Have you made rasmalai before? For years, I have fantasized (and drooled!) over this sweet deliciousness while checking out posts on Instagram, lol. After years of procrastinating, I am delighted to share that homemade rasmalai is a reality 🙌
Rasmalai/ras malai/rossomalai/roshmalai “is a popular Indian dessert that originates from the state of Bengal. It is a delightful sweet made from soft and spongy cottage cheese dumplings, also known as ‘rasgullas’, which are soaked in a luscious, creamy, and aromatic milk syrup flavored with cardamom and saffron. The dumplings absorb the flavours of the sweetened milk, creating a heavenly texture that melts in the mouth. Rasmalai is often garnished with chopped nuts like almonds and pistachios, adding a delightful crunch. This luxurious dessert is a beloved part of Indian cuisine, enjoyed on festive occasions and special celebrations.”
There are many stories out there about the origin of rasmalai, as well as many recipes which try to capture the magical aromatic sweetness of this spectacular treat. I have noticed that by and large, recipes can be divided into those that use freshly-made cottage cheese/”paneer” dumplings (in line with the description above) and those that showcase dumplings made out of milk powder instead of cottage cheese.
I highly recommend the easy rasmalai recipe with milk powder shared on Instagram by Dr. Nadia Aquil. I followed the recipe to the letter, the only small change being the addition of a few drops of Rooh Afza, which made the milk gain a spectacular pink color.
I love no-bake desserts, especially during the summer months, and I foresee making rasmalai on repeat in near future 🙂 For other excellent no-bake sweets, you can check out my posts here, here, here, here, here, here, here and here.
Do you like rasmalai? Let me know in the comments 🙂
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