Perfect Rasmalai Recipe – Creamy & Melt-in-Mouth

Ingredients

Instructions

1. 1

   Boil 1 liter full cream milk in a heavy pan. Reduce heat and add 2 tablespoons lemon juice gradually while stirring until the milk curdles completely. Strain using muslin cloth, rinse with water, squeeze excess water, and knead the chenna for 8 minutes until smooth.

   
2. 2

   Divide the kneaded chenna into equal portions and shape into smooth flat discs using gentle pressure. Ensure each disc is crack-free and even in thickness.

   
3. 3

   In a wide pan, boil 4 cups water with 1 cup sugar. Once boiling, add the prepared chenna discs and cover. Cook on medium heat for 12 minutes until they double in size.

   
4. 4

   In another pan, boil 1 liter full cream milk. Add 1/2 cup sugar, 4 crushed green cardamom pods, and 10 saffron strands soaked in 1 tablespoon milk. Simmer for 10 minutes until slightly thickened.

   
5. 5

   Gently squeeze excess syrup from the cooked discs and add them to the saffron milk. Simmer for 5 minutes. Garnish with 2 tablespoons chopped pistachios and 2 tablespoons chopped almonds. Chill for 2 hours. Your Rasmalai is ready. Enjoy!

   
6. 6

   Transfer the soaked rasmalai with saffron milk to a serving bowl. Sprinkle 2 tablespoons chopped pistachios and 2 tablespoons chopped almonds. Chill for 2 hours. Your Rasmalai is ready. Enjoy!