Authentic Rasmalai Recipe – Saffron Milk & Chenna Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Rasmalai Recipe – Saffron Milk & Chenna Sweet

Introduction

Oh, Rasmalai. Just the name conjures up images of festive tables and happy faces, doesn’t it? This creamy, saffron-infused dessert is a classic for a reason – it’s utterly divine! I remember the first time I attempted this recipe; it felt a little daunting, but the end result was so worth it. Now, I’m excited to share my version with you, broken down into easy-to-follow steps. Get ready to impress everyone with this melt-in-your-mouth treat!

Why You’ll Love This Recipe

This Rasmalai recipe isn’t just about following instructions; it’s about creating an experience. It’s a little bit of effort, yes, but the reward is a dessert that’s incredibly flavorful, beautifully fragrant, and guaranteed to be a crowd-pleaser. Plus, making it yourself means you control the quality of ingredients – and trust me, that makes all the difference.

Ingredients

Here’s what you’ll need to create this magic:

• 1 liter Full Cream Milk
• 1 cup Sugar (approx. 200g)
• 4 cups Water (approx. 950ml)
• 1.5 teaspoon Cornflour (approx. 7g)
• 3 tablespoons Lemon Juice
• Few Saffron Strands
• 500 ml Full Cream Milk
• 3 tablespoons Sugar (approx. 40g)
• ½ teaspoon Cardamom Powder
• 1-2 tablespoon Chopped Pistachios
• Few Saffron Strands

Ingredient Notes

Let’s talk ingredients for a moment. A few things will really elevate your Rasmalai:

• Full Cream Milk: Don’t skimp here! The richness of full-cream milk (around 3.25% fat) is essential for that signature creamy texture.
• Saffron Strands: Quality saffron makes a huge difference in both color and flavor. A little goes a long way, so don’t be shy!
• Cardamom: This spice is the heart of many Indian desserts. Use fresh cardamom powder for the best aroma. I grind my own whole cardamom pods whenever possible – it’s so much more fragrant!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Chenna: In a heavy-bottomed pan, bring 1 liter of milk to a boil. Add a few saffron strands for that beautiful golden hue. Once boiling, remove from the heat and let it cool slightly. Now, slowly add the lemon juice, stirring gently. You’ll see the milk start to curdle – that’s exactly what we want!
2. Strain & Rinse: Line a colander with a clean cotton cloth. Pour the curdled milk into the cloth and strain well to separate the chenna (Indian cheese). Rinse the chenna thoroughly under cold water to remove all traces of the lemon flavor. This is important! Then, squeeze out as much excess water as possible.
3. Knead the Chenna: Place the chenna in a clean bowl and add the cornflour. Now comes the arm workout! Knead the mixture for 7-8 minutes until it becomes incredibly smooth and pliable. This is key to soft, melt-in-your-mouth rasmalai. Shape the chenna into small, flattened discs.
4. Boil the Syrup: In a separate pan, combine 1 cup of sugar and 4 cups of water. Bring to a boil and gently add the chenna discs. Cook for 15-20 minutes, or until they float to the surface and are slightly puffed up.
5. Prepare the Milk Syrup: While the chenna discs are cooking, let’s make the saffron milk syrup. In another pan, simmer 500ml of full cream milk until it reduces by half. Stir in 3 tablespoons of sugar, cardamom powder, chopped pistachios, and a few saffron strands.
6. Soak & Chill: Once the chenna discs are cooked, carefully remove them from the sugar syrup and let them cool. Then, gently place them in the lukewarm saffron milk syrup. Let them soak for at least 2-3 hours (or even overnight!) in the refrigerator. This allows the rasmalai to fully absorb the flavors. Garnish with extra pistachios before serving.

Expert Tips

• Don’t overcook the chenna discs, or they’ll become rubbery. They should be soft and slightly spongy.
• The milk syrup should be lukewarm when you add the rasmalai discs. This helps them absorb the syrup without breaking apart.
• Patience is key! Allowing the rasmalai to chill and soak properly is what makes it truly special.

Variations

• Vegan Rasmalai Adaptation: My friend, Priya, is vegan and loves this adapted version! Use plant-based milk (soy or cashew work well) for both the chenna and the syrup. For the chenna, you can use a blend of soaked and blended cashews and almond flour, with a little agar-agar to bind it.
• Gluten-Free Considerations: Good news! Cornflour is naturally gluten-free. However, always double-check the sourcing to ensure there’s no cross-contamination.
• Spice Level: Feel free to adjust the amount of cardamom to your preference. Some people like a stronger cardamom flavor, while others prefer it more subtle.
• Festival Adaptations: Rasmalai is perfect for celebrations! It’s a staple during Diwali and Holi at my house, and always a hit at special occasions.

Serving Suggestions

Serve chilled, garnished with a sprinkle of chopped pistachios and a few extra saffron strands. It’s delicious on its own, but a side of fresh fruit can also be a lovely addition.

Storage Instructions

Rasmalai will keep in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from drying out.

FAQs

• What type of milk is best for Rasmalai? Full-cream milk is the way to go! It provides the richness and creaminess that makes Rasmalai so special.
• How do I prevent the chenna from becoming rubbery? Don’t overcook the chenna discs, and be sure to knead the chenna well with the cornflour.
• Can I make Rasmalai ahead of time? Absolutely! You can make the chenna discs and the syrup a day in advance. Store them separately and assemble the rasmalai just before serving.
• What is the purpose of saffron in Rasmalai? Saffron adds a beautiful color, a delicate aroma, and a subtle, luxurious flavor.
• How do I know when the syrup has reached the right consistency? The syrup should be slightly sticky, but not too thick. It should coat the back of a spoon.