Rasmalai Classic Recipe

Provided by blogger and Influencer Saloni Panda

  • 3 cups of milk for the rabri
  • 3 cups of water for sugar syrup
  • 1 and a half cup sugar
  • 1 tsp of saffron
  • Homemade Chena (For rasmalai balls)
  • Pinch of cardamom powder or Elaichi powder
  • 2 tbsp sliced almonds/pista

Rasmalai classic recipe

Procedure for Rasmalai Classic Recipe
  • Take 3 cups of milk, pour it into a pot and bring to boil.
  • Once the milk comes to boil, add saffron and half a cup of sugar.
  • Reduce the flame to medium and keep stirring every 2 mins. This will prevent the milk from scorching.
  • Boil until the milk thickens and reduces to half. Set this to cool down
  • Once cooled down, let this chill in the fridge
  • Next, make small balls of chena , flatten them into discs. In case they crack, roll them gently and cover the cracks. Set these discs aside on a plate.
  • Boil 3 cups of water. Add 1 cup of sugar to it and keep stirring until the sugar dissolves. Once the sugar dissolves, add cardamom powder to it.
  • Add the discs to the sugar syrup and cook for 6-7 mins on medium flame.
  • Take the discs onto a plate and let them cool down. Squeeze them with your palms to remove the sugar syrup.
  • Add the discs to the chilled rabri.
  • You can also simmer the rabri and the discs for about 2-3 mins to let the dissolve the rabri.
  • Allow this to rest for a few hours. Garnish with chopped almonds/pistas and serve chilled.
Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
Fine-Dining-Indian Food Magazine – April 2017 Issue 2
Fine Dining Indian Food Magazine March 2019

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