Juicy Soft Rasmalai Recipe

It’s a very popular saying that Bangladesh is the master of deserts and sweets but amongst all of them, Rasmalai is really authentic and delicious. The indulgent taste of these smooth and softballs in delicious cardamom milk is really mouth-watering.

You may also like:

• Indian Sweet Jalebi
• Besan Badam Ki Barfi
• Instant Gulab Jamun

You can add a lot of dry fruits and even saffron as a topping and can make this dish a perfect choice for your perfect family time.

Prep Time – 10 Minutes
Cook Time – 50 Minutes
Yield – 6
Difficulty Level – Easy

Recipe Ingredients

For Rasmalai Balls:

• 5 cups milk
• ¼ cup lemon juice
• 1 cup sugar
• 3 cups of water

For Milk Mixture:

• 3 cups milk
• 3 tablespoons sugar
• 3 to 4 cardamoms (powdered)
• 2 tablespoons crushed almonds
• 1 tablespoon crushed pistachio

Recipe Instructions

1. Heat milk in a large pan until it begins to boil.
2. Add lemon juice and wait till the curds are formed. Keep cooking with constant stirring for about 15 more minutes until the curds stop forming.
3. Drain out the curd in a colander with muslin cloth and leave for about 5 minutes until all the extra water is drained off. Now hold the cloth and seal the curd inside and squeeze tightly so that every single drop comes out of it. You can also set it under a pan or heavy dish for 15 to 20 minutes to drain out extra water.
4. If you want to check the perfection of paneer (curd) take little in your hand and kneed in your palm for 10 seconds, if the paneer comes out clear powder like then its perfect to use and if it leaves water in your hand then you should place it under a dish or pan to squeeze out extra water.
5. Take the paner in a large bowl and kneed for about 10 minutes until a fine mixture then make small balls without cracks then press a little at the centre to make a flat ball. Set aside.
6. Now add sugar in 3 cups of water and bring to boil. When the sugar is fully dissolved, add the rasmalai patties (curd balls) into the boiling sugar mixture, cover the lid and cook for about 20 minutes at high. The pan should be big enough as the patties puff up after few minutes.
7. Take out the rasmalai patties from the water and press a little to squeeze out extra water. Set aside in a dish.
8. Now take another pan and add milk, cook until reduced to half then add sugar and cardamom and cook for 5 to 7 minutes again with constant stirring.
9. When ready pour the milk in a dish and place the rasmalai patties in that milk mixture and garnish with crushed almonds and pistachios. Place in the refrigerator for about 2 to 3 hours and serve chilled.