Rasmalai Recipe

Heat milk

Pour 1.5 L whole milk into a wide, heavy-bottomed saucepan. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once it starts to rise, reduce heat to low.

Curdle milk

Mix 3 tbsp lemon juice or vinegar with 2 tbsp cold water. Remove milk from heat and slowly add the acid mixture a little at a time while stirring gently. The whey should separate and curds will form within a minute. If curds don't separate fully, add up to 1 more tbsp acid.

Strain curds

Line a fine-mesh sieve or colander with a clean muslin/cheesecloth placed over a bowl. Pour the curdled milk into the cloth to separate curds from whey. Rinse the curds briefly under very lightly running cold water (this removes residual acid and cools the curds).

Drain and press

Gather cloth edges, twist and squeeze out excess whey. Hang or place the wrapped curds under a light weight for 20–30 minutes to press out moisture but not so long that chenna becomes dry. The chenna should be soft and slightly crumbly.

Knead and shape

Transfer the pressed chenna to a clean plate. Knead firmly for 6–8 minutes until smooth and pliable, with no visible lumps. Pinch off equal portions and roll into smooth, flat discs or slightly flattened balls about 2–2.5 cm thick and 4–5 cm in diameter. Keep them covered with a damp cloth to prevent drying.

Prepare syrup

In a wide, shallow pan combine 1 cup sugar and 1.25 cups water. Add 4 lightly crushed cardamom pods. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce to a gentle simmer—the syrup should be slightly thin (not too thick) so the ras can penetrate the balls. Keep warm.

Poach chenna

Carefully add the prepared chenna discs to the simmering syrup in a single layer (do this in batches if needed). Cover and simmer gently for 8–10 minutes; the chutney will puff slightly and set. Flip the discs once halfway through to ensure even cooking. Avoid vigorous boiling which can break them.

Cool in chilled water

Remove poached discs with a slotted spoon and immediately transfer them to 1 cup chilled water with a few ice cubes for 5 minutes—this firms the surface and stops cooking. Drain and set aside.

Bloom saffron

Place 10 saffron threads in 1 tbsp warm milk and let sit 5–10 minutes to release color and aroma.

Reduce milk

In a heavy-bottomed saucepan bring 1 L whole milk to a gentle boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently and scraping the bottom, until milk reduces by about one-third and becomes slightly thickened and creamy. This takes 20–30 minutes.

Add cream and sugar

Stir in 120 ml heavy cream (or evaporated milk) and 1/2 cup sugar. Continue to simmer gently 5–7 minutes until sugar dissolves and the ras is slightly thickened but still pourable. Taste and adjust sweetness.

Flavor the ras

Add crushed 4 cardamom pods, the saffron-infused milk, and optionally 1 tsp rose water. Stir well and remove from heat. Allow the ras to cool to warm or room temperature; it will thicken a bit more as it cools.

Gently press the poached, drained chenna discs between clean palms to slightly flatten and create shallow hollows so they absorb the ras more quickly.

Place the prepared discs in a shallow serving dish. Pour the warm or cooled ras over them so they are partially or fully submerged, depending on preference. Cover and refrigerate at least 2 hours (preferably 4–6 hours or overnight) to let the flavors meld and the discs soak up the sweetened milk.

Before serving, garnish with 3 tbsp slivered almonds or pistachios and, if desired, a few drops (1/2 tsp) kewra or additional rose water. Serve chilled.