Hey there!
If you’ve ever tasted that soft, milky, melt-in-the-mouth dessert called Rasmalai, you know it’s not just a sweet—it’s a whole experience. And today, we’re going to make it together in your kitchen. No fancy equipment. Just simple ingredients, patience, and a little bit of love.
Let’s dive in!
🧈 What We’ll Need
Here’s everything we’ll need to make both parts of rasmalai: the pillowy cheese discs (rasgullas) and the saffron milk (ras).
For the Chenna Discs:
- 1 liter full-cream milk
- 2 tablespoons lemon juice (mixed with 2 tbsp water)
- 4 cups water
- 1 cup sugar
For the Flavored Milk:
- 1 liter full-cream milk
- ¼ cup sugar (adjust to your liking)
- A pinch of cardamom powder
- 10–12 saffron strands (for that golden touch)
- Chopped pistachios & almonds (as much as you like!)
👩🍳 Step-by-Step: Making Rasmalai With Me
🥛 Step 1: We Make the Chenna (Paneer)
Alright, first up—bring your milk to a boil in a big pot. Stir now and then so it doesn’t stick.
Once it’s bubbling, reduce the heat and slowly add your lemon juice mix. Stir gently. The milk will curdle—this is the magic moment! You’ll see curds separating from the greenish whey.
Grab a muslin cloth or clean kitchen towel and pour the mixture through it. Rinse the curds under cold water (this removes any lemony flavor). Then tie it up and let it hang for about 30–40 minutes. You want it dry but soft.
✋ Step 2: Let’s Knead It
Unwrap your fresh chenna and place it on a clean surface. Now we knead—gently but firmly—for about 8–10 minutes until it’s smooth and soft. No grainy bits!
Now shape it into small flat discs (like mini burgers)—not too thick, because they’ll puff up!
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🍯 Step 3: Cook the Rasgullas
Time to cook these beauties! In a deep pan, bring 4 cups water + 1 cup sugar to a full boil.
Gently drop your discs in. Cover with a lid and cook on high for 10–12 minutes. They’ll swell up and become spongy. Let them cool in the syrup. Don’t worry—they’re safe floating in there for a bit.
🧡 Step 4: Let’s Make the Flavored Milk
Take your second liter of milk and bring it to a gentle boil. Keep stirring as it reduces—this’ll take about 15–20 minutes. We want it creamier, not super thick.
Now add your saffron, cardamom powder, sugar, and chopped nuts. Stir, simmer a bit, then turn off the heat and let it cool.
🥄 Step 5: Final Assembly – The Best Part!
Once your rasgullas are cool, gently squeeze each one to remove the syrup (don’t mash them!).
Now plop them into your flavored milk. Let them soak for at least 2 hours in the fridge. The longer they chill, the better they taste.
🎉 And That’s It – Your Homemade Rasmalai Is Ready!
When you finally serve it, sprinkle a few more nuts on top, maybe a saffron strand or two, and just sit back and enjoy that first bite. Soft, juicy, milky, and fragrant—pure joy in a bowl.
💡 My Little Tips:
- Always use full-cream milk—no shortcuts here!
- Don’t skip the kneading; that’s where the soft texture comes from.
- You can make the milk part a day ahead—it actually tastes better after chilling overnight.
If you made it this far with me, huge congrats! 🎉 You just made one of India’s finest desserts from scratch.
