How To Make Soft Rasmalai At Home

    Popular Indian Sweet - Indian Cottage Cheese Dumplings Soaked In Sweetened Thickened Milk Flavored With Saffron & Cardamom
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    Rasmalai Recipe

    Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.

    Rasmalai Indian Sweet

    There are two parts to Rasmalai – the rasmalai balls and the thickened milk.

    Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked.

    The thickened milk or the ras: The rasmalai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. It is then flavored with saffron and cardamom.

    Kesar Rasmalai

    So now that we know what rasmalai is let’s talk a bit about how you can make them perfectly at home. The biggest problem that people face while making rasmalai at home is that the rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your mouth – that’s when you know you have made the perfect rasmalai. During my trip to India this time I made it so many times that now I feel confident in sharing these little tips which will make sure that your rasmalais turn out perfectly every time.

    I will talk about these tips as we go through the step by step picture for this recipe

     

    Method

    Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

    Point No.1 : Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet.

    Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer.

    Rasmalai-Recipe-Step-1-notitle-cwm

    Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

    Point No. 3: Even though you have to squeeze out the water completely from the chena, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. So don’t press it too hard else it will become dry and resulting rasmalai balls will not be soft. This step is important so do leave little water in the chena so that it feels soft and moist when you mash it.

    Rasmalai-Recipe-Step-2-notitle-cwm

    Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

    Point No. 4: Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down. When the chena is smooth you should be able to make smooth balls out of it.

    Point No. 5: The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size.

    Rasmalai-Recipe-Step-3-notitle-cwm

    Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done. They are always done by 15-17 minutes so you can skip this step if you want.

    Point No. 6: Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls.

    Point No. 7: The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

    Point No. 8: If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency. With 4:1 ratio, you will hardly need to add any water. That’s why I said this is the perfect ratio for maintaining the correct syrup consistency.

    Point No. 9: Once the balls are cooked, let them cool down to room temperature. While the balls are cooling down make the thickened milk.

    Rasmalai-Recipe-Step-4-notitle-cwm

    In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside.
    Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

    Rasmalai-Recipe-Step-5-notitle-cwm

    After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Also add finely chopped pistachios [if using]. Mix and switch off the flame.

    Rasmalai-Recipe-Step-6-notitle-cwm

    Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape.

    You can let the balls cool down in sugar syrup itself and then you can skip this step and transfer the balls directly to milk.

    Rasmalai-Recipe-Step-7-notitle-cwm

    After 10-15 minutes transfer the balls to thickened milk. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

    Point No. 10: The milk should be warm when you add the rasmalai balls to it. So the balls should cool down to room temperature but the milk should be warm.

    Rasmalai-Recipe-Step-8-notitle-cwmEnjoy soft melt in your mouth rasmalai!

    Rasmalai Recipe

    * Use real cardamom pods to get the crushed powder. Do not use the ready made cardamom powder that we get in stores, it doesn’t have the same taste as the real one.

    * Rasmalai taste best when chilled overnight. Also the balls soak the milk and all flavored get intermixed well in 8-10 hours. So to serve the next day, make them a day in advance.

    I hope these 10 tips help in making you the perfect soft rasmalai at home.

    How To Make Soft Rasmalai At Home

    Manali
    Popular Indian Sweet - Indian Cottage Cheese Dumplings Soaked In Sweetened Thickened Milk Flavored With Saffron & Cardamom
    4.47 from 95 votes
    Course Dessert
    Cuisine Indian
    Servings 5
    Calories 376 kcal

    Ingredients

    For the rasmalai balls

    • 1 liter whole milk
    • 4 tablespoons lemon juice
    • 1 teaspoon cornflour
    • 4 cups water
    • 1 cup sugar

    For the ras [syrup]

    • 500 ml whole milk
    • 5-6 green cardamom pods peeled and crushed to get the powder
    • saffron a pinch
    • 3-4 tablespoons sugar
    • finely chopped pistachios

    Instructions
     

    Rasmalai Balls

    • Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
    • Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
    • Add lemon juice till the milk curdles completely.
    • Using a strainer drain the water and collect the chena.
    • Rinse it under tap water so that there's no trace of lemon juice in it.
    • Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
    • Add cornflour and start mashing the chena till it’s smooth.
    • Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
    • Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done. They are always done by 15-17 minutes so you can skip this step if you want.

    Thickened Milk

    • In a heavy bottom pan, boil 500 ml of milk.
    • Soak few strands of saffron in a tablespoon of warm milk and set aside.
    • Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
    • After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
    • Also add finely chopped pistachios [if using]. Mix and switch off the flame.
    • Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape.
    • Transfer the balls to thickened milk [milk should be warm].
    • Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

    Nutrition

    Calories: 376kcalCarbohydrates: 64gProtein: 9gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 139mgPotassium: 430mgSugar: 62gVitamin A: 485IUVitamin C: 5mgCalcium: 353mgIron: 0.3mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

     

    How To Make Rasmalai at Home

    How-To-Make-Rasmalai-Collage-nocwm

    458 thoughts on “How To Make Soft Rasmalai At Home

    1. 5 stars
      Hi Manali
      Firstly thank you very much for sharing your recipe, I’ve always loved rasmalai since I was a kid and due to the covid lockdown in UK I have utilised this time to learn cooking,which I enjoy very much.
      This time I followed your recipe for rasamalai as my usual method always ends up with the balls being a bit hard and chewy. I’m pleased to report the balls came out perfect with your method, very soft and melt in your mouth!
      The only thing which didn’t for me in your method was cooling the milk for 10 minutes before curdling it, it just wouldn’t curdle once I let it cool down for 10 minutes so I had to reheat it to enable to curdle. Any ideas or comments on this, in case I did something wrong?
      The other thing is the balls don’t come out fluffy but rather flat, and advice would be welcome. Thank you.

      1. let it cool for 5 minutes only then and then curdle it, adding acid to a little less hot milk helps in getting super soft chena. give ample space in the pan to each ball only then they will have a nice shape

    2. Hi,
      Would you please tell why should I mix cornflower with chana and what should be the ratio of cornflower and the chana.
      Thank you

    3. When I made rasgulla it was very spongy. I cooled it down at room temperature in sugar syrup And then transferred to the milk . But when I transferred them in milk and refrigerated they become little hard and also milk was not absorbed till the centre. What could be the reason. How to fix this problem

    4. 5 stars
      Thanks for the wonderful recipe… You have mentioned tips that helped me understand where the rasmalai can go wrong! My 2nd attempt and this time I used ur recipe. Has come out well!! Thanks ☺️

    5. 2 stars
      The recipe is missing something. Most other recipes calls for boiling the Rasmalai in sugar syrup for less than 10 minutes and covering the pot with the lid while heating the Rasmalai in the syrup. Your recipe called for 15-17 minutes…In boiling syrup…and there is no mention of whether we should cover the pot or not. My Rasmalai came out hard. I was so disappointed because the Rasmalai were hard. I think you should clarify.

      1. There’s nothing missing in this recipe. I have shared how I make it and it comes out perfectly for me every time. Also over the years, hundreds of people have made this recipe successfully (please read the comments). If I haven’t mentioned that pot should be covered that means it wasn’t covered, there’s also a step by step picture which clearly shows that. This recipe is in depth and I don’t think I need to clarify anything more. Your rasmalai is hard because making a good rasmalai is an art which takes practice. You probably squeezed way too much moisture from your chena and that’s why it’s hard.

    6. If I wanted to make a smaller batch.. would halving all the ingredients be okay? Or do you have a suggestion for a better way to do it? I’m nervous to try bc I’ve never made anything like this before. But I love the rasmalai I’ve tried in restaurants so I went and bought the ingredients! Thanks for this recipe 🙂

      1. give it a go, the only thing I would like to say is that learning to make perfect rasmalai takes time (it’s a skill) so don’t be disheartened if you don’t get it at right at the first try (even after following everything in the recipe).

    7. 5 stars
      Thanks for this lovely and yummy recipe…. but can you tell me how will i get to know if my rasmalai balls are ready to transfer into the milk..

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