Make Best Soft Rasmalai Recipe at Home

Rasmalai is a Bengali delicacy that is very popular among Indian sweet lovers which is made with spongy cottage cheese balls dunked into aromatic milk syrup known as ‘Ras’. It is one of the best Indian sweet desserts. This recipe is very easy to make best soft Rasmalai t home.

Preparation Time: 15 minutes |  Cooking Time: 45 minutes

Serves: 6 servings (12 pieces)

Ingredients for Malai Pattie

1 litre Milk

2 tablespoons Lemon Juice

1½ cups Sugar

4 cups Water

For Rabri:

1 litre Milk

3 tablespoons Sugar

1 teaspoon Corn flour (corn starch), optional

10-12 Saffron strands (Kesar), optional

1/4 teaspoon Green Cardamom Powder

2-3 tablespoons chopped Pistachio

Preparation Method for Malai Pattie:

1.       Make fresh Paneer using 1-liter milk and 2 tablespoons lemon juice. 

2.       Take clean cheesecloth and tie paneer in it. Squeeze it gently to remove excess water and hang it over the hook (or tap) for around 30-45 minutes to drain the excess water. 

3.       After about 30 minutes, untie the muslin cloth and transfer paneer to a plate. Mash and knead crumbled paneer with hand until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy.

4.       Divide it into 12 equal portions. Make a small ball from each portion, press it gently between your palms to flatten it and turn into round pattie. Pattie should be thick; do not press it too much otherwise it may turn thin from sides and it will break from sides while cooking.

5.       Take 4 cups of water and 1½ cups of sugar in a deep pan and start to heat over medium flame. Stir water with spatula to dissolve the sugar completely. When it comes to rolling boil, gently slide all patties.

6.       Cover pan with a lid and boil for 5-minutes over medium flame. After about 5-minutes, open the lid and flip each pattie gently with a spatula.

7.       Again, cover with a lid and cook for 7-minutes. Turn off the flame and remove the lid. As you can see, size of the pattie increases to almost double after cooking in sugar syrup. This is due to paneer absorbing the sugar syrup.

8.       Transfer it gently to a large bowl and let it cool to room temperature for 1-2 hours. After that drain each pattie and press gently between two spoons to remove excess sugar syrup. Be gentle while doing this process as it may break if you apply too much pressure.

Let’s start to make Rabri:

1.      Pour 1-liter milk in a heavy based pan and heat it over medium flame. When it comes to rolling boil, reduce flame to low and add saffron strands.

2.      Stir at regular intervals until its quantity reduces to half. You can also cook it over medium flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan; stir frequently to prevent it from burning. Mix 1-teaspoon of corn flour with 1 tablespoon of water and make sure that it doesn’t have any lumps. Add 3-tablespoons sugar, corn flour-water mixture and 1/4 teaspoon cardamom powder.

3.      Increase flame to medium, stir continuously and cook for around 3-4 minutes until sugar dissolves. Add drained patties and chopped pistachio.

4.      Cook for 4-5 minutes. This helps pattie absorb the milk and get the flavour from inside as well.

5.      Turn off the flame and transfer it to serving bowl. Let it cool to room temperature and then place it in refrigerator for at least 2-3 hours. Serve chilled ras malai as a dessert.