Rasmalai is another of my favourite desserts. This Pakistani delicacy is created with Rasgulla (sweetened paneer balls) soaking in sweetened, thickened milk perfumed with cardamom and saffron. As a consequence, you get a creamy, luscious dessert that melts in your mouth. Here you get a Pakistani Special Rasmalai Recipe.
Pakistani Rasmalai Intro:
This delectable meal, also known as ras malai, rasa malai, or Rossomalai, is popular throughout the Indian subcontinent.
Ras is a word that implies “juice” or “juicy.” Malai, which means “cream,” is thickened milk filled with clotted cream. Rabdi is another name for this creamy thickened and sweetened milk. This says a lot about this delightful recipe: it’s milky, creamy, and plain delicious.
Even if you prepare them totally from scratch, making Rasmalai at home is not difficult. Begin by creating some of my Rasgulla a day or two ahead of time, and then create the Rasmalai with the thickened milk afterwards. This method of dividing labour makes it simple. If you’re short on time, you can easily substitute store-bought Rasgulla for homemade.
This thickened sweet milk, or Rabdi, the dish is created following the traditional way of decreasing milk and hence tastes authentically like the Rasmalai found in Indian mithai shops (sweet shops).
Rasmalai is often served cold and topped with chopped nuts and saffron threads. Set out the plate of remaining thickened milk with the Rasmalai while serving. I am confident that your visitors will like this Indian dessert.
Use full Tips and Variations:
- Rasgulla: If you’re going to prepare Rasgulla, make sure you use full milk. My extensive and informative Rasgulla Recipe tutorial will guide you through the process of making delicious cottage cheese balls. Before you cook the balls in the sugar syrup, flatten them into a thick or medium-thick patty shape.
- Rabdhi: To prepare the Rabdi, or liquid basis of this delicacy, use whole milk or full-fat milk to get the clotted cream or malai. Skimmed or toned milk will not produce the same results. Pasteurized and homogenised milk are both acceptable.
- Nuts: While almonds and pistachios are the most commonly used nuts, cashews and pine nuts can also be used. Blanching the nuts changes their texture and improves their flavour. If you choose, you may skip the blanching step to save time while creating this Rasmalai dish. Make sure you don’t use salted nuts.
- Flavouring: Saffron, rose water, kewra water (pandanus water), and cardamom powder are traditional Indian flavourings included in most sweets. If you don’t have any, feel free to skip any of them. Add one to two drops of edible rose essence or kewra essence instead of rose water and kewra water.
Step By Step Recipe:
Step 1: Preparation
- 12 to 15 Rasgulla are required to create Rasmalai. You may either manufacture them at home or buy them from a store.
- 12 cup water is brought to a boil, and then 10 to 12 nuts are added. Set aside for 30 to 40 minutes, covered.
- After 30 minutes, peel and slice the almonds. Set aside.
Step 2: Milk Processing
- In a thick-bottomed pan or Kadai, heat 1 litre of full-fat whole milk while the almonds are blanching.
- On medium heat, bring the milk to a boil.
- While the milk is heating up, remove 2 tablespoons of warm milk from the pan and place it in a small dish. 8 to 10 strands of saffron Set aside after stirring.
- When the milk has reached a boil, reduce the heat and allow it to simmer. Collect the floating cream and use a spoon or spatula to push it to the sides of the pan. Cook in this manner until the milk has been reduced to half.
- Continue to gather the cream that floats on top and move it to the sides. Also, keep stirring the milk at regular intervals to prevent it from scorching. After the initial boil at a low to medium temperature, the milk will be reduced for around 20 to 25 minutes.
- When the milk has been reduced to half its original volume, add 4 to 5 tablespoons of sugar, or as desired.
- Stir carefully to dissolve the sugar. Scrape the milk solids off the edges and stir them back into the boiling milk.
- 12 teaspoons of cardamom powder
- Mix in the majority of the cut almonds, reserving a few for garnish.
- Add the dissolved saffron milk as well.
- To integrate, stir everything together. Continue to simmer the reduced milk over moderate heat, stirring periodically. Check the flavour and add extra sugar if necessary. I don’t generally thicken the milk to Rabri consistency since the rasgullas need to soak up part of the sweetened milk. Simply decrease the milk until it is nearly half its original volume.
Step 3: Assembling stage
- Take each rasgulla and gently press it with a spatula to remove the sugar syrup. You may also pinch and press the rasgulla in your palms. Applying too much pressure will cause the rasgulla to shatter. The rasgulla should not include any sugar syrup.
- This is how you should press all of the rasgulla balls.
- Place the squeezed rasgullas in the hot milk.
- Simmer on low heat for 2 to 3 minutes. You may skip this step and just drop the rasgulla into the prepared rabdi. However, allowing them to stew for a few minutes will make them more juicy and tasty.
- Turn off the heat and stir in 1 to 2 tablespoons of rose water or kewra water (pandanus water).
- Gently stir. Allow the rasmalai to come to room temperature before chilling entirely in a covered dish or container in the fridge.
- Rasmalai can be served with sliced almonds or pistachios and saffron threads. If you like, you may serve rasmalai warm or at room temperature. Enjoy!
Pakistani Rasmalai Recipe
- 12 to 15 Rasgulla – handmade or purchased
- 1-gallon whole milk
- 4 to 5 tablespoons sugar, or as needed
- 10 to 12 blanched unsalted almonds
- 10 to 12 blanched unsalted pistachios
- 12 cup water for blanched almonds and pistachios
- 12 tsp cardamom powder
- 1 – 2 teaspoons rose or kewra water (pandanus water)
- 8 to 10 strands of saffron
- a few strands of saffron — for garnish
- Step 1 12 to 15 Rasgulla are required to create Rasmalai. You may either buy them in stores or manufacture them at home.
- Step 2 12 cups of water should be boiled. Then stir in the almonds and pistachios. Set aside for 30 to 40 minutes, covered.
- Step 3 Later, peel and carefully slice the almonds and pistachios. Place aside.
- Step 4 While the almonds are blanching, heat the milk in a heavy-bottomed saucepan or Kadai.
- Step 5 Bring the milk to a boil over medium heat, stirring occasionally.
- Step 6 Take 2 tablespoons of milk from the pan and place it in a small dish while the milk is heating up.
- Step 7 Allow the milk to warm up. Saffron threads, crushed Set aside after stirring.
- Step 8 Once the milk has reached a boil, reduce the heat and allow it to simmer. Collect the clotted cream (malai) that is floating on the sides. Cook in this manner until the milk has been reduced to half.
- Step 9 Continue to gather the cream that floats on top and move it to the sides. Also, keep stirring the milk at regular intervals to prevent it from scorching at the bottom.
- Step 10 Stir in the sugar until it is completely dissolved.
- Step 11 Then stir in the cardamom powder.
- Step 12 Combine the blanched and sliced almonds and pistachios in a mixing bowl. Keep a few almonds and pistachios aside for garnish.
- Step 13 Add the saffron-infused milk as well.
- Step 14 Stir once more. Continue to simmer the reduced milk over low heat.
- Step 15 For Rasgullas:
- Step 16 Take a spatula and apply pressure to each Rasgulla to remove the excess sugar syrup. You may also pinch and press each Rasgulla in your palms. Be delicate and avoid applying too much pressure. As a result, the Rasgullas will break. Repeat with the remaining Rasgulla balls.
- Step 17 Place the Rasgulla in the hot milk and cook for 2 to 3 minutes on low heat.
- Step 18 Turn off the heat and add the rose water or kewra water (pandanus water).
- Step 19 Gently stir. Allow the Rasmalai to come to room temperature before covering. Then place in a covered container or dish to chill. Garnish with reserved blanched, sliced almonds or pistachios and a few saffron threads.