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Classic Soft Rasmalai Recipe From Scratch

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Rasmalai is a classic South Asian sweet made from soft chenna (Indian cottage cheese discs) soaked in aromatic, thickened milk (rabri). This dessert balances creamy sweetness with fragrant cardamom and saffron. It’s perfect for celebrations or special family dinners — and once you get the rhythm of it, it’s surprisingly calming to make.

Ingredients

Scale

For the Chenna (Soft Cheese)

  • 5 cups (⅝ liter) full-fat milk

  • ½–1 tbsp lemon juice or vinegar (mixed with 2–3 tbsp water) or 4–6 tbsp curd

  • ½ liter ice water or ice cubes

For the Sugar Syrup

  • ½ cup refined white sugar

  • 1¾ cups water

  • ⅛ tsp cardamom powder (elaichi)

For the Rabri (Thick Sweet Milk)

  • 3 cups (⅜ liter) full-fat milk

  • ¼ cup sugar

  • Pinch of saffron (optional)

  • 1 tbsp pistachios or sliced almonds

Instructions

1. Make the Rabri
Pour the milk into a heavy pot and bring to a gentle boil. Add sugar and saffron. Lower heat and stir every few minutes so it doesn’t stick. Let it simmer until it reduces by about half and becomes creamy. Once thickened, remove from heat. Let half cool then chill, and keep the rest warm.

2. Prepare the Chenna
Boil milk in a separate pot. Turn off the heat and slowly add the lemon juice/vinegar/curd while stirring. Milk will split into curds and whey. If not curdling, heat slightly and keep stirring. Once done, pour ice water or ice cubes to stop further cooking and keep the chenna soft.

3. Drain and Rinse
Strain the curds through a muslin cloth over a colander. Rinse under water to wash away any sour taste. Tie the cloth and squeeze out excess whey. Hang it for about 45–60 minutes so the cheese becomes moist but not dripping.

4. Knead the Chenna
Transfer the drained chenna to a plate. Knead gently for 3–5 minutes until smooth and non-grainy. Divide into 12 equal portions. Flatten each portion into a small disc without cracks.

5. Cook in Sugar Syrup
Bring the water and sugar for syrup to a boil, then add cardamom powder. Gently place the chenna discs in the syrup. Cook covered on medium-high heat for about 9–10 minutes. Turn off heat and keep covered for 20 minutes — this helps the discs stay soft.

 

6. Assemble the Rasmalai
Remove the cooked discs and let them cool slightly. Squeeze gently to remove excess syrup. Place the discs in the warm rabri and let soak for 3–4 hours. Just before serving, pour the chilled rabri on top and garnish with nuts.

Notes

Serving Tips
Serve rasmalai well chilled in shallow bowls, so each soft disc is nestled in creamy milk. A light dusting of extra cardamom or a few extra nuts adds a nice touch.

Pro Tips & Tricks

  • Use full-fat milk only — it gives the richest taste and softest texture.

  • Ice water immediately after curdling keeps the chenna tender and spongy.

  • Don’t overcrowd the sugar syrup pot — discs need room to expand and stay fluffy.

Storage & Reheating

 

  • Refrigerator: Store in an airtight container for up to 3 days, submerged in the milk.

  • Freezing is not recommended — texture changes and becomes grainy.

  • If the rabri thickens too much in the fridge, stir in a splash of cold milk before serving.

Find it online: https://masaladiaries.com/rasmalai-recipe/