How To Make Soft Rasmalai at Home

5/19/2020 How To Make Soft Rasmalai At Home - Cook With Manali
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How To Make Soft Rasmalai At Home
Posted on JULY 12, 2014 by Manali
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Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but
Whether it’s your favorite Indian takeout or the
Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we
regular lentils and beans, these 75 new recipes
didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often
will show you how easy it is to cook your
served in weddings and eaten on special occasions. I already have a rasmalai recipe on my favorite Indian meal in the Instant Pot.
blog but I thought of making a separate post to talk about how to make perfectly soft
rasmalais at home. I hope it will be of some help to the readers.
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There are two parts to Rasmalai – the rasmalai balls and the thickened milk.
Rasmalai balls: To make rasmalai balls the milk is first boiled and 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 till cooked.
The thickened milk or the ras: The rasmalai balls are finally dipped in thickened milk and
chilled before serving. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. It
is then flavored with saffron and cardamom.
So now that we know what rasmalai is let’s talk a bit about how you can make them perfectly
at home. The biggest problem that people face while making rasmalai at home is that the
rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your
mouth – that’s when you know you have made the perfect rasmalai. During my trip to India
this time I made it so many times that now I feel confident in sharing these little tips which
will make sure that your rasmalais turn out perfectly every time.
I will talk about these tips as we go through the step by step picture for this recipe
Method
Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2
cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then
start adding lemon juice till milk curdles.
Point No.1 : Use full cream/whole milk to make rasmalai. Low fat or fat free will not give
good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for
making this sweet.
Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait
for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s
not “super hot”, the resulting chena will be softer.
Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect
the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the
strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining
water slowly.
Point No. 3: Even though you have to squeeze out the water completely from the chena,
make sure that it’s not completely dry. The chena should feel soft and moist even after you
have squeezed out the water. So don’t press it too hard else it will become dry and resulting
rasmalai balls will not be soft. This step is important so do leave little water in the chena so
that it feels soft and moist when you mash it.
Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and
mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
Point No. 4: Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down.
When the chena is smooth you should be able to make smooth balls out of it.
Point No. 5: The balls when dipped in sugar syrup double in size so make the balls
accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get
16-17 balls from 1 liter of milk but of course they are smaller in size.
Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the
balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the
balls are done. They are always done by 15-17 minutes so you can skip this step if you want.
Point No. 6: Use a wide pan to cook the rasmalai balls. The balls double in size so there
should be enough space in the pan for them to cook. Don’t overcrowd the pan with too
many balls.
Point No. 7: The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of
water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup
only when it comes to a full boil and the heat should be set to maximum throughout the
duration of 15-20 minutes till the balls are cooking.
Point No. 8: If you feel the sugar syrup is getting thicker and balls are sticking to the bottom
of the pan, then keep adding little water constantly. The balls should not touch the bottom of
the pan. The syrup should always be thin in consistency. With 4:1 ratio, you will hardly need
to add any water. That’s why I said this is the perfect ratio for maintaining the correct syrup
consistency.
Point No. 9: Once the balls are cooked, let them cool down to room temperature. While
the balls are cooling down make the thickened milk.
In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of
warm milk and set aside.
Once the milk comes to a boil, lower the flame and continue to stir the milk at regular
intervals. After 10 minutes add sugar and mix.
After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and
crushed cardamom. Also add finely chopped pistachios [if using]. Mix and switch off the
flame.
Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten
lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they
absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are
very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening
them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are
round in shape.
You can let the balls cool down in sugar syrup itself and then you can skip this step and
transfer the balls directly to milk.
After 10-15 minutes transfer the balls to thickened milk. Chill in the refrigerator overnight or
for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
Point No. 10: The milk should be warm when you add the rasmalai balls to it. So the balls
should cool down to room temperature but the milk should be warm.
Enjoy soft melt in your mouth rasmalai!
* Use real cardamom pods to get the crushed powder. Do not use the ready made cardamom
powder that we get in stores, it doesn’t have the same taste as the real one.
* Rasmalai taste best when chilled overnight. Also the balls soak the milk and all flavored get
intermixed well in 8-10 hours. So to serve the next day, make them a day in advance.
I hope these 10 tips help in making you the perfect soft rasmalai at home.
Popular Indian Sweet - Indian Cottage Cheese Dumplings Soaked In Sweetened

Thickened Milk Flavored With Saffron & Cardamom
Course Dessert
Cuisine Indian
Servings: 5
Calories: 376 kcal
Author: Manali
4.93 from 39 votes
Print
Ingredients
For the rasmalai balls

1 liter whole milk
4 tablespoons lemon juice
1 teaspoon cornflour
4 cups water
1 cup sugar
For the ras [syrup]
500 ml whole milk
5-6 green cardamom pods, peeled and crushed to get the powder
saffron, a pinch
3-4 tablespoons sugar
finely chopped pistachios
Instructions
Rasmalai Balls
1. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add
1/2 cup of water to bring the temperature of the milk down a bit.
2. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
3. Add lemon juice till the milk curdles completely.
4. Using a strainer drain the water and collect the chena.
5. Rinse it under tap water so that there's no trace of lemon juice in it.
6. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and
squeeze out remaining water slowly.
7. Add cornflour and start mashing the chena till it’s smooth.
8. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm.
Once it’s smooth, make small balls out of it.
9. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
10. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double
in size by then.
11. Take out the balls from the syrup and drop them in fresh water. If they sink to the
bottom, the balls are done.
Thickened Milk
1. In a heavy bottom pan, boil 500 ml of milk.
2. Soak few strands of saffron in a tablespoon of warm milk and set aside.
3. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular
intervals. After 10 minutes add sugar and mix.
4. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron
and crushed cardamom.
5. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
6. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with
your hands.
7. Transfer the balls to thickened milk [milk should be warm].
8. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios
and few saffron strands before serving.
Nutrition Facts
Amount Per Serving

Calories 376 Calories from Fat 81
% Daily Value*
Fat 9g 14%
Saturated Fat 5g 31%
Cholesterol 30mg 10%
Sodium 139mg 6%
Potassium 430mg 12%
Carbohydrates 64g 21%
Sugar 62g 69%
Protein 9g 18%
Vitamin A 485IU 10%

Vitamin C 5mg 6%
Calcium 353mg 35%
Iron 0.3mg 2%
* Percent Daily Values are based on a 2000 calorie
diet.
How To Make Rasmalai at Home
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363 thoughts on “How To Make Soft Rasmalai At

Home”
Older Comments
Vicky says:
MAY 2, 2020 AT 12:39 AM
Hi Manali!
Thanks for sharing this recipe!
I have a question about the amount of milk for the chena. If I use heavy whipping cream
instead of whole milk, since there is much more fat, can I get away with using much less?
How much cream would you recommend using in place of the 1 liter of whole milk?
Cheers!
Reply
Manali says:
MAY 2, 2020 AT 10:38 AM
you cannot make chena with heavy whipping cream or at least I don’t know
a way to make it. Chena is fresh curd cheese made by adding an acid to hot
milk and you cannot do with cream.
Reply
YAMINI PARIKH says:

MAY 2, 2020 AT 11:50 AM
Thank you so much …. The recipe is so perfect !

One question …can I use vinegar instead of lemon juice and get the same result?
Reply
Manali says:
MAY 2, 2020 AT 7:54 PM
yes but I prefer lemon. Vinegar results in more solid chena and for sweets we
need soft chena.
Reply
Shweta Anand says:
MAY 4, 2020 AT 5:33 AM
Thank u so much…the recipie turned out so perfect. My little daughter enjoyed a lot.👌👌
👌
Reply
Archana says:
MAY 9, 2020 AT 8:16 AM
Why does the balls melt in boiling sugar syrup?
Reply
Manali says:
MAY 9, 2020 AT 10:16 AM
too much moisture in chena
Reply
Monika Arora says:

MAY 9, 2020 AT 12:14 PM
My rasmalai was not so soft. What could be the reason
Reply
Manali says:
MAY 9, 2020 AT 10:00 PM
you extracted way too much moisture from the chena. It comes with
practice, the right stage where you need to stop. You will get it next time!
Reply
Rutu Gandhi says:

MAY 15, 2020 AT 4:38 AM
Hi ,
I have one confusion here. After boiling the balls in sugar syrup , should we first cool
them down in fresh water and then again cool down in sugar syrup before transferring
to milk ? Or should the balls be left in sugar syrup only and let both the balls and sugar
syrup cool down together ?
Reply
Manali says:
MAY 15, 2020 AT 11:44 AM
they don’t need to cool down completely, the fresh water thing is only to
test if balls are done. You can left them in sugar syrup too, once cooled a bit
transfer to thickened milk (the milk needs to be warm).
Reply
1. Rutu Gandhi says:

MAY 16, 2020 AT 1:55 PM
Thanks a lot Manali. I made these today and turned our simply
delicious!! Such a good recipe and most importantly the key points
were so much helpful in overall understanding of the recipe at each
step. Wish I could share a picture here !!
Reply
Aysha says:
MAY 15, 2020 AT 10:02 PM
Can I use cashew nuts instead of pistachios?
Reply
Manali says:
MAY 16, 2020 AT 10:20 AM
sure
Reply
Pallavi says:
MAY 16, 2020 AT 11:50 AM
Hi. Thank you for sharing the recipie. My rasmalais were soft but a little chewy, not melt
in the mouth kind. What could be the reason?
Thank you once again. They came out great for the first try though
Reply
Manali says:
MAY 17, 2020 AT 2:35 PM
looks like you overcooked them a bit 🙂
Reply
1. Pallavi says:
MAY 18, 2020 AT 2:08 AM
Oh ok. Will take care of it there next time. Also, the rasmalais
almost tripled in size within 10 min in the sugar water. And when I
put it on medium flame they reduced in size again. Why would this
be?
Reply
Manali says:
MAY 18, 2020 AT 8:50 AM
why did you put them back on heat again? Once cooled,
they just need to be put it warm milk and that’s all. They
don’t need to cook again.
Reply
Bharti Chauhan-Morton says:

MAY 17, 2020 AT 8:32 AM
Hi, all my balls have dissolved in the syrup mixture… can I rescue this? …please help
Reply
Manali says:
MAY 17, 2020 AT 8:47 AM
Unfortunately no, your chena had a lot

More moisture than needed and hence they dissolved in sugar syrup. I
would suggest make kheer out of it now. Add crumbled chena to slightly
thickened milk add some nuts.
Reply
1. Bharti Chauhan-Morton says:

MAY 17, 2020 AT 8:55 AM
Thank you for quick response Manali … I will make kheer

instead & will try again to make Rasmalai 🤞☺
Reply
Shabnam says:
MAY 17, 2020 AT 5:40 PM
Is corn flour the same thing as American corn starch?
Reply
Manali says:
MAY 17, 2020 AT 9:33 PM
yes!
Reply
Riddhi says:
MAY 18, 2020 AT 2:30 AM
Can we you any other flour instead of corn flour and which one plz tell…
Reply
Manali says:
MAY 18, 2020 AT 8:43 AM
skip it!
Reply
Older Comments
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5/19/2020 How To Make Soft Rasmalai At Home - Cook With Manali

press | privacy | advertise

 home  cookbook  about  contact Search 

 Pinterest 4.4K Facebook 471  Twitter

Jump to Recipe Print Recipe

Bringing you easy, delicious vegetarian & vegan

Never miss a recipe!

Kadai Paneer Punjabi Chole

Aloo Gobi Instant Pot Brown Rice

Enjoy soft melt in your mouth rasmalai!

Popular Indian Sweet - Indian Cottage Cheese Dumplings Soaked In Sweetened

4.93 from 39 votes

For the rasmalai balls

Amount Per Serving

Vitamin A 485IU 10%

How To Make Rasmalai at Home

 Pinterest 4.4K Facebook 471  Twitter 4.9K

363 thoughts on “How To Make Soft Rasmalai At

Thanks for sharing this recipe!

YAMINI PARIKH says:

Thank you so much …. The recipe is so perfect !

Shweta Anand says:

Why does the balls melt in boiling sugar syrup?

too much moisture in chena

Monika Arora says:

My rasmalai was not so soft. What could be the reason

Rutu Gandhi says:

1. Rutu Gandhi says:

Can I use cashew nuts instead of pistachios?

looks like you overcooked them a bit 🙂

Bharti Chauhan-Morton says:

Unfortunately no, your chena had a lot

1. Bharti Chauhan-Morton says:

Thank you for quick response Manali … I will make kheer

Is corn flour the same thing as American corn starch?

Instant Pot Indian Vegan Eggless

 Contact  Press  Privacy  Advertise © 2020 Cook With Manali

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