.

The main ingredients for Rasmalai are readily available in an Indian Pantry. They are paneer/cottage cheese, flour, milk, cardamom, dry fruits, and saffron. If you are looking for a sugar-free version, then you can replace sugar with sugar-free or stevia.

Balls of cottage cheese soaked in milk garnished with pistachio and rose

Rasmalai, a Bengali Sweet

As I have already said, you must make the rasmalai in 2 parts: Ras and malai. I prefer to make the malai first as this way, I can always use readymade rasgulla or store-bought rasgullas to dip in the ras in case I do not have time to make the rasgullas. Also, the rasgulla disappear with me around so it is safer this way. You can make the rasgullas first if you prefer.

I have used readymade rasgulla today but check out the method of making Rasagulla out here.

The cottage cheese dumplings cooked in sugar syrup are ready to serve

Rasagulla

Sweet rasgulla dipped in thickened milk and garnished with rose, pistachios and saffron

Rasmalai Recipe

A traditional Indian Dessert made by soaking cottage cheese balls in thickened milk.

5 from 9 votes

Print Pin Rate Save Recipe

Course: Dessert

Cuisine: Indian

Keyword: Bengali Sweets, Festive Cooking, Party Desserts

Prep Time: 5

Cook Time: 50

Chilling Time: 8

Total Time: 55

Servings: people

Calories:

Ingredients

½ litre milk I use 6%fat milk
3-4 tablespoon sugar
4-5 green cardamom or elichi peeled and crushed to powder
5-6 strands saffron or Kesar
1 tablespoon pistachios finely chopped
15 rasgulla

Instructions

Transfer the milk in a thick bottomed pan. The pressure cooker is the best.
Warm the milk and remove about say about a ¼ cup of milk.
Soak a few strands of saffron in the ¼ cup milk and set aside.
Let the milk come to a boil. I prefer to do this on low flame and I use a ceramic plate called basundi stone (see the picture). This prevents the milk from burning.
Stir the milk occasionally.
After about 10 minutes your milk will be a bit reduced now add the sugar, stir and continue boiling.
Do not forget to stir occasionally.
After 20-25 minutes the milk will have thickened well. Add the saffron milk and crushed cardamom mix. Bring to a boil and switch off the flame.
In case you are using readymade rasgulla like me then transfer them to a bowl. Take 1 ball and gently squeeze it between your palms. Transfer to the warm milk.
If you are using homemade rasgulla wait for the rasgullas to cool a bit before squeezing them and transferring them to the milk. You can also flatten them a bit. (I have never managed to flatten the readymade ones.)
Your rasmalai is ready, you can eat it now. In fact, I love the ras malai at this stage too. The milk has not seeped in the rasgulla but still, it is delicious.
But be a good girl Archana and transfer to a container cover it and chill it in the refrigerator overnight or for 5-6 hours. Preferably when you are in office they will rest well.
Garnish with chopped pistachios, rose petals and few saffron strands before serving.

Notes

Make the rasmalai in advance, in fact, one day in advance is the best so the flavours are well absorbed and the rasgulla soaks well.
Add the crushed cardamom in the end. The aroma is amazing. Use cardamom pods for powdering the readymade or the essences do not do any justice.