Authentic Rasmalai Recipe – Cardamom & Saffron Infused Milk Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Rasmalai Recipe – Cardamom & Saffron Infused Milk Delight

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet, and incredibly fragrant Indian dessert, you’re in the right place. Rasmalai is a classic for a reason, and honestly, it’s a bit of a showstopper. I remember the first time I tried to make it – it took a couple of attempts to get it just right, but the reward is so worth it! Today, I’m sharing my tried-and-true recipe for authentic Rasmalai, complete with all my little tips and tricks.

Why You’ll Love This Recipe

This Rasmalai recipe isn’t just about following steps; it’s about creating an experience. The soft, spongy rasgullas soaked in a luscious, saffron-infused milk… it’s pure bliss! It’s perfect for special occasions, festivals, or honestly, just a cozy night in when you need a little something special. Plus, the aroma while it simmers is heavenly.

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 1 liter milk (full-fat is best!)
• 3 tbsp lemon juice
• 3.5 cups water
• 1 cup sugar
• Pinch of cardamom powder
• 15 small rasgullas (store-bought or homemade)
• 1 cup sugar syrup
• 3 cups milk (for the rabri)
• 0.5 tsp cardamom powder
• 2 tbsp sliced pistachios
• 2 pinch saffron

Ingredient Notes

Let’s talk ingredients for a moment. A few things really make a difference here:

• Full-fat milk: Seriously, don’t skimp! It’s crucial for getting that rich, creamy texture in both the chenna and the rabri (thickened milk).
• Quality Saffron: A little saffron goes a long way, but make sure it’s good quality. It adds that beautiful color and unique flavor. I like to soak mine in a tablespoon of warm milk for about 20 minutes to really release the flavor.
• Fresh Cardamom: Ground cardamom loses its potency quickly. If possible, use freshly ground cardamom for the best aroma and taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chenna. Boil the 1 liter of milk, then slowly add the lemon juice. Stir gently until the milk curdles.
2. Strain the chenna using a clean muslin cloth. Rinse it thoroughly with cool water to remove any sourness – this is important!
3. Now for the kneading! Knead the chenna for about 7 minutes until it becomes smooth and comes together. This is what gives the rasgullas their soft texture. Shape the chenna into small, crack-free balls.
4. In a pressure cooker, prepare a sugar syrup with 1 cup of sugar and 3.5 cups of water. Add a pinch of cardamom powder. Gently add the chenna balls to the syrup.
5. Pressure cook for 1 whistle, then reduce the heat and simmer for another 4 minutes. Let the pressure release naturally.
6. While the rasgullas are cooking, let’s make the rabri. Simmer the 3 cups of milk in a separate heavy-bottomed pan for about 30 minutes, stirring occasionally to prevent sticking.
7. Add the remaining 1 cup of sugar, 0.5 tsp of cardamom powder, sliced pistachios, and the saffron-soaked milk to the simmering milk. Cook for another 20 minutes, or until the milk has thickened beautifully.
8. Gently flatten the cooked rasgullas slightly and add them to the thickened milk mixture. Simmer for just 5 minutes.
9. Finally, chill the rasmalai in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the rasmalai to set.

Expert Tips

Want to take your Rasmalai to the next level? Here are a few things I’ve learned along the way:

• Soft Rasgullas: Don’t overcook the rasgullas! Overcooking will make them rubbery.
• Preventing Cracking: Kneading the chenna well is key to preventing cracks. If they still crack a little, don’t worry – the syrup will help them hold their shape.
• Syrup Consistency: The sugar syrup should be slightly sticky, but not too thick. If it crystallizes, add a splash of water and simmer for a few more minutes.

Variations

Rasmalai is pretty amazing as is, but here are a few ways to customize it:

• Vegan Rasmalai: My friend, who’s vegan, swears by using cashew-based milk and a tofu-based chenna alternative. It takes a little more effort, but it’s totally doable!
• Gluten-Free Rasmalai: Good news – Rasmalai is naturally gluten-free! Just double-check your saffron to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you love cardamom, feel free to add a little more! Or, for a different twist, try a pinch of nutmeg.
• Festival Adaptations: This is a popular dessert during Diwali and Holi. I often add a sprinkle of edible silver leaf (varak) for a festive touch during special occasions.

Serving Suggestions

Serve Rasmalai chilled, garnished with a few extra pistachios and a sprinkle of saffron. It’s delicious on its own, but also pairs well with a cup of masala chai.

Storage Instructions

Rasmalai will keep in the refrigerator for up to 3 days. Store it in an airtight container to prevent it from absorbing odors.

FAQs

Let’s answer some common questions:

What type of milk is best for making Rasmalai?

Full-fat milk is highly recommended. It gives the rasmalai its signature richness and creamy texture.

How do I prevent the chenna balls from cracking during pressure cooking?

Knead the chenna really well until it’s super smooth. This is the most important step!

Can I make the rasgullas ahead of time?

Yes, you can! You can cook the rasgullas and store them in sugar syrup in the refrigerator for up to 2 days. Just add them to the rabri when you’re ready to serve.

What is the purpose of rinsing the chenna?

Rinsing removes the sourness from the lemon juice, ensuring a clean, sweet flavor.

How can I adjust the sweetness level of the rasmalai?

Adjust the amount of sugar in both the syrup and the rabri to your liking.

What is the best way to infuse saffron for maximum flavor?

Soak the saffron strands in a tablespoon of warm milk for about 20 minutes before adding it to the rabri. This helps release its color and flavor.

Enjoy making this classic Indian dessert! I hope this recipe brings a little sweetness to your day. Let me know in the comments if you try it and how it turns out!