Rasmalai is one of the most popular Indian desserts that is had during festivals. Well, in my home it is had even when it is not a festival. My father is a huge fan of Rasmalais. Here is the Easy Rasamalai Recipe which I have learnt from my mom. Making Rasmalai is not easy. A typical Rasmalai Recipe has three steps which are making the Rabri, then making the Chenna and finally making the Rasmalai. These spongy Rasmalai floating in the yummilicious Rabri is a recipe for happiness. Here's how to make Rasmalai or the authentic rasmalai step by step recipe. Hope you like it.
You might also like to read: 15 Variety of Ladoo Recipes you can make this festive Season
Though In India Rasmalai Recipes by Sanjeev Kapoor is really popular. But here is a humble try.
Also Check out my other Diwali Sweets Recipes like:
So, this festive season make these gorgeous and yummy Rasmalais and add in the festive touch to your festivals.
You might also like to read: Easy Diwali Sweets Recipe you can make this year
How to Make Rasmalai?
Read my step by step homemade Rasmalai Recipe
Cooking Time:
- Preparation Time: 10 Min
- Cooking Time: 2 Hours
- Total Time: 2 hours 10 Minutes
Rasmalai Calories: 213 KCal per serving
Serves: 142
Ingredients for making Rasmalai
- 2 liters of Milk
- 3 tsp vinegar
- Saffron Strands
- Sugar - 1 cup
- cardamom powder (optional)
- 1 liter cream milk
For Garnish
- Saffron Strands 1 Pinch
- Almonds or Cashew Nuts or Pistachios
Method of making Rasmalai step by step process
first you have to make the Rabri
- For making the Rabri you have two options: You can mix milk maid with milk or you can just take normal milk.
- first bring the milk to boil.
- now reduce the milk to one fourth of its original quantity. (This will take some time, be patient)
- keep stirring at regular intervals and scrape the sides.
- then add in some sugar with cardamom powder
- then throw in some strands of saffron for the gorgeous rabri color
- Chill it after its done.
Next step is to make the Chenna (homemade panner)
- For chenna take the mentioned amount of cream milk and put it on the stove on low flame.
- in that add in lemon or vinegar.
- you'll see the milk curling up.
- now take a clean and thin muslin cloth and pour your milk over that. This will sieve the milk solid from the milk and give you the chenna (homemade panner)
- Next step is to tightly tie the muslin cloth and putting it under some hard substance so that the chenna becomes completely tight and solid.
- Now when you have the chenna with you, you have to knead it for some time. But don't knead it much otherwise the chenna will release the fat.
Next step is the final step of making the Rasmalai
- For this take your chenna and divide it into small rasgualla or lemon shaped balls (as many as you want)
- next, put a pan on stove with some water and sugar in it
- when it comes to boil put in the balls, you can also put cardamom powder if you want.
- Now cover it up and let it get cooked for at least 10 minutes in a moderate flame.
- When you open the lid your balls will be double their size.
- Next, flatten them by squeezing out their juice and put them into the rabri
- Garnish the rabri with pistachio or almonds or cashew nuts and serve it to your loved ones after you've simmered it for 2 minutes.
Also Read: Quick and Easy Malai Ladoo Recipe
note: this is my personal recipe. If you are a blogger and want to make a video or share this recipe then write it in your own words but make sure you give me a follow back link. images used are copyright protected.
Hence, this was the how to make Rasmalai or the Rasmalai Recipe. If you liked this step by step Rasmalai Recipe then also share it with your loved ones. If you have any other questions, you may type it below in the comment box, and I'll help you out. Until next time...
Happy cooking!!