3 Step Soft & Juicy Rasmalai Recipe | Easy Indian Sweet
Learn this 3-step soft & juicy Rasmalai recipe. Make creamy, spongy paneer patties in saffron milk at home with this easy Indian dessert guide.
Equipment
- heavy-bottomed pot
- Strainer or sieve
- Cheesecloth or clean kitchen towel
- Wooden spoon for stirring
- Slotted spoon for removing patties
- Separate pot for milk
- Serving dish
- Knife for chopping nuts
- Bowls for mixing
- Measuring cups and spoons
Ingredients
Cheese:
- 1 liter whole milk
- ¼ cup lemon juice
- ¼ tsp cardamom powder
- Pinch saffron
Milk:
- 1 liter whole milk
- 1 cup heavy cream
- ¾ cup sugar
- ¼ tsp cardamom
- Pistachios chopped
- Almonds chopped
Cooking:
- Water
- Pinch sugar
Instructions
- 1. Boil Milk: Heat 1 liter milk to a rolling boil in a heavy pot. Watch carefully as milk boils over easily.
- 2. Curdle: Slowly pour lemon juice while stirring gently. Milk separates into white curds and yellowish whey. Stir for 1 minute.
- 3. Rest: Turn off heat and let sit for 5 minutes. This allows curds to fully separate.
- 4. Drain: Line strainer with cheesecloth. Pour curdled milk through to drain whey. Hang cloth to drain 30 minutes.
- 5. Knead Cheese: Transfer curds to bowl. Knead for 5-10 minutes until smooth and soft. Add cardamom and saffron. If too crumbly, add milk. If too wet, squeeze out liquid.
- 6. Shape Patties: Divide cheese into 12 portions. Roll into smooth balls, then flatten into 2-inch wide patties about ½ inch thick.
- 7. Boil Water: In separate pot, bring water to rolling boil. Add pinch of sugar to help keep patties intact.
- 8. Cook Patties: Gently drop patties into boiling water one by one. They sink first, then float after 3-4 minutes. Cook 2 more minutes after floating.
- 9. Cool Patties: Remove with slotted spoon and place on clean cloth to cool completely. Handle gently as they're delicate.
- 10. Make Milk: Heat 1 liter milk, add sugar gradually while stirring until dissolved. Simmer 10 minutes. Add heavy cream slowly while stirring. Add cardamom powder.
- 11. Chill Milk: Remove from heat and cool to room temperature. Transfer to refrigerator until completely cold.
- 12. Assemble: Place cooled patties in serving dish. Pour cold sweetened milk over them until completely submerged. Top with chopped pistachios and almonds.
- 13. Soak: Refrigerate for minimum 2 hours. Longer soaking makes them juicier as they absorb more milk.
- 14. Serve: Serve chilled directly from refrigerator in bowls with some of the milk.
Notes
- Milk Quality: Use whole milk only for soft, creamy cheese.
- Lemon Addition: Add slowly and stir gently for even curdling.
- Kneading: Full 10 minutes ensures smooth texture throughout.
- Patty Shape: Keep them uniform for even cooking and milk absorption.
- Water Heat: Must be at rolling boil before adding patties.
- Gentle Touch: Use slotted spoon, move slowly to avoid breaking patties.
- Creaminess: Use more cream or condensed milk for richer rasmalai.
- Make Ahead: Cheese can be made 1 day before. Make milk same day.
- Storage: Keep in airtight container in fridge for 4 days maximum.
- Freezing: Not recommended as texture changes completely.