Rasmalai Recipe
This easy rasmalai recipe combines spongy chhena balls simmered in saffron infused milk, topped with crunchy almonds and pistachios. The delicate aroma of rose water elevates its flavour, making it a luxurious treat for festivals, weddings, or special occasions. Creamy, indulgent, and irresistibly soft, this dessert is sure to be a crowd-pleaser.
How to Make
- 1.
Soak almonds and pistachios in ½ cup water for 30-40 minutes. Peel and slice them finely.
- 2.
Boil milk in a thick-bottomed pan, stirring regularly to prevent sticking. Meanwhile, crush saffron strands in 2 tbsp milk.
- 3.
Once the milk comes to a boil, simmer until reduced to half. Collect the cream (malai) from the top. Add sugar and stir until dissolved. Mix in cardamom powder, saffron milk, and chopped nuts. Simmer on low flame.
- 4.
Squeeze excess syrup from each rasgulla. Place them in the simmering milk and cook for 2-3 minutes on low heat. Stir in rose water and cover.
- 5.
Serve chilled, garnished with sliced almonds, pistachios, and a few saffron strands for an elegant presentation.
Fun Facts About Rasmalai
- Rasmalai means “juicy cream,” highlighting its milk-soaked soft texture.
- Originating from Bengal, it has become a celebrated dessert across India.
- Traditionally made with chhena, it showcases the mastery of Indian milk based sweets.
- Often served during festivals, weddings, and special occasions, making it synonymous with celebration.