Rasmalai Recipe: Soft, Spongy, and Melt-in-Your-Mouth

Instructions

Make the Flavored Milk

Rinse the inside of a heavy-bottomed 3-quart saucepan with water and leave a small splash in the pan. This helps prevent the milk from scorching. Add the milk and bring it to a full boil over medium heat, takes about 10 to 12 minutes.
Add the sliced almonds, pistachios, cardamom powder, and saffron. Simmer on medium heat for 5 minutes, stirring occasionally.
Add the sugar and continue cooking for another 10 to 12 minutes on medium heat, stirring regularly. You want it slightly thickened but not too thick. You're reducing from 3 cups down to about 2½ cups.
Pour the flavored milk into a bowl and set aside to cool slightly. You'll warm it back up before adding the rasmalai at the end.

Make the Chenna

Place a strainer over a large bowl and line it with a muslin cloth (cheesecloth).
Add milk to a heavy-bottomed 3-quart saucepan and bring to a full boil over medium heat, it will take about 10 to 12 minutes.
Turn off the heat and let the milk cool for 3 to 4 minutes. This step is important. If the milk is too hot, the chenna will turn rubbery.
Mix the vinegar and water together in a small bowl. Add it to the milk one tablespoon at a time, stirring gently between each addition. Do not stir vigorously. Gentle, slow stirring is key.
After the 3rd or 4th tablespoon, you'll see the milk separate into white curds and a pale greenish-yellow liquid (whey). Once this happens, stop adding vinegar. You don't need more.
Pour the contents of the pan over the muslin cloth in your strainer. The whey will drain through. Save the whey if you like, it's great added to dough or soups.
Pour the ice-cold water over the chenna to rinse away the vinegar and remove any sourness.
Gently squeeze the cloth just until the water stops dripping. You're removing excess water, not drying out the chenna completely.
Place the cloth back on the strainer. Set something heavy on top (about 3 pounds) and leave it for 8 to 10 minutes. You're not trying to dry it out, just removing some of the excess moisture. When you unwrap it, the chenna should look slightly crumbly and feel a little dry to the touch. If it looks pasty or feels sticky, it still has too much water. Give it a few more minutes under the weight.

Knead the Chenna

Place a large plate or parat on a silicone mat or damp kitchen towel so it doesn't slide while you work.
Add the chenna onto the plate. It should feel moist but not so wet that it sticks to your fingers when pressed. If it's sticky, give it another minute of draining time.
Crumble the chenna and then knead it with the heel of your palm for 8 to 10 minutes, working it into a smooth dough. You'll feel it transform from grainy to silky as you go.

Stop kneading the moment it feels smooth. If you see any greasiness or the dough starts to look shiny and oily, you've gone too far, and the fat is separating. The dough should look and feel like smooth modeling clay.

Add 1 teaspoon of all-purpose flour and knead lightly for about a minute to incorporate.
Let the dough rest for 5 minutes while you start the sugar syrup.

Make the Sugar Syrup

Add the sugar, water, and smashed cardamom pods to a wide 4-quart pan. Bring to a full boil over high heat, about 10 minutes.
While you wait, divide the chenna into 12 equal portions. Roll each one into a smooth ball, then lightly press between your palms to form thick, pedalike discs. Don't make them too thin, as they will expand significantly in the syrup.

If your chenna was kneaded well, the discs should be smooth with no cracks, or very minimal ones.

Cook the Rasmalai

Once the sugar syrup reaches a full boil, gently add the chenna discs into the pan. Do not stir.
Cook uncovered for 1 minute, then cover and cook on high heat for 10 minutes. Do not lift the lid during this time. The steam is part of what helps them puff up.
While they cook, prepare an ice water bath in a large bowl.
Turn off the heat. Using a slotted spatula, carefully transfer the rasmalai to the ice water bath. They should sink to the bottom. If they float, give them another minute in the syrup.
Let them rest in the ice bath for 10 minutes. This stops the cooking, firms them up slightly, and helps them hold their shape.

Assemble and Chill

One at a time, pick up each rasmalai and gently squeeze out the water between your palms. Not too hard, just enough to remove the syrup water so the flavored milk can soak in.
Warm the flavored milk in the microwave or on the stovetop until it's comfortably warm (not hot, not cold).
Add the squeezed rasmalai directly to the warm milk. The milk will soak in and the rasmalai will plump back up beautifully.
Cover and refrigerate for at least 2 hours before serving.

Rasmalai Recipe: Soft, Spongy, and Melt-in-Your-Mouth

Equipment

Recipe Video

Ingredients

Flavored Milk (Ras)

Chenna

Sugar Syrup