Rasmalai Recipe – Authentic Indian Paneer & Saffron Milk Dessert

Last Updated on 2 months by Neha Deshmukh

Rasmalai Recipe – Authentic Indian Paneer & Saffron Milk Dessert

Hey everyone! If you’ve ever dreamed of making that melt-in-your-mouth, incredibly fragrant Rasmalai you find at Indian sweet shops, today’s the day! This recipe is a little bit of a project, but trust me – the reward is so worth it. I remember the first time I attempted Rasmalai; it took a couple of tries to get it just right, but now it’s a family favorite, especially during festivals. Let’s dive in!

Why You’ll Love This Recipe

This Rasmalai recipe isn’t just about following steps; it’s about creating an experience. It’s a beautiful balance of soft, spongy paneer discs soaked in a luscious, saffron-infused rabri. The cardamom aroma alone is enough to transport you to dessert heaven! It’s perfect for special occasions, or honestly, just when you need a little bit of sweet comfort in your life.

Ingredients

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

• 1 liter milk
• 3 tablespoons white vinegar or lemon juice
• 1 cup sugar
• 5 cups water
• 3-4 green cardamom pods
• 1 liter whole milk
• 1 tablespoon whole milk
• 1/4 cup sugar
• 1 pinch saffron strands
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water
• 3 tablespoons chopped nuts (almonds, pistachios, cashews)

Ingredient Notes

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

• Full-fat milk is your friend! Seriously, don’t skimp. It’s crucial for both the chenna (paneer) and the rabri. The fat content gives them that rich, creamy texture we’re after.
• Saffron quality matters. A little goes a long way, but good quality saffron will give you that beautiful color and incredible aroma. I like to buy mine from a local Indian grocery store.
• Cardamom is key. Don’t underestimate the power of cardamom! It’s the signature flavor of Rasmalai. Freshly crushed cardamom pods are best, but powder works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Making the Chenna (Paneer): Heat 1 liter of milk in a pan until it boils. Stir occasionally to prevent it from sticking to the bottom. Once boiling, turn the heat to low and slowly add the lemon juice or vinegar. You’ll see the milk start to curdle – that’s exactly what we want!
2. Straining & Rinsing: Strain the curdled milk through a muslin cloth to separate the chenna. Rinse the chenna under cold water to remove any lingering tanginess. This is important!
3. Kneading the Chenna: Now for the muscle work! Knead the chenna for 7-8 minutes until it becomes smooth and comes together. This is what gives the paneer its soft texture. Divide the chenna into 12-14 equal pieces and gently shape them into flat discs.
4. Cooking the Paneer: In a separate pot, boil the sugar and water with the cardamom pods. Carefully add the paneer discs and cook covered for 5 minutes on high heat, then another 10 minutes on low heat. Let them cool in the syrup.
5. Making the Rabri: While the paneer is cooling, let’s make the rabri! Boil 1 liter of whole milk in a heavy-bottomed pot. Add the saffron strands soaked in 1 tablespoon of milk. Reduce the milk by half, stirring frequently to prevent sticking. Once reduced, add the sugar, cardamom powder, and rose water. Simmer for a few more minutes, then add the chopped nuts. Let it cool.
6. Soaking & Chilling: Gently press the cooked paneer discs to remove any excess syrup. Now, the best part – soak the paneer discs in the cooled rabri. Refrigerate for at least 2-3 hours (or even overnight!) to allow the flavors to meld.
7. Garnish & Serve: Before serving, garnish with a sprinkle of chopped nuts. And enjoy!

Expert Tips

Want to take your Rasmalai to the next level? Here are a few tips I’ve learned over the years:

• Soft Paneer is Key: The secret to soft, spongy paneer is not over-kneading. Knead just until smooth, and don’t be too rough.
• Rabri Consistency: The rabri should be thick and creamy, but not overly reduced. It should coat the back of a spoon. If it gets too thick, add a splash of milk.
• Gentle Handling: Be gentle with the paneer discs! They’re delicate and can break easily.

Variations

Let’s get creative!

• Vegan Rasmalai: My friend, Priya, who’s vegan, makes a fantastic version using cashew milk and a plant-based paneer alternative. It’s surprisingly delicious!
• Gluten-Free Rasmalai: Good news – this recipe is naturally gluten-free!
• Spice Level Adjustment: If you love a stronger cardamom flavor, feel free to add a little more.
• Festival Adaptations: Rasmalai is a staple during festivals like Holi and Diwali at my house. I sometimes add a touch of edible silver leaf (varak) for extra festivity.

Serving Suggestions

Rasmalai is best served chilled. It’s a perfect ending to a spicy Indian meal, or a delightful treat on its own. I love pairing it with a cup of masala chai.

Storage Instructions

Leftover Rasmalai can be stored in an airtight container in the refrigerator for up to 3 days. The paneer might become slightly firmer over time, but it will still taste delicious.

FAQs

Let’s answer some common questions:

• What type of milk is best for Rasmalai? Full-fat milk is essential for the best texture and flavor.
• How do I prevent the paneer from becoming hard? Don’t over-knead the chenna, and don’t overcook the paneer discs in the sugar syrup.
• Can I make the rabri ahead of time? Yes! You can make the rabri a day or two in advance and store it in the refrigerator.
• What is the best way to soak the rasmalai for optimal flavor? Soaking it overnight allows the paneer to fully absorb the rabri’s flavors.
• How can I tell when the rabri has reached the correct consistency? It should coat the back of a spoon and leave a clear line when you run your finger through it.

I hope you enjoy making this Rasmalai recipe as much as I do! Let me know in the comments if you try it, and how it turns out. Happy cooking!