Rasmalai Recipe

Method32 steps · about 6 hr 50 min

1. 1

   Step 1: Bring ¾ litre rabri milk to a boil in a heavy-bottomed pot.

   Uses ¾ litre milk for rabri

2. 2

   Step 2: Add the optional saffron (1 pinch) and ½ cup rabri sugar to the boiling milk.

   Uses same¾litre rabri stock · ½ cup rabri sugar · 1 pinch optional saffron

   
3. 3

   Step 3: Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.

   Uses same separate rabri sugar/milk

4. 4

   Step 4: When a layer of cream forms, just move it aside.

   Uses same rabri batch, move cream aside

5. 5

   Step 5: Continue simmering, stirring and gently scraping the pot, until the milk reduces to half its original volume.

   Uses same stock, reduce to half volume

   
6. 6

   Step 6: Divide the thickened rabri into equal halves. Cool and refrigerate both while making the discs. One half will be gently rewarmed for assembly; keep the other chilled.

   Uses same completed rabri ready to divide

7. 7

   Step 7: In a separate rinsed pot, bring 1¼ litres chenna milk to a boil, then turn off the heat. For non-homogenized milk, wait about 5 minutes before adding the acid.

   Uses 1¼ litres milk for chenna · separate pot/curd rinsing water; discard

8. 8

   Step 8: Choose one curdling agent: 1 tbsp lemon juice; or 1 tbsp vinegar diluted with 2–3 tbsp water; or 4 tbsp plain yogurt. Stir the chosen acid into the hot chenna milk.

   Uses same1¼litre, not rabri stock · 1 tbsp initial lemon juice, lemon route only · 1 tbsp initial vinegar, vinegar route only · 2–3 tbsp vinegar dilution water, vinegar route only · 4 tbsp initial plain yogurt, yogurt route only

   
9. 9

   Step 9: If the milk has not separated completely, add up to 1 tbsp more of the chosen lemon juice or vinegar, or up to 2 tbsp more yogurt. Add a little extra of that same acid only if still needed.

   Uses same selected acid route · only remaining optional tablespoon lemon on lemon route · only remaining optional tablespoon vinegar on vinegar route · only remaining up-to-two tablespoons yogurt on yogurt route · extra of selected lemon juice OR vinegar OR yogurt only if needed

10. 10

    Step 10: If it still fails to curdle, reheat gently over low heat, stirring until the milk separates.

    Uses same batch, gently reheat only if needed

11. 11

    Step 11: Turn off the heat. Add 1 litre ice-cold water, or ice cubes, and rest for 2 minutes to stop the curds cooking.

    Uses same batch ready to stop cooking · 1 litre ice-cold cooling water, or ice cubes; discard when draining

    
12. 12

    Step 12: Drain to a muslin cloth lined over a colander.

    Uses same batch after separate ice cooling

    
13. 13

    Step 13: Rinse the drained chenna with fresh water to remove the acid flavor. Discard the rinse water.

    Uses same milk solids after discarded whey · separate pot/curd rinsing water; discard

14. 14

    Step 14: Gather the cloth around the chenna, squeeze out excess whey and tie a knot.

    Uses same acid-rinsed solids

15. 15

    Step 15: Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.

    Drain whey · 60 minUses same solids ready to hang

    
16. 16

    Step 16: The drained chenna should remain moist and slightly grainy without dripping whey. Keep it from drying out completely.

    Uses same solids, check no excess whey

17. 17

    Step 17: Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it.

    Uses same moist curds ready to knead

    
18. 18

    Step 18: Knead for about 3–5 minutes until smooth, non-grainy and non-sticky. Use the texture as your guide and stop before it releases grease.

    Uses same solids, knead until smooth

19. 19

    Step 19: Divide into 12 equal portions, roll into balls and gently flatten them into discs.

    Uses same batch divided into twelve

    
20. 20

    Step 20: If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.

    Uses same shaped batch, smooth cracks

21. 21

    Step 21: In a separate pan, bring 3½ cups syrup water and 1 cup syrup sugar to a boil.

    Uses 1 cup syrup sugar · 3½ cups syrup water

    
22. 22

    Step 22: Stir until the sugar dissolves completely, then add ¼ tsp cardamom powder.

    Uses same one-cup sugar/3½-cup water stock · ¼ tsp syrup cardamom powder

23. 23

    Step 23: When the syrup boils rapidly, gently add the 12 prepared discs.

    Uses same twelve pieces · same complete cooking syrup

24. 24

    Step 24: Cook covered for about 9 to 10 minutes on a moderately high flame.

    Cook chenna discs · 10 minUses same batch for one9–10min cook

25. 25

    Step 25: Turn off the stove. Remove the pot from the stove to avoid cooking further.

    Uses same batch, immediately remove from heat

26. 26

    Step 26: Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.

    Rest covered · 20 minUses same pot for twenty-minute rest

27. 27

    Step 27: When done they will sink in the syrup.

    Uses same cooked pieces

28. 28

    Step 28: Take off the discs to a plate and cool them.

    Uses same batch, remove to cool

29. 29

    Step 29: Gently squeeze the cooled discs between your palms to remove absorbed sugar syrup.

    Uses same twelve pieces ready to squeeze

30. 30

    Step 30: Gently rewarm the reserved first half of the rabri. Add all 12 squeezed discs, keeping the other rabri half chilled.

    Uses ONLY first half of same rabri, gently rewarmed · same pieces with excess syrup removed

31. 31

    Step 31: Cool the assembled dessert, then refrigerate for 3–4 hours so the discs absorb the rabri. Pour in the remaining chilled half of the rabri just before serving.

    Uses ONLY remaining chilled half of same rabri, added before serving · same dessert for refrigerated absorption

32. 32

    Step 32: Garnish with 2 tbsp chopped pistachios or sliced almonds. Serve chilled.

    Uses same complete dessert with both original rabri halves · 2 tbsp chopped pistachios or sliced almonds