Growing up, homemade rasmalai was not a part of my experience. In fact, aside from a few basic sweets like ladoos and halwa, all mithai was typically store-bought. After moving to the United States, I taught myself how to make decent mithai because,on most days, I refuse to eat frozen sweets. And let me tell you, Bengali sweets are the quite challenging! I’ve spent many years trying to perfect the texture of my rasgullas and rasmalai. After watching countless tutorials and doing extensive cookbook reading, I finally cracked the code. I am utterly satisfied with this rasmalai recipe, and my Bengali husband gave it two thumbs up. So, let’s get started!
What is Rasmalai
In Hindi, “ras” means juice, and “malai” means cream. In essence, rasmalai consists of soft and creamy chenna (cottage cheese) dumplings soaking in sweetened, flavored milk full of nuts. As the dumplings soak, they absorb the milk, becoming juicy and are infused with its rich flavor. Rasmalai is a classic dessert from Bengali cuisine, which is renowned for its milk and chenna-based sweets. It is one of the most popular dessert served on indian festivals. In recent time, on social media there are also many versions and fusion recipes that have been created around the classic flavors (do take a look at my mango rasmalai and rasmalai boba!). While there are many quick and easy rasmalai recipes available, making this traditional Indian dessert from scratch is a lengthy process, taking about 2 to 2.5 hours. However, trust me, it is totally worth the effort. Rasmalai is the perfect dessert for parties or special occasions, and the best part is that it can be made ahead of time.
Tips to Make Best Ras malai
Trust The Process - Like most traditional mithai recipes, rasmalai takes time to make and perfect. Your initial attempts might not yield the desired results, but learning the art of indian mithai is all about practice and patience. Don’t rush the process, especially when reducing the milk or cooking the chenna patties in syrup. Make chenna from scratch - Chenna or curdled whole milk is the soul of rasmalai. We need very soft, fresh chenna for light & airy texture of the rasmalai discs. Avoid using store bought paneer as sometimes it has additives or coagulants which won’t result in the right texture. Kneading chenna - This is the KEY step in making perfect rasmalai. Having developed this recipe over a long period of time, I can confidently say that it’s more important to trust how the chenna feels under the heel of your palm than to rely solely on the timer. The chenna should feel smooth and pliable, not grainy or oily. Don’t go overboard on flavorings - Rasmalai is supposed to be a dainty and delicate dessert. A light sprinkle of green cardamom (freshly ground is best) and a few saffron threads (optional) are all you need to evoke that classic mithai feel. Stronger flavors can overpower the dessert’s signature milkiness. Use heavy bottomed and wide mouthed pots - The choice of cooking pots really matters! I prefer using non-stick stainless steel or anodized utensils for the best results since milk has a high tendency to stick. Heavy pots ensure the milk doesn’t scorch, while wide pans make stirring easier and provide enough space for the rasmalai balls to expand.
My Learnings During Recipe Testing
Always Use Fresh Whole Milk - While recipe testing, in a few attempts, I used skimmed milk (2% milk) for the ras just to know the difference. As anticipated, I was bit disappointed with the results. For juicy and creamy rasmalai, it’s essential to use only whole milk, both for making the ras and for preparing the chenna. Handle Chenna Gently - I’ve realized that keeping chenna soft is crucial for a supple rasmalai texture. To achieve this, it’s important to avoid shocking the chenna during its formation. That’s why we don’t add the curdling agent after turning off the heat. Instead, we dilute the vinegar with water and add it gradually. It’s essential to be gentle with the chenna, both in temperature management and stirring. Control The Flame & Stir Regularly - Since this recipe involves a lot of milk, trust me, watching the flame and stirring regularly is crucial. In a few of my trials, I missed stirring the milk for a while, and the milk scorched at the bottom and the entire batch was spoiled. Use Regular Sugar (White Sugar)- I’m quite addicted to using sweetened condensed milk in desserts. However, during recipe testing, when I tried using condensed milk to sweeten the ras in one of the trials, it didn’t work out well. The ras became quite thick, which prevented the chenna patties from absorbing the milk properly. Sugar will prevent this outcome.
How To Make Soft Rasmalai
Prepare The Ras (Sweet Milk)
How To Make Super Soft Chenna
Knead & Shape Chenna Patties
Cook Chenna Patties & Soak in Ras
Serving & Storing
Serve rasmalai chilled garnished with extra nuts if desired. Store in an airtight container refrigerated and try to finish it in 3-4 days. I don’t freeze rasmalai and don’t recommend it. If you have leftover rasmalai milk, you could try making my rasmalai cake.
