The Diwali joy spills over and continues here and I am sharing one of my all-time favourite Indian desserts Rasmalai. These delicious super soft milk cheese balls are so delicate and have an astonishingly melt-in-your-mouth feel that will leave you desiring for more. They are extremely tender and creamy in every mouthful you take.
So, what exactly is Rasmalai? Directly translated ‘Ras’ means juice and ‘Malai’ means fresh cream. The Malai in this dish, are flattened cottage cheese balls (chenna/paneer balls), which are cooked in sugar syrup also called as Rasgullas. These rasgullas are then soaked in rich, sweet, saffron flavoured thick and creamy milk sauce known as ‘Ras’ or Rabri.
For me, it is by far one of the tastiest Indian desserts. I just adore them. No wonder it was a must-have on all the menus for my wedding. The best part is that completely gluten-free, butter-free, and eggless recipe. As mentioned earlier there are 2 main parts in making this dish. The first is to make Rasgullas. I have a full detailed post on this – so I recommend that you head there first and come back to make the Ras / Rabri. Related: Rasgulla
I love the mini bite-size versions of these rasgullas and therefore the name Angoori (grape sized) attached to the recipe today.
This deliciously lip-smacking and melt in the mouth dessert is best served chilled garnished with some almonds, pistachio, and dried rose petals. It is simpler than you think. Enjoy!
Serves: 35-40 mini rasmalai’s
To make Rasgullas: Follow this link for my recipe post. I have specified easy stepwise directions to prepare soft rasgullas at home. This will give you 14 large rasgullas. I prepared small bite-sized balls using the same procedure.
For Ras / Rabri:
1-litre Whole Milk
¼ cup Condensed milk or Sugar (or as per taste)
2 tbsp Chopped nuts (almonds & pistachios)
7-8 Saffron strands
1 tsp cardamom powder
1 tsp Rose water (optional)
Chopped Nuts (pistachios, almonds, dried rose petals)
- Make rasgullas. You could also use store-bought rasgullas instead if you are short of time.
- To make Ras / Rabri:
- Heat milk a pan and let it come to a boil.
- Add 1 tbsp hot milk to the saffron strands and stir well.
- Add this saffron mixture to the milk and boil it till it reduced to half. Keep stirring occasionally.
- Add condensed milk or sugar and mix well.
- Now add cardamom, rose water, chopped nuts and boil for 5 more mins.
- Let it cool.
- To Assemble:
- Remove prepared rasgullas / cheese balls from sugar syrup and press gently between palm or spatulas to remove excess sugar syrup.
- Transfer them to a bowl and top with Rabri on top of it.
- Refrigerate for 2-3 hours or overnight.
- Garnish with nuts and serve chilled.
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Have a lovely weekend.
Love & Hugs,