How To Make Rasmalai
End your meals on a high note with this Rasmalai recipe. A Bengali treat made with sweetened balls soaked in thickened milk and spiced with cardamom and saffron for a creamy and melt-in-your-mouth dessert.
Prep:
5 mins
Cook:
45 mins
Total:
50 mins
Ingredients
- 15 Rasgulla, homemade or store brought
- 4 cups whole milk
- 5 tbsp sugar, or more to taste
- 12 almonds, unsalted, blanched
- 12 pistachios, unsalted, blanched
- ½ cup water, for blanching the almonds and pistachios
- ½ tsp cardamom powder
- 2 tsp rose water, or kewra water (pandanus water)
- 10 saffron strands, plus more for garnish
Instructions
To Prepare:
- In a pot, boil almonds and pistachios in ½ cup water. Cover and set aside for 30 to 40 minutes.
- Peel almonds and pistachios and slice them finely. Set aside.
To Make Rabdi:
- Pour milk into a thick bottomed pan or kadai. Bring the milk to a boil on medium heat while stirring frequently.
- Set aside 2 tablespoons of milk in a small bowl. Keep the milk warm and stir in crushed saffron strands. Set aside.
- Once the milk in the pot comes to a boil, lower the heat for a slow simmer. Move the floating clotted cream (malai) to the sides. Continue to simmer the milk until it's reduced to half.
- Keep collecting the cream that floats to the top and move it to the sides. Also, stir milk at intervals to prevent burning at the bottom.
- Add sugar and stir until dissolved. Then add cardamom powder, almonds, and pistachios. Reserve a few slices of almonds and pistachios for garnishing. Pour in the saffron infused milk. Stir and keep simmering at low heat.
To Make Rasmalai:
- To make rasmalai it will need 12 to 15 rasgulla. Either store bought or home made is fine.
- Press each rasgulla with a spatula and apply pressure to remove excess sugar. Palms can also be used to apply gentle pressure, being careful not to break them. Repeat with the rest of the rasgullas.
- Add rasgulla in the pot of milk and simmer for 2 to 3 minutes on a low heat. Turn heat off and pour rose water or kewra water (pandanus water). Stir gently, cover, and let rasmalai come to room temperature.
- Transfer rasmalai to a covered container and chill in the refrigerator. To serve, garnish with sliced almonds and pistachios. Top with a few saffron strands. Can also be served warm or at room temperature.
Nutrition
- Sugar: 81g
- :
- Calcium: 249mg
- Calories: 477kcal
- Carbohydrates: 84g
- Cholesterol: 34mg
- Fat: 10g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 524mg
- Protein: 11g
- Saturated Fat: 3g
- Sodium: 155mg
- Vitamin A: 287IU
- Vitamin C: 1mg
Share your thoughts and experiences with making Rasmalai in the Recipe Sharing forum. Let's discuss tips, tricks, and variations of this classic Indian dessert!
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