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Rasmalai Recipe: Soft, Spongy, and Melt-in-Your-Mouth Recipe

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4.3 from 14 reviews

Rasmalai is a classic Indian dessert featuring soft, spongy cheese discs soaked in aromatic, flavored milk. This recipe walks you through creating delicate chenna balls cooked in a fragrant sugar syrup and infused with saffron, cardamom, almonds, and pistachios, resulting in a melt-in-your-mouth treat perfect for any celebration.

Ingredients

Flavored Milk

  • 3 cups full-fat milk
  • ⅓ cup sugar
  • 8 almonds, thinly sliced
  • 10 pistachios, thinly sliced
  • ½ teaspoon cardamom powder
  • 1 pinch saffron

Chenna (Fresh Cheese)

  • 1 liter (4¼ cups) full-fat milk
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • 1 teaspoon all-purpose flour (for kneading)
  • 4 cups ice-cold water (for washing)

Sugar Syrup

  • 1 cup sugar
  • 4 cups water
  • 4 green cardamom pods, lightly smashed

Instructions

  1. Make the Flavored Milk: Rinse the inside of a heavy-bottomed 3-quart saucepan with water, leaving a small splash to prevent scorching. Add 3 cups full-fat milk and bring to a full boil over medium heat in about 10 to 12 minutes. Add sliced almonds, pistachios, cardamom powder, and saffron. Simmer for 5 minutes stirring occasionally. Then add ⅓ cup sugar and cook for another 10 to 12 minutes on medium heat, stirring regularly, until the milk reduces slightly to about 2½ cups and thickens just a bit. Pour into a bowl and set aside to cool slightly (you will warm it before serving).
  2. Make the Chenna: Place a strainer over a large bowl and line it with muslin cloth. In another heavy-bottomed 3-quart saucepan, bring 1 liter full-fat milk to a boil over medium heat (10-12 minutes). Turn off heat and let cool for 3 to 4 minutes to avoid rubbery texture. Mix vinegar and water and add one tablespoon at a time to the milk gently stirring slowly after each addition until curds form and whey separates (after about 3-4 tablespoons). Pour mixture through the muslin-lined strainer, collecting curds. Save the whey if desired. Rinse the chenna under ice-cold water to remove vinegar taste. Gently squeeze out water until no more drips. Place the cloth with chenna back in the strainer, weigh it down with around 3 pounds, and leave for 8 to 10 minutes until slightly crumbly and a little dry to touch.
  3. Knead the Chenna: Transfer drained chenna to a large plate placed over a silicone mat or damp towel to prevent sliding. Crumble the chenna and knead with the heel of your palm for 8 to 10 minutes until smooth, silky, and elastic. Knead in 1 teaspoon all-purpose flour lightly for 1 minute to bind the dough. Let rest for 5 minutes.
  4. Prepare the Sugar Syrup: In a wide 4-quart pan, combine 1 cup sugar, 4 cups water, and smashed cardamom pods. Bring to a full boil over high heat, about 10 minutes.
  5. Shape the Rasmalai: Divide the chenna dough into 12 equal portions. Roll each into smooth balls and then gently flatten between palms to form thick, petal-like discs. Avoid making them thin as they will expand in syrup.
  6. Cook the Rasmalai Discs: Add the flattened chenna discs gently into the boiling sugar syrup without stirring. Cook uncovered for 1 minute, then cover and cook on high heat for 10 minutes without lifting the lid, allowing steam to puff them up.
  7. Chill in Ice Water: Prepare a large bowl of ice water. Turn off the heat and transfer the cooked rasmalai discs carefully into the ice bath. Let them soak for 10 minutes to stop cooking and firm up. If discs float, cook another minute in syrup before transferring.
  8. Assemble and Refrigerate: Gently squeeze excess water from each rasmalai without drying them completely. Warm the flavored milk until comfortably warm (not hot). Place the squeezed rasmalai into the warm milk to soak and plump back up. Cover and refrigerate for at least 2 hours before serving for the best flavor and texture.

Notes

  • Ensure the milk for chenna is not too hot when adding vinegar to avoid rubbery curds.
  • Do not stir vigorously when curdling; gentle stirring yields soft chenna.
  • Kneading chenna for the full time is essential for smooth, elastic texture of rasmalai.
  • Do not make the chenna discs too thin, as they will expand during cooking.
  • Do not lift the lid during the 10-minute cooking of chenna discs; steam helps them puff perfectly.
  • Using muslin cloth and proper draining ensures correct moisture level for kneading.

Find it online: https://lauracooks.com/rasmalai-recipe-soft-spongy-and-melt-in-your-mouth-recipe/