Authentic Rasmalai Recipe- Saffron & Pistachio Indian Milk Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Rasmalai Recipe – Saffron & Pistachio Indian Milk Dessert

Hey everyone! If you’ve ever dreamed of making that melt-in-your-mouth, incredibly fragrant Indian dessert, Rasmalai, you’re in the right place. I remember the first time I tried to make this – it felt a little daunting, but trust me, the reward is so worth it. This recipe is a little piece of heaven, and I’m excited to share my version with you.

Why You’ll Love This Recipe

Rasmalai is a classic for a reason! It’s a beautiful balance of textures – soft, spongy chenna balls soaked in a creamy, saffron-infused milk. It’s rich, but not overly sweet, and the aroma of cardamom and saffron is just divine. This recipe walks you through each step, making it totally achievable even if you’ve never made Indian sweets before. It’s perfect for special occasions, festivals, or just when you need a little something extra special.

Ingredients

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

• 1 liter full cream milk
• 2 tablespoons lemon juice
• 1 teaspoon cornflour
• 1 cup sugar (for syrup)
• 4 cups water (for syrup)
• 500 ml full cream milk (for ras)
• 1/4 cup sugar (for ras)
• 1 pinch saffron strands
• 4-5 cardamom pods
• 1 tablespoon chopped pistachios

Ingredient Notes

Let’s talk ingredients for a moment – a few things make all the difference!

• Full-fat milk is key. Seriously, don’t skimp here. It gives the chenna and the ras that beautiful, creamy texture. Using lower-fat milk will result in a drier, less flavorful dessert.
• Saffron quality matters. A little goes a long way, but good quality saffron will give you that vibrant color and incredible aroma. I like to buy mine from a trusted spice shop.
• Fresh cardamom is best. Bruising the cardamom pods lightly before adding them releases their fragrance. You can also use cardamom powder if you prefer, about ½ teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Curdling the Milk: First, bring 1 liter of full cream milk to a boil in a heavy-bottomed pan. Once boiling, turn off the heat and add 2 tablespoons of lemon juice. Let it sit for 5-10 minutes – you’ll see the milk start to separate into solids (chenna) and a watery liquid.
2. Draining the Chenna: Line a strainer with a muslin cloth or cheesecloth and pour the curdled milk into it. Rinse the chenna under cold water to remove any lemon residue. Gently squeeze out the excess water, but don’t overdo it – you want to keep it soft!
3. Making the Chenna Balls: Add 1 teaspoon of cornflour to the chenna. Now, this is where a little elbow grease comes in! Mash and knead the chenna vigorously for about 10 minutes until it’s completely smooth. This is crucial for soft rasmalai. Form the chenna into small, round balls – they’ll expand when cooked, so keep them relatively small.
4. Cooking the Chenna Balls: In a wide pan, bring 1 cup of sugar and 4 cups of water to a boil. Gently drop the chenna balls into the boiling sugar syrup. Cook on high heat for 15-17 minutes, or until they double in size. Once cooked, transfer the balls to a bowl of fresh, cool water to stop the cooking process.
5. Making the Ras (Creamy Milk): While the chenna balls are cooling, let’s make the ras. In a separate pan, bring 500ml of full cream milk to a boil. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the milk thickens slightly. Add ¼ cup of sugar, a pinch of saffron strands (soaked in a tablespoon of warm milk for extra color and flavor!), and the bruised cardamom pods. Simmer for another 5 minutes. Stir in the chopped pistachios.
6. Soaking and Chilling: Gently flatten the cooled rasmalai balls and soak them in the sugar syrup for 10-15 minutes. This helps them absorb the sweetness. Finally, transfer the soaked balls to the warm thickened milk (the ras).
7. The Final Touch: Cover and chill the rasmalai overnight. This allows the flavors to meld together beautifully. Before serving, garnish with a few extra saffron strands and chopped pistachios.

Expert Tips

• Don’t over-knead the chenna: Over-kneading will make the balls rubbery.
• Gentle handling is key: Be gentle when forming and cooking the chenna balls to prevent them from breaking apart.
• Simmer, don’t boil, the ras: This prevents the milk from scorching and ensures a creamy texture.

Variations

• Vegan Rasmalai Adaptation: My friend, Priya, is vegan and loves a good Rasmalai. We’ve experimented with using plant-based milk (soy or cashew work best) and plant-based yogurt to create the chenna. It takes a little tweaking, but it’s totally doable!
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your saffron and cardamom are sourced from a gluten-free facility if you have severe allergies.
• Spice Level Adjustment (Cardamom Intensity): If you really love cardamom, feel free to add an extra pod or two. Or, for a more subtle flavor, use just 2 pods.
• Festival Adaptations (Holi, Diwali): Rasmalai is a popular dessert during festivals like Holi and Diwali. You can add a touch of rose water to the ras for a festive twist!

Serving Suggestions

Rasmalai is best served chilled. It’s a perfect ending to a spicy Indian meal, or a delightful treat on its own. A sprinkle of chopped nuts and a few saffron strands make it look extra special.

Storage Instructions

Leftover rasmalai can be stored in an airtight container in the refrigerator for up to 3 days. The chenna balls might become slightly softer over time, but it will still taste delicious!

FAQs

What type of milk is best for making Rasmalai?

Full-fat milk is absolutely the best! It gives the dessert its signature creamy texture.

How do I prevent the chenna balls from becoming rubbery?

Don’t over-knead the chenna, and be gentle when handling the balls.

Can I make the rasmalai syrup and ras ahead of time?

Yes! You can make the syrup and ras a day in advance and store them separately in the refrigerator. Assemble the rasmalai just before serving.

What is the purpose of soaking the saffron strands?

Soaking the saffron in warm milk helps release its color and flavor.

How can I adjust the sweetness level of the rasmalai?

You can adjust the amount of sugar in both the syrup and the ras to suit your taste. Start with the amounts listed in the recipe and add more if needed.

Enjoy making this classic Indian dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!