Making Process of Rasmalai at Home

Making Process of Rasmalai at Home

Making Ras Malai at Home
Servings: 5 to 6

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


For The Rasmalai Balls

• 1 liter whole milk
• 4 tablespoons lemon juice
• 1 teaspoon corn-flour
• 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


Rasmalai Balls
• Boil milk in a heavy bottom pan. Once it comes to boil, put off the flame and add c 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 cheese (chhena).
• 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 chhena in your hand and squeeze out remaining water slowly.
• Add corn-flour and start mashing the chhena till it's smooth.
• Set the clock to 10 minutes and mash regularly 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.

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 rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
• 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.


Source by Mrunalini Badhei

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.