Making rasgulla (which I have done a day before and kept in the refrigerator ready. Or use the store-bought ones and cut the time by half. Even the staunchest of healthy eaters accept defeat in front of a beautiful plate of rasmalai. Rasmalai is also known as “roshomalai” since it has Bengali origins. This luxurious dessert is made by soaking sweet chhana balls in kheer or malai. The rasmalai balls can be roshogolla-like spheres or slightly flatter. Ingredients like saffron and rose water give the dessert its specific rich taste. Grab a chilled Haldiram Rasmalai Tin if you are craving a genuine plate of rasmalai. Very few desserts in the world can compete with this. Be careful and do not overwhip the whipping cream otherwise it status to separate the butter. Once it reaches the medium to a stiff peak, keep an eye on it. Ras malai: Blended ras malai becomes a spreadable and frosting-like. You can easily spread a layer all over the cake. Cardamom powder: freshly ground is always better. Remove the seeds of the green cardamoms and crush the seeds in a mortar and pestle.

Have you noticed that I haven't posted that many recipes of Indian desserts/sweets here? Well, I've posted a number of Payasam/Kheer recipes and a Gajar (carrot) Halwa recipe and my Indian dessert recipe collection ends there. I'm not sure why I haven't tried any major Indian desserts. Somehow I've associated it with too much of work and too much of ghee. I may be completely wrong, but I didnt bother to prove it otherwise. The term "Rasmalai" can be translated as "Ras" meaning "Juice," and "Malai" meaning "Cream" in Hindi. Why You’ll Love This Easy Rasmalai Recipe?This popular festive delicacy is popular all over the South Asian Countries & you will commonly find them in the Sweet shops/ Halwai shops. Ras malai: I used Nanak’s Ras Malai which comes frozen. Remember to defrost if you use the same one! Separate the milk from the ras malai. You will use both parts! Rasmalai is a popular traditional Indian dessert made from soft and spongy rasgullas (or chenna balls) soaked in a delectable creamy and saffron-infused milk syrup topped with dried fruits and kesar strands. Boiling & curdling milk correctly will give to the super soft chena. If the chena is not soft then rasmalai will not turn soft but instead will turn hard.

This method will not work if you are using pasteurized & homogenized milk. Infact the milk will not curdle at all unless you continue to boil the milk. For those of you who do not have time at hand or have guests coming up on short notice, try Bikano Rasmalai or Haldiram’s Rasmalai. This ready-to-eat dessert will be a great savior for you. Make-Ahead: This rasmalai is a great make-ahead dessert recipe. You can prepare it the night before and refrigerate it until it's ready to serve, making it ideal for festivals, parties, and special occasions.Follow my rasgulla method and while shaping balls, instead of round, shape into little discs like peda and cook. Use that here in the recipe. Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).

Mixing bowl: use two mixing bowls and put half the cake batter recipe in each to get even layers or use a kitchen scale to ensure batter is divided correctly. Now pour the rasmalai ‘milk’ all over the cake slowly and let it absorb the milk. For this purpose, you’ll need around ½ cup of milk. Rest will be used while serving. Here is the pic of the ingredients you’ll need to make this delicious eggless rasmalai cake. All of them are simple and easy to find. Rasmalai is the classic Bengali sweet in which paneer dumplings are soaked in the creamy milk syrup flavored with saffron, cardamom and sprinkled with nuts.Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture.

If you follow this method using non-homogenized milk then you will end up with rubbery & hard chena. Rasmalai can be enjoyed on its own or served as a dessert with a traditional Indian meal. Add the rasmalai to a serving bowl, garnish with nuts, saffron, and dried rose petals, and Enjoy! Storage Suggestions Cake layer: brushed/lightly soaked with milk from ras malai. Don’t soak too much as it will all become mushy.

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Do not overmix the batter once you add the dry ingredients. That will result in a dense and hard cake.