From all the recipes I’ve created or developed for this channel, I had the most trials and errors with this one. It’s very easy to make Rasmalai, but takes some finessing to get it right. I’ve had everything from unmoldable dough to disintegrating dough in the syrup and with every failure, I was more convinced to get it right.

If you have no idea what Rasmalai even is, it’s essentially a dollop of curdled Milk solids soaked in delicious and fragrant Milk. While that may not sound that appetizing, it really is. The trick is to get the solids to be super soft and spongy so it can soak up all that flavoured milk through the process of Osmosis(my fave topic in Science class)

Watch my video for all the tips and tricks to making great Rasmalai in your own home and never give up!

Rasmalai

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Ingredients
  

Malai or Chena

  • Juice of Lemon 40 ml
  • Water 40 ml
  • 1 litre full fat Milk
  • 1/2 cup of Water
  • ½ tsp Corn Starch

Sugar Syrup

  • 6 cups Water
  • 2 cups Sugar

Ras or Rabdi

  • 500 ml full fat Milk
  • 1/2 cup Sugar
  • 3 Cardamoms
  • 1/2 tsp sugar
  • 1/2 cup Nuts – Cashews Pistachios and Almonds
  • Few strand Saffron

Instructions
 

  • For best results, please do watch my detailed instruction video
  • Heat the milk for the malai or chena just till it starts to almost boil and then switch the heat off
  • Add a ½ cup of water and allow it to cool till it’s 20% cooler
  • Mix the Lemon juice with the Water and slowly add this into the Milk to curdle it
  • Quicky strain this into a cheesecloth and rinse with chilled water
  • Tie the cloth and allow to drain for about 30 mins
  • Remove the chena and knead with the cornstarch for a maximum time of 30 mins
  • Form into balls and then flatten
  • Make the sugar syrup by boiling the water and dissolving the sugar
  • Keeping the heat high, add the balls in and cook them for 15 mins, flipping in between
  • Prepare the ras or the rabdi by heating the Milk
  • Add the Sugar and crush the Cardamom seeds together with a ½ tsp of Sugar and add that in
  • Crush the nuts and add this in as well
  • Cook till the milk is about 10 – 20% evaporated
  • Squeeze the extra juice from the malai or chena and while it’s still warm cover with half the Milk
  • Store for 2 days in the fridge so the Malai absorbs the Ras
  • Heat the remaining half of the Milk, reduce by 50% and store the thicker Milk separately
  • When ready to serve mix in the thicker Milk