Rasmalai brings together the simple magic of fresh cheese dumplings and aromatic milk to create pure dessert comfort. The name comes from ‘ras’ meaning juice and ‘malai’ meaning cream. I make this version often at home. The result is a luxuriously smooth dessert that feels special yet comes together with basic pantry ingredients.
About the Recipe
This recipe breaks down the art of making Rasmalai into manageable steps anyone can follow. The dumplings start with fresh paneer that you will knead into a smooth dough. These are then poached in sugar syrup before being bathed in richly reduced milk infused with cardamom and saffron. The nuts add good texture and make it look as beautiful as it tastes.
Why you will love this recipe
The combination of tender cheese dumplings and fragrant milk creates an incredibly satisfying dessert. I appreciate how this recipe uses common ingredients to create something that tastes truly special. The make-ahead nature means you can prepare it well before serving. Plus, the recipe is forgiving, even if your dumplings are not perfectly shaped, they will still taste wonderful once soaked in the aromatic milk.
Rasmalai
Cooking Tips
Knead the paneer dough until completely smooth ; any lumps will affect the texture. When reducing the milk, stir frequently and keep the heat medium-low to prevent scorching. I always let the reduced milk cool slightly before adding the dumplings so they maintain their shape. Squeeze the dumplings very gently when transferring them to avoid breaking.
Serving and Storing Suggestions
Serves 6-8. Prep time 45 minutes plus 3 hours chilling. Store covered in the refrigerator for up to 3 days. Serve chilled in individual bowls with extra nuts sprinkled on top. The flavors develop nicely overnight, making this perfect for preparing ahead.
Similar Recipes
- 1. Rasgulla
- 2. Gulab Jamun
- 3. Rabri
- 4. Kalakand
Nutrient Benefits
Rich in protein from the paneer and milk. Contains calcium for bone health. The nuts provide healthy fats and minerals. Cardamom aids digestion. While this is a sweet dessert, the protein content helps balance blood sugar impact compared to pure sugar desserts.
Rasmalai
Ingredients
- 1 litre Milk
- 100 g Paneer
- 3/4 cup Sugar
- 4 Saffron Strands
- 1 tsp Almonds sliced
- 1 tsp Pistachios sliced
- 1/4 tsp Cardamom Powder
- 2 tsp Maida (Plain Flour)
Instructions
- Crumble the paneer and mix with maida to a smooth dough.
- Make small balls and lightly flatten them.
- Heat 1 cup of water in a pan.
- Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved.
- Remove from flame.
- While it is still hot, add the paneer balls and cover with a lid.
- Keep aside for few hours.
- Boil the milk in a heavy pan until reduced in half.
- Add 1/2 cup of sugar and stir well until fully dissolved.
- Remove from flame.
- Add cardamom powder, saffron strands and mix well.
- Remove the balls from the sugar syrup and squeeze gently.
- Add to the hot milk.
- Garnish with almonds and pistachios.
- Keep it in the fridge for 2 to 3 hours.
- Serve chilled.
How to make Rasmalai in a pressure cooker:
- Follow step #1 from above
- Heat 1 cup of water in a pressure cooker.
- Add 1/4 cup of sugar and stir well until fully dissolved.
- Add the prepared balls and cover with a lid.
- Pressure cook, without adding the weight, until 2 whistles and remove.
- When the pressure has reduced, remove the rasgullas and squeeze gently to remove excess water.
- Follow steps 8 to 15 from above.
Recipe Video
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Frequently Asked Questions
Why did my paneer dumplings break while cooking?
This usually happens if the dough is not smooth enough or the dumplings are handled roughly. Knead thoroughly and handle gently when transferring.
Can I use store-bought paneer?
Yes, but fresh homemade paneer gives the best texture. If using store-bought, grate and knead it very well.
How do I know when the milk is reduced enough?
The milk should coat the back of a spoon and be reduced to about half its original volume. This usually takes 25-30 minutes of gentle simmering.
