This Special Rasmalai recipe will bring the magic of sweet shops to your kitchen. Its creamy texture, rich flavors, and melt-in-mouth feel make it a dessert you’ll want to serve again and again.
🌟 IntroductionRasmalai is one of the most beloved desserts in Indian cuisine. It’s soft, spongy paneer balls soaked in flavored, thickened milk infused with cardamom and saffron. Often served chilled and garnished with nuts, Special Rasmalai is a royal treat perfect for celebrations, festivals, or simply when you crave something truly indulgent.In this recipe, we bring you a step-by-step guide to making perfect Rasmalai at home – just like what you’d get at a sweet shop!
Servings: 4
Cost: 150
Ingredients
For Chhena (Paneer) Balls:
- 1 liter full-fat milk
- 2 –3 tbsp lemon juice or vinegar
- 1½ cups water
- ½ cup sugar
For Rabri (Flavored Milk):
- 1 liter full-fat milk
- 4 tbsp sugar adjust to taste
- 4 –5 cardamom pods crushed
- A pinch of saffron strands
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- 1 tsp rose water optional
Instructions
Step 1: Make Chhena (Paneer)
- Boil 1 liter milk in a heavy-bottom pan.
- Once it comes to a boil, turn off the heat and slowly add lemon juice while stirring.
- When the milk curdles completely, strain it using a muslin cloth.
- Rinse with cold water to remove lemon flavor. Hang the cloth for 30–45 minutes to drain excess water.
Step 2: Knead & Shape
- Take the chhena and knead it for 8–10 minutes until smooth.
- Divide into 8–10 small equal balls and flatten them slightly.
Step 3: Cook the Rasmalai Balls
- In a wide pan, bring 1½ cups water + ½ cup sugar to a boil.
- Add the paneer balls, cover, and cook on medium flame for 12–15 minutes.
- The balls will double in size. Remove and cool slightly.
Step 4: Prepare Rabri (Flavored Milk)
- Boil 1 liter milk and simmer until it reduces to 60%.
- Add sugar, saffron, cardamom, and chopped nuts.
- Stir occasionally for 15–20 minutes until thick and creamy.
- Add rose water and turn off the flame.
Step 5: Assemble Rasmalai
- Gently squeeze the cooked rasmalai balls and add them to the hot rabri.
- Chill in the refrigerator for at least 2 hours.
🍽️ Serving Suggestions
- Serve chilled in bowls with extra rabri and a sprinkle of nuts
- Ideal for Diwali, Holi, Eid, or birthday feasts
- Pair with light Indian meals like pulao or paratha thali
💡 Pro Tips
- Use full-fat milk for both chhena and rabri for best results
- Do not overcook chhena balls or they’ll become rubbery
- For extra flavor, soak a few saffron strands in warm milk before adding