Jul 14 2026
Restaurants›Himalayan Flavor-Idaho Falls›Rasmalai Recipe

Rasmalai Recipe

Inspired by Himalayan Flavor-Idaho Falls
Time2h
Serves6

A rich cheesecake without a crust.

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Ingredients

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Rasmalai Base

Rasmalai Sauce

Method

Making the Rasmalai Base

  1. 1

    Boil the Milk

    In a large pot, bring 1 liter of milk to a boil over medium heat, stirring occasionally to prevent it from scorching.

  2. 2

    Curdle the Milk

    Once the milk starts boiling, slowly add the lemon juice while stirring gently. The milk will curdle. Remove from heat once the curds and whey separate.

  3. 3

    Strain the Curds

    Pour the curdled milk through a muslin or cheesecloth to strain out the whey. Rinse the curds under cold water to remove the lemon flavor. Gather the cloth and squeeze out excess water.

  4. 4

    Knead the Curd

    Transfer the strained curds to a bowl and knead for about 10-15 minutes until smooth and pliable.

  5. 5

    Shape into Discs

    Divide the dough into small portions and roll them into smooth balls. Flatten each ball into a disc shape, about 1 inch thick.

  6. 6

    Prepare Sugar Syrup

    In a separate pot, combine 4 cups of water and 1 cup of sugar. Bring to a boil, stirring to dissolve the sugar.

  7. 7

    Cook Discs in Syrup

    Gently add the discs into the boiling sugar syrup. Cook for about 10-12 minutes, or until they double in size. Remove from syrup and set aside.

Making the Rasmalai Sauce

  1. 8

    Prepare the Sauce

    In a saucepan, bring 2 cups of milk to a boil. Lower the heat and simmer for 10 minutes until it thickens slightly.

  2. 9

    Add Sugar and Spices

    Stir in 1 cup of sugar, 1 tsp of cardamom powder, and a pinch of saffron. Mix well and cook for another 5 minutes.

  3. 10

    Combine with Discs

    Add the cooked discs into the sauce and let them soak for at least 30 minutes for the flavors to meld.

  4. 11

    Garnish

    Garnish with chopped pistachios and almonds before serving.

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