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How to make Rasmalai: Indian Dessert Recipe

Updated on January 11, 2010

Rasmalai is a Bengali dessert consisting of cheese (paneer) balls immersed in creamy milk flavoured with cardamom powder. It is also made with home made cheese known as paneer. This delicious Indian dessert tastes best after refrigerating and serve chilled. I have also included a link to a rasmalai recipe video at the end of this hub. Check it out.

Ingredients

For malai

  • Milk- 4 cups
  • Lemon juice dissolved in water- 2 tablespoon lemon juice dissolved in 1 tablespoon of water
  • All purpose flour (maida)- 1 tablespoon
  • Sugar- 1 1/2 cup
  • Water- 4 cups
  • Cardamom powder- 1/4 teaspoon

For ras

  • Milk- 3 cups or use 2 cups half and half milk ( for creamy rasmalai)
  • Sugar- 1 1/4 cup
  • Sliced almonds and pistachios- 1 tablespoon
  • Cardamom powder- 1 teaspoon

Cooking Method for malai: Recipe

1. Heat milk in a pan and bring it to boil for about 8-10 minutes.

2. When it starts boiling, add lemon juice and wait for the milk to curdle completely.

3. Remove from the heat and let it cool for about 3-5 minutes.

4. Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". Wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

5. Knead paneer for about 5-7 minutes to make a smooth dough.

6. Make round shape flat balls of about 1 inch in size (8-10) of the dough and keep aside.

7. Next make sugar syrup. Mix sugar, water and cardamom powder in a saucepan and bring it to boil.

8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

9. Remove the paneer malais from the sugar syrup carefully and let it cool.

Recipe for Ras (the rasmalai syrup)

1. Add milk in a saucepan and bring it to boil. Boil this on over low flame for about 10-12 minutes.

2. Now add sugar, cardamom powder and bring it to boil for about 3-5 minutes.

3. Keep on stirring continuously, until it is reduced to thick consistency.(It should be reduced to 2 cups of milk).

4. Let the milk cool down for about 3 minutes. Then add malais one by one to the milk mixture and garnish with almonds and pistachios.

5. Refrigerate for about 6-8 hours.

6. Serve chilled.

Video that shows how to make Rasmalai:

Rasmalai cooking tips:

  • Ras should always be cooked on a high flame.
  • The softness of the ras depends on how well you knead the paneer.The more you knead, the more spongy will be the ras.
  • While cooking, it should double their size.
  • The cooking time of the ras will vary depending on their size.

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    • profile image

      miya 2 years ago

      Tasty

      I hd tried it

      Yummy

    • profile image

      sani khan 3 years ago

      Thanks for recipe.

    • profile image

      archana 3 years ago

      U didn't said what to do with the flour(maida)... plz tel me..

    • profile image

      lipsa 3 years ago

      i m going to try it today n make my mother happy....Thanks for ur recipe.....

    • profile image

      sadhna 4 years ago

      So nice and tasty

    • profile image

      Anuradha 4 years ago

      Hi,

      Can the Paneer part be made a couple of days in advance?

    • profile image

      naina 4 years ago

      it was delicious

    • profile image

      jaswinder kaur 5 years ago

      nice

    • profile image

      shobhana 5 years ago

      i will definitely try it

    • profile image

      sonia 5 years ago

      cool

    • profile image

      lalala 5 years ago

      tasty..

    • profile image

      Rewat 5 years ago

      I try to make lasmalai but i ploplem when after billing why panee strong and not

      sweet please tell me too

      thank you

    • profile image

      indiafoodrecipes 5 years ago

      Looks so yummy.

    • profile image

      tahiya 5 years ago

      wow such abeautiful receipe

    • profile image

      daman 5 years ago

      oo yum yum...tasty tasty..

    • profile image

      Afreen 5 years ago

      Why do they burst in the syrup??

    • profile image

      SN 6 years ago

      THANK U for showing a wonderful recipe,surely its very delicious n i just love it,thank u mam.

    • profile image

      smita srivastava 6 years ago

      thanks for this sweet recipe i try it . its really tasty

    • profile image

      sinchana 6 years ago

      thanks very much for the instructions........

    • profile image

      6 years ago

      i love rasmalai but the flour comes very loose.. how to thicken it?

    • Palak Verma profile image

      Palak Verma 6 years ago from Sunnyvale

      Amazing recipe..Will try it out..

    • profile image

      Ramya 6 years ago

      what yar who showed this video

    • profile image

      Sunita 6 years ago

      I made it and it was too delicious.

      Thanks

    • profile image

      abeer 6 years ago

      definetly try this out hope its nice

    • profile image

      Aisha  6 years ago

      When i put the malai in the sugar syrup they always separate :(

    • profile image

      kun 6 years ago

      Very good recipe. Tried it out today it was the best ras malai ever

    • profile image

      Huma  6 years ago

      Hi aunty, i was wondering if you could tell me..is Cardamom powder essential or can we skip it?

    • profile image

      manika 6 years ago

      yummy.. yummy..

    • profile image

      ajay kumar 6 years ago

      u guys rock my tounge

    • profile image

      samantha devi 6 years ago

      Thank you so much for the recipe.i tried it & it came out very well. my guests were so impressed.

    • profile image

      sushmitha singh 6 years ago

      it was yummy!

    • profile image

      maria 6 years ago

      thanks or the recipe but this recipe should not be called indian,as it is also eaten in pakistan

    • profile image

      shaji 6 years ago

      very nice

    • candle62 profile image

      candle62 7 years ago from London

      thank you for showing us how to make Rasmalai,

    • profile image

      pawan kumar gupta 7 years ago

      very bad in taste

    • profile image

      Sandhya 7 years ago

      What is the maida for, should I use it while making the dough? But won't that make the malai hard?

    • profile image

      yahsina 7 years ago

      thanks for tasty recipe woooooooooooooo very tastyyyyyy

    • profile image

      sabha 7 years ago

      Hi, I tried this recipe. Hum yum yam sooo tasty and sooo easy to make. Thank you Manjula for showing us how to make rasgula and rasmalai. Only one thing in the writen recipe in ingredients it says (1 TABLESPOON FLOUR), but in making part it was not mentioned?

    • profile image

      banu 7 years ago

      tasty tasty

    • profile image

      sweety 7 years ago

      Thank you Mam, I will definitely try it

    • profile image

      oli tran 8 years ago

      thank you auntie for showing us how to make Rasmalai, we will try it and see how we manage. a new fasinating dessert. please keep the video instruction going.

    • Kulsum Mehmood profile image

      Dr.Kulsum Mehmood 8 years ago from Nagpur, India

      Thank you for this lovely recipe. I will definitely try it out.