Let’s make soft, creamy Rasmalai at home and enjoy a royal treat!
Rasmalai is one of those desserts that feels like a warm hug after a hearty meal. It’s soft, creamy, and bursting with flavors of saffron and cardamom is like. If you’ve ever wondered how to make this royal dessert at home, don’t worry, it’s easier!
Ingredients:
For the Rasgullas:
- 1 liter full-fat milk
- 2 tablespoons lemon juice (mixed with 1 tablespoon water)
- 4 cups water
- 1 cup sugar
- 4-5 cardamom pods, crushed
For the Ras:
- 1 liter full-fat milk
- 1/2 cup sugar
- A pinch of saffron
- 1/2 teaspoon cardamom powder
- 10-12 almonds and pistachios(for garnish)
Steps to Make Rasmalai:
Step 1: Make the Paneer (Chhenna)
- Place 1 liter of milk in a large bottomed pot and heat it. Keep stirring to avoid a bottom buildup during the process.
- Turn the heat to low before pouring the lemon juice that you mixed with water in slow steps. Stir constantly until milk transforms into two parts solids and whey.
- Take the pan from heat and spread the curdled milk into the cloth or sieve to drain out all the liquid. After cooking the paneer let it soak in running cool water to clean away lemon remains.
- Press water gently from the mixture until it reaches your desired texture. Once ready, let the paneer drain its juice for half an hour.
Step 2: Shape the Rasgullas
- After preparing the paneer you should work it on a sanitized surface for 8-10 minutes. You should be able to work with the paneer-like dough because it should have a smooth pliable texture.
- You need to split the paneer into even pieces which you should transform into well-rounded balls. Press the paneer slightly into round shapes.
Step 3: Cook the Rasgullas
- Put 4 cups of water into a large pot and add 1 cup of sugar and crushed cardamom pods to create the mixture. Put the mixture to a boil until a light syrup forms.
- Place the paneer discs into the boiling syrup using a careful slide motion. Place the pot under a cover then let it simmer on medium heat for 12 to 15 minutes. The discs will expand beautifully.
- Each paneer disc cools down inside the hot syrup until complete.
Step 4: Make the Flavored Milk (Ras)
- You need another pan for a 1-liter milk portion which must simmer until the liquid amount stays at 3/4 of its beginning size. Regular stirring prevents burn damage during this process.
- Stirring sugar together with little saffron strands and cardamom powder. After stirring you need to let the mixture simmer until it reaches the desired boiling point.
- After finishing the cooking remove the mixture from the heat and let it reach room temperature before handling it.
Step 5: Bring It All Together
- Take the cooked rasgullas out of the syrup and gently press them to remove excess liquid. Be careful not to break them.
- Place the rasgullas in the prepared flavored milk. Let them soak for at least 2-3 hours so they can absorb all the flavors.
- Garnish with sliced almonds and pistachios.
Tips for good Rasmalai :
- Always use fresh, full-fat milk for the creamiest results.
- Don’t rush the kneading process; it’s key to getting soft rasgullas.
- Serve the Rasmalai chilled for the best taste.
Nutritional Values Info :
(per 100g of edible portion)
Nutrients & Energy
| Nutrient | Value | Unit |
|---|---|---|
| Moisture | 65 | g |
| Protein | 5 | g |
| Total Fat | 6 | g |
| Carbohydrates | 20 | g |
| Total Fiber | 0 | g |
| Energy | 160 | kcal |
Vitamins
| Vitamin | Value | Unit |
|---|---|---|
| Total Vitamin A | 150 | μg |
| Beta Carotene | 100 | μg |
| Thiamin (B1) | 0.03 | mg |
| Riboflavin (B2) | 0.2 | mg |
| Niacin (B3) | 0.1 | mg |
| Vitamin C | 1 | mg |
| Vitamin D | 0.02 | μg |
| Vitamin E | 0.5 | mg |
| Vitamin K | 0.2 | μg |
Minerals & Trace Elements (Micro)
| Mineral | Value | Unit |
|---|---|---|
| Calcium | 250 | mg |
| Iron | 0.2 | mg |
| Magnesium | 10 | mg |
| Phosphorus | 100 | mg |
| Potassium | 120 | mg |
| Sodium | 60 | mg |
| Zinc | 1 | mg |
| Copper | 0.01 | mg |
| Manganese | 0.01 | mg |
| Selenium | 3 | μg |
Starch & Sugars
| Nutrient | Value | Unit |
|---|---|---|
| Total Starch | 0 | g |
| Total Sugars | 18 | g |
Fatty Acid Profile
| Fatty Acid | Value | Unit |
|---|---|---|
| Total SFA | 3 | g |
| Total MUFA | 1 | g |
| Total PUFA | 0.2 | g |
| Total Trans FA | 0 | g |
| Cholesterol | 10 | mg |
Facts about Rasmalai :
- The autonomous cities of West Bengal and Odisha serve as the birthplace of Rasmalai despite this holiday treat holding cultural value in both regions.
- The word “Rasmalai” comes from two words: “This dessert gets its name from two components – Ras (meaning juice or syrup) with Malai (meaning cream).”
- During festivals this dessert sparkles at wedding banquets while celebrating and indulging guests.
Life Lesson :
“Just like Rasmalai, life is about finding balance—let the sweetness soak in, take your time to rise, and always garnish it with moments of joy.”
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