These pillowy soft milk dumplings swimming in creamy saffron-cardamom milk are everything you want in a homemade Indian dessert. I first tasted rasmalai at my friend Jackeline's Diwali party, and I couldn't stop going back for more. The way the spongy dough balls soak up that fragrant milk, releasing little bursts of cardamom with every bite, felt like a warm hug in dessert form. This Rasmalai recipe is easier than you'd think, and it comes together faster than most Indian sweets.
If you love creamy desserts with a touch of elegance, you'll want to try this alongside my Tres Leches Cake, Cheesecake Bars, or even my cozy Pumpkin Spice Fudge for a sweet spread everyone will remember.
Why You'll Love This Rasmalai Recipe
This version skips the lengthy chenna-making process and uses milk powder instead, cutting your prep time in half. The dough comes together quickly, and the dumplings puff up beautifully as they simmer in the saffron milk. You'll love how the cardamom dessert fills your kitchen with the most wonderful smell, and how each bite melts on your tongue with creamy, floral sweetness. It's an easy Indian sweets recipe that looks and tastes like it came from a professional kitchen.
Jump to:
Rasmalai Recipe Ingredients
Here's a simple breakdown of what goes into this Rasmalai Recipe dessert.
See Recipe Card Below This Post For Ingredient Quantities
For the Milk Mixture:
- Whole milk: Forms the creamy base that the dumplings soak in, creating that signature rich texture.
- Heavy cream: Adds extra richness and helps the milk thicken as it reduces.
- Cardamom pods: Infuse the milk with warm, aromatic flavor that's essential to traditional rasmalai.
- Saffron: Brings a delicate floral note and that gorgeous golden color. Bloom it in warm milk first to release the full flavor.
- White granulated sugar: Sweetens the milk without overpowering the other flavors.
- Salt: A pinch balances the sweetness and enhances all the other flavors.
For the Dough Balls:
- Whole milk powder: The base of the dumplings, giving them structure and that signature milk flavor.
- Baking powder: Helps the dumplings puff up and stay light and spongy.
- Salt: Balances the sweetness in the dough.
- All-purpose flour: Adds just enough structure to hold the dumplings together.
- Oil or ghee: Keeps the dough soft and prevents it from drying out. Ghee adds a richer flavor if you have it.
- Large egg: Binds everything together and adds moisture, making the dumplings tender.
Garnish:
- Pistachios: Add a nutty crunch and beautiful green color on top.
- Dried rose petals: Give the dessert an elegant, fragrant finishing touch.
How to Make Rasmalai Recipe
Making homemade Rasmalai Recipe is easier than you think when you break it down step by step.
Prepare the Milk Mixture: In a wide, heavy-bottomed pot, combine the whole milk, heavy cream, cardamom pods, sugar, and salt, stirring everything together. Grind the saffron in a small mortar, then add a little warm water or milk to bloom it before stirring it into the pot. This step releases the saffron's color and aroma.
Simmer the Milk: Bring the mixture to a boil over medium-high heat, then lower the heat to medium. Let it cook for 20 to 30 minutes, stirring occasionally to prevent scorching. Scrape the sides of the pan to mix in the milk solids as the mixture reduces by about 20 percent. You'll see it thicken and turn golden.
Prepare the Dough Balls: In a separate bowl, mix together the milk powder, baking powder, salt, all-purpose flour, and oil or ghee. Whisk the egg and add it to the bowl, then mix with a spoon or fork until a rough dough forms. Knead it with your hands until smooth, oiling your hands to prevent sticking. Work quickly so the dough doesn't dry out.
Shape the Dough Balls: Roll the dough into about 16 small balls, each weighing around 10 grams. Gently press each ball down into a disc shape, keeping them covered so they don't dry out while you work.
Cook the Dough Balls: Make sure the milk mixture is at a gentle simmer with just a few bubbles. Carefully drop the dough discs into the milk and cover the pot. Let them cook for about 5 minutes until they puff up and float to the surface. Gently flip each one and cook for an additional 10 minutes. The dumplings should look puffy and feel soft. Remove from heat.
Serve and Garnish: Transfer the rasmalai to a serving dish, spooning some of the saffron milk over the top. Garnish with chopped pistachios, slivered almonds, and dried rose petals. Chill in the fridge for at least 2 hours or overnight to let the flavors meld together and the dumplings soak up all that creamy goodness.
Substitutions and Variations
No eggs? You can try a Rasmalai Recipe recipe without egg by substituting with 2 tablespoons of yogurt or condensed milk, though the texture will be slightly different.
Want it richer? Stir in 2 tablespoons of condensed milk to the saffron milk mixture during the last 5 minutes of simmering for extra sweetness and creaminess.
Different garnishes: Try slivered almonds, cashews, or even a sprinkle of ground cardamom on top.
Make it with bread: Some quick versions use bread instead of milk powder dough, though the texture won't be as authentic.
Equipment For Rasmalai Recipe
You don't need much to make this Rasmalai Recipe dessert at home.
- Wide, heavy-bottomed pot: Essential for reducing the milk evenly without scorching.
- Small mortar: For grinding the saffron threads to release their flavor.
- Mixing bowls: One for the milk mixture prep and one for the dough.
- Spoon or fork: To mix the dough before kneading.
- Your hands: The best tool for kneading and shaping the dough balls.
Storage and Make-Ahead Tips
Rasmalai Recipe actually tastes better the next day after the flavors have had time to blend.
Refrigerator: Store covered in an airtight container for up to 3 days. The dumplings will continue to absorb the milk, becoming even softer.
Freezer: I don't recommend freezing Rasmalai Recipe, as the texture of the milk and dumplings changes when thawed.
Make-ahead: You can prepare the entire dish a day in advance. Just cover and refrigerate until ready to serve.
Serving Suggestions
This creamy Rasmalai Recipe is perfect on its own, but here are some cozy ways to serve it.
After a spicy meal: The cool, creamy sweetness is the perfect contrast to spicy Indian dishes.
With chai: Serve small portions alongside warm cardamom chai for an afternoon treat.
At celebrations: Rasmalai Recipe is a traditional dessert for Diwali, Eid, and other special occasions.
With fresh fruit: Add sliced mango or berries on the side for a fresh, colorful presentation.
Expert Tips
Don't skip blooming the saffron: Grinding it and adding warm liquid helps release the color and flavor.
Keep the dough covered: It dries out quickly, so work fast and keep the balls you're not shaping covered with a damp cloth.
Maintain a gentle simmer: If the milk boils too hard, the dumplings can break apart. You want just a few bubbles.
Chill before serving: The flavors deepen and the texture improves after a few hours in the fridge.
Use fresh milk powder: Old milk powder can taste stale and affect the final flavor.
FAQ
What ingredients are in rasmalai?
Rasmalai Recipe is made with whole milk, heavy cream, saffron, cardamom, sugar, milk powder, egg, and a bit of flour. The milk powder dessert dumplings soak in the fragrant saffron milk mixture, creating that signature creamy texture.
What is the secret to a good rasmalai?
The secret is using fresh milk powder, not over-kneading the dough, and cooking the dumplings at a gentle simmer. Chilling the finished dessert for at least 2 hours also helps the dumplings soak up all that delicious saffron cardamom milk. My mom always said patience makes the difference.
Why is my rasmalai not spongy?
If your dumplings aren't spongy, the dough might have been over-kneaded or the milk was boiling too hard. Make sure to knead just until smooth, and keep the milk at a gentle simmer when cooking the balls. Adding fresh baking powder also helps them puff up properly.
When to add condensed milk in rasmalai?
If you're using condensed milk, add it to the saffron milk mixture during the last 5 minutes of simmering. This keeps it from scorching and adds extra sweetness and creaminess to the final dish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Rasmalai Recipe
Rasmalai Recipe
Ingredients
Method
- In a wide, heavy-bottomed pot, combine the whole milk, heavy cream, cardamom pods, saffron (bloomed in warm water), salt, and sugar. Stir well and bring to a gentle boil.
- Once boiling, reduce the heat to medium and cook for 20-30 minutes, stirring occasionally. Scrape the sides of the pot and mix the evaporated milk back into the mixture.
- While the milk mixture reduces, prepare the dough. In a mixing bowl, combine the milk powder, baking powder, salt, flour, and oil (or ghee). Add the whisked egg and mix quickly into a rough dough, then knead it into a smooth ball.
- Roll the dough into 16 small balls (about 10 grams each), pressing them gently into a disc shape. Oil your hands as needed to prevent sticking.
- Once the milk mixture has reduced by about 20%, ensure the milk is at a gentle simmer (with small bubbles, not a full boil). Drop the dough balls into the milk. Cover the pot and let them cook for about 5 minutes.
- After 5 minutes, gently flip each dough ball and cook for another 10 minutes. Remove from heat.
- Garnish with chopped pistachios and dried rose petals, then transfer the Rasmalai to a serving dish.
- Chill the Rasmalai in the fridge for at least 2 hours (overnight is best) to improve the flavor.
Leave a Reply