This is one of the popular Indian sweet recipes from Bengal, along with GULAB JAMUN, BARFI, LADOO, and KHEER.
Ras means ‘juice’, and malai means ‘cream’ - i.e., creamy cheese balls in flavored milk. This dessert tastes the best when served chilled. The only difference between RASGULLA (rasogolla) and rasmalai is that rasgullas are soaked in sugar syrup (served warm or chilled) and rasmalais are soaked in flavored sweetened milk (rabri). My family loves both, but I prefer rasmalai over rasgulla. Especially because I go crazy with the aroma of the saffron-flavored milk. It’s like ambrosia! Once you prepare RASGULLA, rasmalai is super easy. Many people bring store-bought tinned or canned RASGULLA and prepare rasmalai. And because it is a lengthy process, some people bring and enjoy this sweet right from halwai or sweet shops. Even easier 🙂 I prefer doing it from scratch. That is, right from making PANEER. Nothing can beat homemade recipes. It not only tastes good, but it is also free from all preservatives and, most importantly, filled with love 🙂
Preparing sweetened milk, also called rabri, is also super easy. Just let whole milk with sugar and other flavorings to reduce in a heavy-bottomed pan (I use a nonstick pan) on medium heat till it is about half its original volume. Just ensure that you keep stirring the milk as it reduces to prevent it from burning at the bottom. I have added cardamom powder and saffron strands as flavorings. However, you can get very creative - the mithai bhandar (sweet outlet) in my husband’s hometown sells pistachio rasmalai, rasmalais soaked in chocolate milk, and rose milk, to name a few. You can also make Rasmalai Cheesecake Jars by substituting barfi with rasmalai in the following recipe - MANGO BARFI CHEESECAKE JARS. The reason why I am posting this today immediately after RASGULLA is that even you guys can have a double treat back-to-back along with me 🙂 I hope you guys try this out. Have a happy and prosperous Diwali!
Preparation time: 30 minutes Serves: 18-20 Rasmalai
Ingredients for Soft Rasmalai
Rasgullas - 18 to 20 (You can use store-bought can or tin also) Whole milk - 4 cups Sugar - 4 tablespoon ( adjust as per your taste) Cardamom powder - ¼ tsp Saffron threads - 8 strands Almonds chopped - 1 ½ tbsp Pistachios chopped - 1 ½ tbsp
How to make soft rasmalai at home from scratch
Step I
Follow the same steps until rasgullas are cooked in a pressure cooker. Once they are done, remove each rasgulla from the sugar syrup and lightly squeeze them between your palms to remove the sugar syrup and set it aside.
Step II (Prepare Rabri or Rabdi or sweetened flavored milk)
Add milk to a heavy-bottomed pan and bring it to boil on medium flame. When you see the foam in the milk, add sugar, cardamom powder, and saffron threads and keep stirring it till the milk mixture is reduced by half (approximately 2 cups) Make sure you keep stirring it continuously to avoid it from burning at the bottom. Switch off the flame. Now, add squeezed rasgullas to this mixture and allow it to cool down. I prefer to refrigerate it for a couple of hours or overnight because this dessert tastes best when served chilled. Rasmalai is ready. Garnish it with chopped almonds, pistachios, and some more saffron strands if required.
Tips:
Vary the amount of sugar and garnish as per your taste. This dessert will remain fresh in the refrigerator for 2 to 3 days.
Detailed recipe for Rasmalai | How to make soft Rasmalai at home (Also known as Rabdi or Rabri Rasmalai)
Recipe card
If you like this Rasmalai (Milk-based Sweet) recipe,
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