Celebrate This Festive Season With Cheesy Rasmalai For Delightful Feasting

Are you planning to make the most of this festive season by impressing your guests with delicious desserts? Then look no further, we got you covered. Here is a quick recipe for Rasmalai for perfect festive feasting. Read to know more.

Sakshi Arora

Updated Nov 7, 2024, 05:19 PM IST

Rasmalai- a delightful dessert hailing straight from the heart of Bengal is more than just a sweet dish. Although the cheese desserts are not just limited to cheesecake but this versatile Bengali sweet dish loved all over the Indian subcontinent.

Chhena is usually prepared by curdling the milk and the balls are later simmered in sugar syrup. Rasmalai is translated as ‘juicy cream’ and history says that Rasmalai was invented back in the 20th century. However, there are varying stories about the inventor of this cheesy dessert but Rasa malei or rossomalai is loved all over the Indian subcontinent.

The sweet dish presents a rich blend of culture and has managed to be a part of every special occasion. From weddings to formal events, Ras malai offers a satiating appeal to every palate. The dessert is often prepared with rasgulla or the fresh cheese balls- chhena. With a rich and creamy texture, ras malai can be prepared easily at home which will definitely keep your guests coming back for seconds.

Rasmalai Recipe- Serves 6

Prep Time: 5 minutes, Cook Time: 45 minutes

Prepared with a blend of simple ingredients, follow these easy steps and enjoy your dessert.

Ingredients

Quantity	Ingredients
12-15	Rasgulla
1 L	Whole milk
1/2 cup	Water
5 tbsp	Sugar
2 tsp	Rose water
1/2 tsp	Green cardamom powder
10	Saffron strands
12	Almonds
12	Pistachios

Method

Start by boiling ½ cup water and add pistachios and almonds. Cover and keep it aside for 30-40 minutes. Peel and slice the pistachios finely. Set aside.
Next, take milk in a thick-bottomed pan and bring the milk to a boil. Stir in intervals so that it doesn’t stick to the bottom and while the milk is boiling, in a bowl add 2 tablespoons of milk and crushed saffron strands.
Once the milk has come to a boil, simmer the milk and collect the malai from the sides. Continue to cook the milk until reduced to half. Don’t forget to collect the cream that floats on the top and now add sugar.
Stir until the sugar is dissolved and add cardamom powder. Add sliced pistachios and almonds into the mixture and finely add saffron milk. Allow it to simmer on a low flame.
Take each rasgulla and apply pressure so that the excess sugar syrup is removed from it. You can also squeeze the excess sugar syrup via your palms and repeat the step with all the rasgulla balls.
Place the rasgulla in the simmering milk and allow it to boil for 2-3 minutes on low heat. Stir rose water and allow it to cook covered in a bowl. Serve with sliced almonds or pistachios and a few saffron strands for a delightful taste. Enjoy!

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