Rasmalai

Rasmalai or Roshomalai are spongy fresh cottage cheese dumplings that are dunked in creamy cardamom and saffron milk. It is one of the most famous Indian desserts that always brightens the festive mood. The recipe is simple with few steps to keep in mind for the perfect texture of Rasmalai

Rasmalai 

Ras meaning juice and malai means cream, this dessert is originated from the eastern region of Indian subcontinents. We like to call it Roshomalai

Rasmalai has always been one of my favorite desserts, even when I didn’t have a sweet tooth. For me, the creamy milk needs to be the right consistency, not too thick or too thin.

The fresh cheese dumplings need to be soft and airy.

There are multiple steps involved, and it may feel like a lot of work, but it will be worth it at the end when you take that first bite.

Rasmalai 1

KEY Components of Rasmalai

The two key components of Rasmalai / Roshmalai are the fresh cheese dumpling known as chhena and the flavored milk.

Getting the texture of the Chhena pillowy soft is a skill, one that you can perfect only with practice. I am telling you this from my own experience. Once you get that right, making Rosogolla and Rasmalai will feel effortless.

Indian Desserts (Festive Food )

Tips to make super soft Chhena 

  1. Use whole milk. Any other variety and it will not be that great. If you however tried something else, please let me know, and I would love to try.
  2. Before you add lemon juice/vinegar to the boiled milk, make sure to add a few ice cubes. The ice cubes will drop the temperature of the milk and the curdle milk will look smoother and distributed instead of all grouped up in clusters.
  3. Don’t leave the chhena hanging in the cheese cloth for more than 30 minutes. If you keep it longer, all the moisture will go away, and you will not get that smooth soft texture.
  4. Kneading the fresh chhena for 10 minutes is crucial. It will break down the cheese into a soft pliable dough. Now kneading process is different and watch this video to understand the steps better 

 Indian Desserts (Festive Food )

Shaping and Cooking the Rasmalai 

Once your chhena dough is ready, you divide the dough into small dumplings. Keep in mind that these will fluff up and double in size on cooking. So you need to shape these tiny.

Traditionally, Rasmalai are shaped like a flat disc. Take a dumpling and roll it around in your hand to shape it into a ball. Then gently press it to flatten it.

Once you are done shaping the Rasmalai, you cook it in sugar syrup. Keep in mind when choosing the cookware as these needs space to fluff up.

The cooked chhena needs to be cooled down to room temperature before you  squeeze the excess syrup out of it and place it in the flavored milk.

The Malai (Flavored Milk) 

The key step to making the perfect malai is to make sure you do not cook the whole milk for too long. If it gets thicker than the cooked chhena disc will not be able to soak the milk.

You cook the whole milk with nuts and spices for just 15 minutes.

Rasmalai is hard to pass, it’s so tempting and if prepared the right way, every bite will bring a smile in your face. The chhena disc should melt in your mouth and the milk should be flavorful creamy and so flavorful.

Rasmalai - Indian Desserts (Festive Food )

Rasmalai (Juicy cheese dumplings in favored cream)

Rasmalai (Juicy cheese dumplings in favored cream)

Yield: 15 Rasmalai
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes

Rasmalai are spongy fresh cottage cheese dumplings that are dunked in creamy cardamom and saffron milk. It is one of the most famous Indian desserts that always brightens the festive mood. The recipe is simple with few steps to keep in mind for the perfect texture of Rasmalai

Ingredients

for fresh chenna

  • 4 cups whole milk
  • 3 tablespoons white vinegar and 2 tablespoons water mixed together
  • 3 ice cubes

for light sugar syrup

  • 3 cups water
  • 1½ cups sugar

for flavored milk

  • 4 cups milk
  • 1 cup white sugar
  • 5 green cardamoms, crushed
  • pinch of saffron thread
  • 1/4 assorted nuts finely chopped, not powdered

Instructions

  1. To prepare the fresh chenna, start by lining a colander with a cheesecloth and place the colander on a huge vessel or in a clean sink.
  2. Pour the milk in a heavy bottom saucepan on medium high heat. Stir occasionally using a wooden spoon until the milk comes to a boil. Once the milk comes to a complete boil, switch off the heat and drop the ice cubes immediately. Then, pour the water-vinegar mixture and stir. You will notice that the milk will start to curdle, and the water will turn green in shade. Carefully pour the curdled milk over the cheesecloth.
  3. Run cold water for a few seconds on the collected curdled milk over the cheesecloth. Then, gather the edges of the cheesecloth and squeeze out as much water possible. Tie the edges into a knot and hang it either over the sink or over a vessel. Hang it for 30 minutes to drain out all the water.
  4. In the meantime prepared the flavored milk. Place the milk in a bowl and crush the saffron threads into it along with the green cardamoms and the assorted nuts. Let it simmer in medium heat for 15 minutes, make sure to stir around so the milk doesn't get burnt at the bottom of the pan. Once done leave it aside to cool down to room temperature.
  5. After 30 minutes, letting the chhena drain excess water, carefully open the knot and scrape the cheese out of the cloth into a plate. Knead the chhena for 10 minutes and then, make 15 dumplings out of it.
  6. Shape the dumplings in mini patties and keep it aside. Make sure the patties don’t have any cracks. Keep it covered so the chhena doesn't dry out.
  7. Place another heavy bottom pan on medium high heat and pour the water and sugar for the syrup. Bring it to a boil and let it simmer for 10 minutes. Then, bring the heat down to medium and drop the shaped dumplings. Cover the pan and cook for 7 minutes, then remove the lid and gently move the dumplings around from the sides to the center. Cover and cook for 6 minutes.
  8. Next, switch off the heat, remove the lid and leave it aside to cool down completely by gently pressing it in your palm and drop it in the room temperature flavored milk.
  9. Allow it rest at room temperature for at least 3 hours for the chhena to soak up all the milk and turn into spongy delicious Rasmalai.
  10. While serving, sprinkle some slivered nuts on top and dried rose petals (optional)
Rasmalai - Indian Desserts (Festive Food )
Rasmalai - Indian Desserts (Festive Food )
Did you enjoy this Rasmalai? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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10 Comments

  • soma sengupta
    Reply
    soma sengupta
    October 16, 2017 at 12:04 PM

    OMG how stunning is this! I seriously wish this was not a virtual potluck and we could taste some of this food 🙂 Happy Diwali!

  • Maumita
    Reply
    Maumita
    October 16, 2017 at 8:08 PM

    Amazing shot Kankana and lovely recipe 🙂

  • angiesrecipes
    Reply
    angiesrecipes
    October 16, 2017 at 9:56 PM

    it’s always a treat to see your creations and photography. That creamy sauce looks so good!

  • Aparna somani
    Reply
    Aparna somani
    October 17, 2017 at 3:34 AM

    What amazing pics. All of them.!! I always start out all gung ho but never end up planning the props or making the effort. Lovely concept. This virtual pot luck. Have fun. Burp!!!

  • Bhumika
    Reply
    Bhumika
    October 17, 2017 at 4:33 AM

    Will definitely try this recipe. Wish you and your family a wonderful and flavorful Diwali 🙂

  • Ruby & Cake
    Reply
    Ruby & Cake
    October 17, 2017 at 6:12 PM

    Wish this virtual potluck was in the physical realm so I could eat myself stoopid! All these gorgeous recipes are making me salivate into my keyboard. your photography here is so stunning!

  • heather (dng)
    Reply
    heather (dng)
    October 18, 2017 at 12:33 AM

    i’ve never had rasmalai before, but really wishing i had! it sounds so tender and comforting, and i love how sunny the safron makes the cream (:

  • Meg | Meg is Well
    Reply
    Meg | Meg is Well
    October 21, 2017 at 9:39 AM

    This is a beautiful dessert and I love virtual potlucks. Everything looks so good and I love being introduced to bloggers I’ve never seen before. Have a happy Diwali!

  • mjskitchen
    Reply
    mjskitchen
    November 16, 2021 at 2:18 PM

    The first thing I thought when I looked at the second photo was how the chenna looks like it would just melt in your mouth. Apparently it does. 🙂 And the flavored milk, I could just make that and drink it for breakfast. What an exciting dish to try.

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