This traditional Indian dessert combines soft spongey patties with a sweet fragrant milk using our Indian aromatics Saffron Threads and Cardamom Ground. We found our recipe over at Food Viva and it fit perfectly with our spices.
- Avoid using hard chena, over kneading the chena, and boiling the chena discs more than the estimated time for softballs.
- Once the milk is boiled, add half a cup of water and wait for 10 minutes for the milk to cool down a little. Turn off the stove and add the acidic ingredient. If it doesn’t curdle, place it back on the heat and boil it till it curdles.
- Always use whole milk for ras malai.
- Make sure when you squeeze out the water from the chena, it’s not completely dry.
- Make sure to mash chena for complete 10 minutes as time plays a vital role here.
- Make the balls smaller as they will double in size after being dipped into the sugar.
- Cook the rasmalai balls in a wide-mouthed pan.
- Keep the water to sugar ratio at 4:1. The syrup should have a thin consistency.
- Make sure the balls touching the bottom of the pan.
- Scrape the malai from the sides of the pan and add it to the milk. This will give a grainy texture to the milk while making it creamier.
Is Rasmalai good for health?
Rasmalai is not deep-fried like other Indian sweets. Rasmalai is low in salt content. It is a good source of calcium, protein and minerals. As it is low on sugar, a diabetic patient can consume rasmalai depending on their blood sugar levels.
How can you fix hard Rasmalai balls?
Take out the rasmalai balls from the water bowl once cooled down to room temperature. Squeeze it with your palm lightly to flatten it. Then, place it in the sugar syrup for around 10-15 minutes at least. Let it absorb the syrup completely before you transfer them to milk. Now squeeze the balls gently.
How can we store Rasmalai?
Milk-Based Desserts like Rasmalai should be refrigerated to be stored. You can’t keep it at room temperature; otherwise, it will be fermented. Keep it inside an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. You can also freeze them in a similar way for about one month. Just place it back into the refrigerator a night before you are planning to serve it.
Spices used in this recipe
Saffron Threads (Whole)
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.$7.50
Ground Cardamom Pods
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.$3.45
Make chhena patties by combining milk and lemon juice. Place chhena in a clean muslin cloth and tie knot placing on a hook or tap. Allow to steep for 30-45 mins.
Remove from cloth and crumble into small pieces. Mash and knead crumble mixture until a dough forms. Divide dough into 12 equal patties.
Bring water and sugar to a rapid boil and place patties inside cooking with lid on for around 5 mins. Turn patties over and allow to cook for a further 7 mins.
Whilst patties are being made bring milk and saffron to the boil in a wide based pan. Add in cornflour, sugar and cardamom and stir to dissolve. Slide patties in and cook for a further 5 mins in milk mixture.
Stir in pistachios then transfer to a bowl and set aside in the fridge for at least 2-3 hours.