I had just got engaged to my now-husband. On top of the world and completely in love! I wanted to make fiancé’s birthday very special and full of surprises. Excitedly, I asked him what his favorite dessert was. He said rasmalai. I decided to surprise him with some homemade Rasmalai so I read all the recipes I could find on the internet and then tried a few before developing my own. He absolutely loved it. Rasmalai, to me, is the epitome of love and romance.
This recipe is amazing and quite easy. I use whole milk in the recipe. Adding condensed milk certainly helps reduce the time and effort required to reduce the milk. The rasmalai balls come out soft like little pillows made of clouds. What’s more? They melt in your mouth. You won’t be content with just one. So make sure to serve at least two at a time 🙂
A few tips to make the the best and melt-in-your-mouth delicious rasmalai
When you boil milk in the first step, as soon as it curdles, add ice cubes to stop the cheese from cooking further. If the cheese is allowed to cook, it will turn hard and rasmalai won’t be as spongy.
Kneading the paneer is very important. Kneading it for about 10 minutes will prevent your rasmalai from cracking.
Don’t add too much sugar to the water while boiling. You don’t want the syrup to be too thick.
When you cook the paneer discs in boiling water, boil them on high and wait for the discs to puff up and rise to the top of the pot.
Cool the discs completely before squeezing water out and soaking them in the cold thick milk.
Chill the rasmalai for the best taste.
I only use condensed milk and whole milk to make the sweet thick milk. If you want it sweeter, feel free to add additional sugar.
The Best Rasmalai Recipe
- Cheese cloth & tofu press https://amzn.to/36QR0Ur
- 1 gallon whole milk
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tin condensed milk
- 5 cups water
- 4 tbsp sugar + more if needed
- 5-6 pods cardamom
- 1 pinch cardamom powder
- 1 pinch saffron strands
- 1 pinch saffron strands
- 1 sprinkle chopped nuts (pistachios or almonds)
- Bring half a gallon of milk to a boil.
- Add 1/4cup water mixed with vinegar and stir gently till milk curdles.
- Turn off the stove and add ice cubes to bring the temperature down and prevent the cheese from cooking further.
- Strain the paneer or cheese in a cheesecloth. Wash it in the cheesecloth several times to remove traces of vinegar. A tofu press (link above) can be used to expedite the process of squeezing out water. Should take about an hour.
- In a separate pan, bring the remaining 1/2 gallon milk to a boil and simmer for 10 minutes, stirring frequently.
- Stir in condensed milk, add cardamom powder and some saffron strands.
- Turn off the stove once the milk reaches desired consistency and let it cool.
- In a fresh pot, bring 5 cups of water to a boil and add sugar and cardamom pods.
- Knead the strained cheese for about 10 minutes to prevent rasmalai from cracking.
- Use your hands to make slightly flattened discs of cheese or paneer.
- Gently toss the discs in boiling water.
- Cover the lid and boil for 10 minutes or until the discs have doubled in size.
- Turn off the stove and let it cool completely.
- Once cooled, use your palms to squeeze out water from the cheese discs and soak them in the cooled milk.
- Chill in the refrigerator and garnish with saffron strands and chopped pistachios or almonds.
If you like this recipe, you may also like our mango shrikhand.