Much like the Gujarati enthusiasm for savoury snacks, the culture for sweet-making in West Bengal is vast. Sweets symbolise good luck and bring joy to festivals and special occasions. Rasmalai is a popular one. Here’s my take on the traditional dessert, with a non-traditional addition of vanilla.
This Rasmalai recipe is…
Gluten free Soy free Vegetarian
With dozens of varieties of (mostly) dairy-based desserts, the selection is rich as the creamy Rasmalai (Rassomalai) and spongy Gulab Jamuns treasured across India.
What is Rasmalai?
Rasmalai is one of the most famous desserts from West Bengal. Made from pieces of chhena (another name for soft, homemade paneer), you knead it until smooth, divide into balls, boil in sugar syrup and then finally, soak in saffron and cardamom milk (masala doodh). Wanna hear why it’s so magical? Without any additional ingredients or raising agents, the chhena balls inflate to double their original size and take on a puffy, spongy texture. Of course, they’re made to soak up sweet vanilla milk.
Vanilla Rasmalai
Vanilla Rasmalai are soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi. Like many, I grew up eating ready-made Rasmalai from a box. The mere thought of making my own cheese, boiling it in sugar syrup and then leaving it to soak for eight hours seemed like an impossible task. When I was 12, I had my first taste of my mother’s Rasmalai recipe she learned from her father. Many of you will know that he was a confectioner and made incredible versions of all the classic Indian sweets. I quickly fell in love with her liberal use of vanilla.
Why vanilla?
These homemade Rasmalai have a beautifully-scented vanilla masala doodh. Together, they taste like if my favourite vanilla ice cream and kulfi had a Rasmalai-shaped baby! Since then, homemade Rasmalai has always won over the watered-down shop-bought version.
Tips and tricks for making perfect Rasmalai
How to serve Vanilla Rasmalai
Chill the Rasmalai in the fridge for 8-10 hours. This is because resting will give the flavours a chance to develop and the chhena patties to absorb the masala doodh. The result will be spongy, soft Rasmalai that keeps its’ shape beautifully. Serve the Rasmalai cold, straight from the fridge for a gorgeous dessert following an Indian meal. This is a popular choice at Indian wedding banquets.
Allergies
This Rasmalai is suitable for those with gluten-free diets. However, many commercial brands of milk powder are manufactured alongside wheat and other flours in flour mills. Please check packaging if you are using milk powder and/or are preparing this for someone with a severe wheat or gluten allergy. Similarly, this applies for those with a soy or nut allergy.
Ingredients you’ll need to make Vanilla Rasmalai
Recipe care with measurements below.
Full-fat milk Granulated sugar Vanilla pod Green cardamom pods Saffron Lemon juice Water Cornflour (cornstarch), not cornmeal Pistachios Dried rose petals (optional)
Step-by-step instructions for making Rasmalai
1. Make the chhena (paneer/cheese)
Pour the milk into a large, heavy-based pan and bring to a rolling boil. Keep stirring constantly to ensure the milk doesn’t settle and burn at the base of the pan. Switch the heat off and add the lemon and water mixture a tablespoon at a time, stirring briefly between each addition until the milk curdles. Once the curds have separated from the whey, add the ice water to stop the cooking process. Allow to stand for 5 minutes. Line a colander with muslin or cheesecloth and place it in the sink. If you’d like to reserve the whey for another recipe later, you can place the colander in a large bowl to catch the drained liquid. Alternatively, let it drain away. Carefully pour the mixture into the lined colander. Remove the bowl from under the colander (if using). Rinse the curds under lukewarm, running water (at least 3-4 minutes) to remove any sourness from the lemon juice. Gather the corners of the cloth and twist to enclose the curds. Gently twist the cloth to remove excess moisture. Place the bundle back inside the colander resting on a plate or bowl. Apply approximately 1kg of pressure on top of bundle. Allow to press for 30 minutes.
2. Make the Rasmalai pieces
Remove the weights from on top of the chenna bundle and unwrap. Place the chenna onto a large, clean work surface. Dab with paper towels to remove any excess moisture. Break the chenna into rough pieces and begin to knead it with your hand. Use the heel of your palm to spread the chenna as thinly as possible against the work surface, using a long, sliding motion. Apply pressure to press out all graininess and gather the mixture together again. Repeat this action until all traces of graininess have disappeared and the chenna is smooth. It should take 15-20 minutes. It should be soft and smooth, not grainy or greasy. Divide the chenna into 14 pieces (or make 16 smaller ones). Lightly oil your hands and roll into balls, pressing against your palms to ensure the ball is smooth and crack free. Lightly press to form a disc, about 2cm in diameter. Repeat for all the pieces.
3. Make the rasmalai milk
Pour the milk into a large, heavy-based saucepan and bring to a gentle simmer. Add the ground cardamom seeds, saffron, vanilla beans and pod, sugar and pistachios. Bring to a boil and turn the heat down to low. Allow to simmer, uncovered until reduced by half, about 30 minutes. Stir often to avoid the milk burning on the base of the pan. Once reduced, remove from the heat, cover with a lid and set aside.
4. Cook the rasmalai pieces
In a large, wide saucepan combine the water, sugar and lemon juice. Stir well. The pan should be large enough to hold all the pieces at once, with room for them to expand. Bring to a boil. Allow to boil until the syrup reaches ‘thread’ consistency (105ºC/220ºF). Bring the syrup to a rolling boil. Carefully place all the rasmalai pieces into the syrup. Pour in the cornflour slurry and immediately cover. The pan should be set over the highest heat possible. Boil hard for 18 minutes exactly, until the malai pieces have doubled in size. Keep a kettle or separate pan of hot water aside and ladle around 65 ml hot water into the pan every 5 minutes during cooking. This will ensure the sugar syrup remains at the same consistency. If the malai pieces are turning dark, the syrup is too concentrated. Add hot water and bring it back to the correct temperature. Once 18 minutes are up, turn the heat down and remove the cooked rasmalai pieces with a slotted spoon and drain excess syrup. Place the pieces into a bowl of cold water immediately to stop the cooking process. Allow to sit in the water for 10 minutes and then very gently, press each piece between your palms to remove excess liquid and to flatten it and remove excess liquid. Arrange the cooked rasmalai pieces in a large, deep serving dish and pour the sweet vanilla milk (room temperature) over the top. Cover and refrigerate for at least 8 hours for the malai pieces to absorb the milk. Garnish with the optional dried rose petals.
Special equipment
Finally, my recipe requires the use of a sugar thermometer. I use this one, however you can use any that gives an accurate reading for your sugar syrup.
Vanilla Rasmalai recipe | How to make Rasmalai | Soft Rasmalai recipe in English
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If you like Vanilla Rasmalai, you’ll love this Ice Cream Burfi
Love Sanjana The Rasmalai can be kept in the fridge for up to a week. This Rasmalai is not suitable for freezing. Share this recipe This plain milk powder burfi is the Indian sweet recipe my followers request the most. I think White Burfi has such a simple charm and universal appeal. It has true pistachio flavours (not just food colour or pistachio essence) and of course, gold and silver leaf on top. Perfect for gifting. Your family and friends will love it! Here’s an entirely foolproof recipe that delivers amazing results every time. I created this recipe using my favourite eggless cupcake recipe and it’s always a hit at parties. Layers of cardamom burfi, classic chocolate chip cookie dough and milk chocolate combined to create the wickedest chocolate burfi you’ll ever experience. Enjoy as a square or as a hot fudge-like pudding with ice cream. It is adapted from my Perfect Plain White Burfi recipe and it’s completely foolproof. Each square of burfi is perfectly crumbly and melts in the mouth. Indian sweets have never been so simple! Laced with ground cardamom and vanilla extract, floral undertones are created beneath a creamy layer of white chocolate. As soon as you take a bite, the fudge begins to melt on your tongue and a burst of subtle flavours take over. Bliss. Layer up the flavours, set and cut into large squares.
