As a child growing up with Mauritian grandparents, sweet desserts were always a big part of my life. And, without a doubt, my favourite was Rasmalai! Read on to learn about this Indian dessert that celebrates milk and cheese. And use our recipe to easily make your own at home.
INGREDIENTS
7
RECIPE STEPS
11
TOTAL TIME
2 h 45 m
Why You Need This Recipe
- Rasmalai is a popular dessert that is often served on special occasions like weddings and festivals. By learning how to make it at home, you can impress your guests or treat yourself to something sweet.
- Store-bought Rasmalai can be expensive and may not always taste fresh. Making it at home is a healthier and tastier option.
- With this recipe, you can easily customise the level of sweetness and flavour to suit your taste and dietary needs.
- This recipe is a fun and rewarding cooking experience to get the whole family involved.
About Rasmalai
Rasmalai is a sweet and creamy Indian dessert that has become a beloved treat in Mauritius. This dessert is made up of flattened Paneer cheese dumplings that are soaked in a sweet, saffron-flavoured milk. The result is a deliciously decadent dessert that is both sweet and creamy and is perfect for any occasion.
What You Will Need
Cheesecloth
Cheesecloth is a lightweight cotton fabric with a loose weave. As its name indicates, you can use a cheesecloth to make a number of different cheeses. Undoubtedly, this is an essential piece of equipment to make the curd you need for this Rasmalai recipe.
Star Ingredient
Paneer Cheese
Paneer is a type of fresh cheese that is commonly used in Indian cuisine. For generations, locals have made Paneer by curdling hot milk with an acidic ingredient. Traditionally, they used lemon juice or vinegar to curdle the milk and then separated the curds from the whey using a cheesecloth.
Paneer has a soft and crumbly texture, similar to Feta or Ricotta cheese, and is typically used in savoury dishes such as Saag Paneer, Palak Paneer and Paneer Tikka.
What does Paneer taste like?
The taste of Paneer is mild and creamy, with a subtle tanginess that comes from the curdling process. It has a neutral flavour that makes it a versatile ingredient in both sweet and savoury dishes.
As a matter of fact, Paneer is often used as a substitute for meat in vegetarian dishes, as it has a similar texture and can very effectively absorb flavours. When cooked, it becomes soft and tender, making it a popular ingredient in curries, sandwiches, and wraps.
Moreover, Indians (and Mauritians) use Paneer in desserts, such as Rasgoula, Sandesh and Rasmalai. In the latter, we combine it with sugar and milk to create a sweet and creamy treat.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- It is ideal to use whole milk for making the cheese dumplings as it gives them a rich and creamy texture.
- Be careful not to over-knead the cheese as this can make it tough and chewy.
- Drain the cheese dumplings thoroughly before adding them to the milk mixture.
- Soak the saffron strands in a small amount of warm milk to release their aroma before adding to the main milk mixture
- Make the cheese dumplings small as they will expand during cooking and soaking. I like to make mine the size of golf balls.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Rasmalai.
Making the Rasmalai cheese dumplings
1
To make the Paneer cheese dumplings, pour the milk into a large pot and heat it over medium heat.
2
When the milk starts to boil, add lemon juice and stir gently until the milk curdles and separates into curds and whey.
Scroll to the bottom for the printable recipe card
3
Line a colander with cheesecloth and pour the curdled milk through the cheesecloth to separate the curds from the whey.
4
5
6
Cooking the milk mixture
7
8
9
10
11
How to Serve Rasmalai
Without a doubt, you can serve Rasmalai as a dessert after a meal or as a sweet treat for special occasions. It is traditionally served chilled and in small bowls.
Moreover, you can garnish the Rasmalai with chopped nuts like almonds or pistachios for added flavour and texture.
Recipe FAQs
Can I use vinegar instead of lemon juice to make the Paneer cheese?
Yes, you can certainly use vinegar instead of lemon juice to make the cheese. Both ingredients will curdle the milk beautifully to make the Paneer.
How long can I keep Rasmalai in the fridge?
Rasmalai can last for up to 3-4 days in the fridge when stored in an airtight container.
Can I use low-fat milk or a different type of milk to make Rasmalai?
Whilst it is recommended to use whole milk to make Rasmalai as it gives it the best texture and flavour, if you yourself or any guests have specific dietary needs, you can use low-fat or almond milk. In this case, the flavour and texture will vary from the traditional Rasmalai dish
Printable Recipe Card
Rasmalai is a delicious and popular dessert that is loved by many. Making it from scratch may seem intimidating at first, but it is a rewarding experience that results in a much tastier and healthier dessert. This recipe is simple and easy to follow and is sure to impress your guests or satisfy your sweet tooth.
Rasmalai
Equipment
- Cheese cloth
- Food processor
Ingredients
For the Paneer cheese balls
- 1 L milk whole
- 3 tbsp lemon juice or vinegar
- 2 tbsp plain flour
For the milk mixture
- 1 L milk whole
- 1 cup caster sugar
- 3-4 strands saffron
- 1/4 tsp cardamon ground
Complete Recipe Steps
Making the Rasmalai dumplings
- To make the Paneer cheese dumplings, pour the milk into a large pot and heat it over medium heat.1 L milk
- When the milk starts to boil, add lemon juice and stir gently until the milk curdles and separates into curds and whey.3 tbsp lemon juice
- Line a colander with cheesecloth and pour the curdled milk through the cheesecloth to separate the curds from the whey.
- Rinse the curds under cold water to remove the lemon juice flavour and squeeze out any excess water.
- Place the Paneer cheese in a bowl and add all-purpose flour. Knead the mixture for a few minutes until smooth and free of lumps.2 tbsp plain flour
- Divide the mixture into small portions and shape them into small flat discs. You should get about 12-15 cheese dumplings.
Cooking the milk mixture
- In a separate pot, heat the whole milk for the milk mixture until it comes to a boil.1 L milk
- Lower the heat and add sugar, saffron strands, and ground cardamon. Stir until the sugar dissolves.1 cup caster sugar, 3-4 strands saffron, 1/4 tsp cardamon
- Carefully add the cheese dumplings to the simmering milk mixture and let them cook for 15-20 minutes or until they are fully cooked. See my recipe notes for a few ways to check if the Rasmalai is cooked.
- Remove the pot from the heat and let it cool.
- Refrigerate for at least 2 hours to allow the Rasmalai enough time to absorb the flavours of the milk before serving.
Notes
- You can tell when Rasmalai is fully cooked with a few clues:
- The Rasmalai cheese dumpling should feel spongy and soft, not hard
- The dumplings should float to the top of the milk mixture once cooked
- The Rasmalai dumplings should have expanded in size
- The milk mixture should be simmering gently when you are cooking the Rasmalai and not boiling rapidly.
- If the milk mixture is too thin, you can simmer it for a longer time to thicken it. If it is too thick, you can add a little more milk to adjust the consistency.
- You can garnish Rasmalai with chopped nuts like almonds, pistachios, or cashews to add some crunch and flavour.
- If you want to make the dish lighter, you can use low-fat milk or almond milk instead of whole milk. However, the taste and texture of the dish may vary.
Just beautiful. 👏
Just beautiful. 👏My favorite as well.