Indian Rasmalai (Saffron Milk Dumplings)

Name: Indian Rasmalai (Saffron Milk Dumplings)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2 l Full-fat milk (for paneer); 45 ml Fresh lemon juice or vinegar; 1 l Full-fat milk (for rabri); 200 g Granulated sugar (for syrup); 100 g Granulated sugar (for rabri); 8 pcs Green cardamom pods, lightly crushed; 0.5 g Saffron strands; 20 g Sliced pistachios (for garnish); 5 ml Rose water (optional)

Difficulty

medium

Time

2h 30m

Price Category

average

Calories

Medium

Rasmalai is a classic Indian dessert consisting of soft, spongy cheese dumplings (paneer) soaked in a sweet, saffron-infused milk syrup. This creamy and aromatic sweet is a perfect ending to any meal, especially on festive occasions. While it requires a bit of attention to prepare, the result is a heavenly taste experience that is guaranteed to enchant your taste buds. Traditionally served chilled and garnished with pistachios.

ingredients

6 Servings

2 l Full-fat milk (for paneer)45 ml Fresh lemon juice or vinegar1 l Full-fat milk (for rabri)200 g Granulated sugar (for syrup)100 g Granulated sugar (for rabri)8 pcs Green cardamom pods, lightly crushed0.5 g Saffron strands20 g Sliced pistachios (for garnish)5 ml Rose water (optional)

Steps

Prepare Paneer

Heat 2 liters of full-fat milk in a heavy-bottomed pan over medium heat. Once it comes to a boil, remove from heat and add the lemon juice or vinegar, stirring continuously until the milk curdles. Let it sit for 5 minutes, then strain through a muslin cloth-lined sieve. Rinse the paneer with cold water to remove any lemon flavor, then squeeze out excess water. Let it drain for 30-45 minutes until the paneer is firm but still moist.

Shape Dumplings

Transfer the drained paneer to a bowl and knead it with the heel of your palm for 8-10 minutes until it's completely smooth and crack-free. Divide into 12 equal portions and shape them into flat, disc-like dumplings. Set aside.

Sugar Syrup & Cook

In a large pot, bring 4 cups of water to a boil with 1 cup of granulated sugar and 4 crushed cardamom pods. Once the syrup is boiling, carefully add the paneer discs. Cover and cook on medium-high heat for 10-12 minutes until the dumplings swell and become soft. Remove from heat and let the dumplings cool in the syrup.

Make Rabri

In another heavy-bottomed pan, bring 1 liter of full-fat milk to a boil over medium heat. Add the saffron strands and the remaining 4 crushed cardamom pods. Simmer the milk, stirring occasionally, until its volume reduces by half (about 30-40 minutes). Add the 1/2 cup of sugar and optional rose water, then cook for another 5 minutes until the sugar dissolves. Remove from heat and let it cool.

Assemble & Chill

Gently squeeze out the excess syrup from the paneer dumplings and transfer them into the cooled saffron milk (rabri). Ensure the dumplings are fully submerged. Cover and refrigerate for at least 4-6 hours, or ideally overnight, to allow the flavors to meld.

Serve

Before serving, garnish the Rasmalai with sliced pistachios. It is best enjoyed chilled.

Extra Tips

► Knead the paneer thoroughly until smooth and crack-free; otherwise, the dumplings might break apart during cooking.

► Do not overcook the paneer dumplings in the syrup, as they can become tough and rubbery. Pay attention to their size and texture.

► For the best flavor, allow the Rasmalai to chill in the refrigerator for at least 4-6 hours, or ideally overnight, so the dumplings can fully absorb the saffron milk flavor.

Nutrition

	Per 100g	Per Serving 150g
Calories	280 kcal	420 kcal
Protein	9g	13.5g
Fat	18g	27g
Carbohydrate	22g	33g
Fiber	0.5g	0.75g
Sugar	18g	27g