Rasmalai

Heavenly Homemade Rasmalai – A Saffron-Infused Delight

Meta Description: Indulge in homemade Rasmalai with this easy recipe! Soft milk balls soaked in creamy saffron milk – a rich, decadent Indian dessert to impress.

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Introduction

Welcome to KHANA Flavor with Aueshazaib! Rasmalai is a beloved Indian dessert made of soft milk dumplings soaked in saffron-infused milk, originating from eastern India and Pakistan. It’s a popular treat for celebrations.

Homemade Rasmalai is fresher and tastier than store-bought. Although it may seem challenging, this simple guide will make it easy. The key to perfect Rasmalai is in the milk dough and simmering it in sweetened milk.

Ready to create a sweet masterpiece? Let’s dive into the recipe!

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Ingredients

For the Milk Syrup:

- 2 liters full-cream milk

- ½ cup sugar

- 1 heaped tablespoon crushed almonds

- ½ teaspoon green cardamom powder

For the Rasmalai Balls:

- 2 cups dry milk powder

- 2 level teaspoons baking powder

- 2 tablespoons semolina

- 2 large eggs (60-70 grams each)

- 2 tablespoons oil

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Directions

Step 1: Preparing the Milk Syrup

1. Pour 2 liters of full-cream milk into a deep pot.

2. Add ½ cup of sugar, 1 tablespoon of crushed almonds, and ½ teaspoon of green cardamom powder.

3. Heat the mixture on medium flame until it comes to a boil.

4. Once boiling, lower the heat and let it simmer for 10 minutes. Stir occasionally to avoid burning.

Step 2: Making the Rasmalai Dough

1. In a mixing bowl, combine 2 cups of dry milk powder, 2 teaspoons of baking powder, and 2 tablespoons of semolina.

2. Crack 2 large eggs into the dry mixture.

3. Add 2 tablespoons of oil and mix thoroughly with your hands until a soft dough forms.

4. Knead lightly and divide the dough into equal portions.

5. Shape each portion into smooth, round balls.

Step 3: Cooking the Rasmalai Balls

1. Carefully place the prepared balls into the simmering milk syrup.

2. Cover the pot with a lid and let the balls cook in the steam over low heat for 4-5 minutes.

3. The balls will expand and absorb the milk syrup, becoming soft and fluffy.

Step 4: Cooling & Serving

1. Once cooked, remove the Rasmalai from heat and let it cool at room temperature for 15-20 minutes.

2. Transfer to the refrigerator and chill for 2-3 hours for the best texture.

3. Serve cold, garnished with additional crushed almonds and a sprinkle of saffron.

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Preparation Time

-Cooking Time: 20 minutes  

-Chilling Time: 2-3 hours  

-Total Time: 3 hours 30 minutes

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Servings

- This recipe serves 6-8 people.

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FAQs

1. Can I use store-bought paneer for Rasmalai?

No, this recipe uses a milk powder-based dough instead of paneer. However, traditional Rasmalai recipes often use chhena (fresh paneer).

2. Why did my Rasmalai turn hard?

If the dough is over-kneaded or too dry, the balls may become dense. Make sure to mix gently and avoid excessive kneading.

3. Can I make Rasmalai without eggs?

Yes! You can substitute eggs with yogurt or a mixture of baking soda and vinegar for a similar effect.

4. How long can Rasmalai be stored?

Rasmalai stays fresh for up to 3 days in the refrigerator. Store it in an airtight container.

5. Can I use condensed milk instead of full-cream milk?

Yes, condensed milk will make the syrup richer and sweeter. Reduce the added sugar accordingly.

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Conclusion

Rasmalai is the perfect dessert to impress guests and satisfy your sweet cravings. Its soft, airy texture, combined with the creamy richness of flavored milk, creates a luxurious treat that’s hard to resist. Whether for a special occasion or a personal indulgence, homemade Rasmalai is always a great choice.

This simple yet elegant recipe allows you to create restaurant-style Rasmalai in your own kitchen with minimal effort. Follow the steps carefully, and you’ll master this exquisite dessert in no time. Try it out and let us know how your homemade Rasmalai turns out!