Rasmalai Recipe – Make Your Own Rasmalai At Home

This is my favourite Rasmalai Recipe. Rasmalai is by far my favourite Indian sweet. As a kid, I wasn’t very fond of milk despite its health benefits but I loved it in puddings, I guess this was because it was sweet & unhealthy 😉

Some common milk puddings we enjoyed would have been semolina and sha3riah, however, Rasmalai was my absolute favourite. Maybe because it’s so delicious and different or maybe because we didn’t get to eat it very often. Rasmalai was something we only got to experience on special occasions such as Eid or at Asian weddings, or Iftaars when we were invited. Which would make sense, as Rasmalai is known to be or has a reputation of being a royal sweet, often served in weddings and eaten on special occasions!

I was always told that rasmalai was really difficult to make at home so I never even thought about doing so. I never imagined that I would be making perfectly soft rasmalai at home. Now I have years of proof that this recipe is the best and easiest, I decided to finally share it on the blog for others to enjoy too.

I was very fortunate to have randomly come across this Rasmalai recipe in a newspaper all those years ago and feel so happy that I actually ripped it out to give a try!

Rasmalai Recipe

There are two parts to Rasmalai – the rasmalai balls and the thickened milk.

Rasmalai balls: Traditionally, to make rasmalai balls the milk is first boiled and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup until cooked.

In this recipe this whole process is skipped by using powdered milk with egg and oil to make the balls instead.

The thickened milk or the ras: When the rasmalai balls are shaped they are then dipped in a thickened milk and chilled before serving. To make the “ras” (syrup) you use full-fat milk that is boiled with cardamom until it thickens slightly. It is then coloured and garnished with saffron threads and crushed pistachios.

This recipe makes between 15-18 balls depending on the size you make them, and you usually have 2 balls per serving. You can easily half this mixture to make less and adjust the recipe sweetness.

Note: The original recipe doesn't add condensed milk, it adds 150g of sugar instead.

Servings 15 small balls

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Ingredients

• 150 g milk powder
• 2 eggs
• 100 ml vegetable oil I use just under this amount
• 2 pints full fat milk
• 8 cardamons crushed
• 100 g sugar
• ½ tin condensed milk
• 1 pinch saffron threads optional for colour
• ¼ cup crushed pistachios for garnish

Instructions

For The Balls

• Measure the oil in a glass measuring jug
• Crack the eggs into the oil and whisk until mixed
• Pour this mixture into a mixing bowl and add the milk powder to it a little at a time until a very soft and sometimes sticky dough is formed
• Set aside and leave to rest for 5 minutes before shaping into about 15 small balls
• These balls will be patted & gently flattened before placing into the boiled milk

The Ras – Milk Syrup

• Place the milk into a saucepan and add the crushed cardamon
• Add the sugar and stir on full high heat until nearly boiled
• Add the balls and lower the heat and cook for at least 20mins turning the balls over gently when they rise to the top.
• When the balls have doubled in size add the saffron threads, turn off the heat and let stand for 10 minutes before transfering into another container and placing in the fridge.
• Refrigerate for at least 1 hour before serving and garnishing with crushed pistachio.

Course: Dessert

Cuisine: Indian

Keyword: Pudding