Rasmalai: Soft Cheese Dumplings in Creamy Cardamom Milk Sauce

Craving the delicate and creamy delight of Rasmalai? Look no further! This beloved Indian dessert features soft cheese balls (chenna) soaked in sweet, cardamom-infused milk, and garnished with chopped nuts for an extra touch of elegance. Originating from Bengal, Rasmalai is perfect for festive occasions and special celebrations.

In this recipe, we’ll guide you step-by-step to make the chenna from scratch using whole milk and a touch of acid. You’ll then create a flavorful milk sauce with cardamom and saffron. Finally, the chenna balls will simmer in the sauce until perfectly tender, and ready to be enjoyed!

Ingredients

• For the Chenna
  • 1 liter full-fat milk
  • 1-2 tablespoons lemon juice or vinegar
  • 1 cup water
  • 1 cup sugar

• For the Milk Sauce
  • 1 liter full-fat milk
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • 1-2 tablespoons chopped pistachios and almonds

Instructions

Preparing the Chenna (Cheese)

Boil the Milk

Pour 1 liter of milk into a heavy-bottomed pan and bring it to a boil. Stir occasionally to prevent sticking.

Curdle the Milk

Once the milk boils, reduce the heat and add lemon juice or vinegar gradually while stirring continuously until the milk curdles. The whey should separate from the chenna.

Strain the Chenna

Pour the curdled milk through a muslin cloth or a fine sieve to collect the chenna. Rinse the chenna under cold water to remove any lemon juice or vinegar flavor.

Drain the Water

Gather the muslin cloth and squeeze out the excess water from the chenna. Hang it for about 30 minutes to drain further.

Making the Chenna Balls

Knead the Chenna

Transfer the chenna to a plate and knead it for about 7-10 minutes until it becomes smooth and soft.

Shape the Balls

Divide the chenna into small portions and shape them into smooth, flat discs.

Preparing the Sugar Syrup

Boil the Syrup

In a wide pan, add 1 cup of sugar to 4 cups of water and bring it to a boil.

Cook the Chenna Balls

Gently add the chenna discs to the boiling sugar syrup. Cover and cook for about 15 minutes on medium heat. They will expand and become spongy.

Preparing the Ras (Flavored Milk)

Boil the Milk

In another heavy-bottomed pan, bring 1 liter of milk to a boil. Reduce the heat and let it simmer until it reduces to about half, stirring frequently to prevent burning.

Add Flavorings

Add 1/2 cup of sugar, cardamom powder, and saffron strands to the reduced milk. Stir well until the sugar fully dissolves.

Cool the Milk

Let the flavored milk cool down to room temperature.

Assembling the Rasmalai

Combine Chenna Balls and Ras

Once the chenna balls are cooked, gently squeeze out the excess sugar syrup and transfer them to the cooled flavored milk.

Chill and Garnish

Refrigerate the Rasmalai for a few hours to let the flavors meld together before serving garnish with chopped pistachios and almonds.

Tips

• You can adjust the sweetness of the milk sauce to your preference.
• For a richer flavor, use evaporated milk instead of whole milk in the sauce.
• Garnish with chopped nuts, rosewater, or chopped dried fruit before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy your homemade Rasmalai chilled for the best taste!