Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips (2024)

FAQs

What is the difference between rabdi and rasmalai? ›

Though this dessert sound similar to Rasmalai, it is a little bit different. Rasmalai is usually served with slightly thickened milk, while angoor rabdi contains significantly thicker and creamier milk.

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.

One big mistake people tend to make is to drop them one at a time into the boiling milk. With this method, the rasmalai will not all cook for the same length of time, so you will end up with some that have hard centers. Cover the pot and let them simmer for about 5 minutes.

It is packed with high carbohydrate ingredients, such as sugar and lactose found in milk. These carbohydrates can lead to a sudden surge in glucose levels, making it imperative to consume Rasmalai in moderation. This dish is high in fats and lacks fibre and proteins. It is, therefore, a high-GI food.

Rabri is usually served chilled, either as a topping for desserts like falooda or on its own. In English, rabri is sometimes called "reduced milk," "thickened milk," or "sweetened condensed milk."

If there are a lot of cracks in your rasmalai balls, as they cook, they will just end up breaking. So when you roll the dough into balls, keep rolling them until you see no cracks. If you are getting a lot of cracks that are seeming impossible to get rid off, your dough is too dry.

The best ras malai in India can be had at Mumbai's Farzi Cafe, as per Taste Atlas. The list was topped by Poland's Sernik, a dessert made with twarog, a special type of curd cheese, eggs, and sugar, often enjoyed with fruits and jellies.

If you see that the chenna is moist or watery, then this implies that there is too much water. To rectify, you can add some maida (all purpose flour) so that extra moisture is absorbed. The second method is to keep a heavy weight on the chenna again so that the extra water or whey gets drained.

Add cardamom powder, Saffron strands and 1/2 cup Sugar. Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold. Rasmalai is ready !!

Rasgulla is typically pure white, whereas Rasmalai has a yellowish hue due to adding saffron to the rabdi. Rasgulla is relatively small, whereas Rasmalai is a more extensive and flatter dessert. If you're watching your calorie intake, you might prefer Rasgulla over Rasmalai.

How long does rasmalai last without refrigeration? ›

They are usually made from milk solids, khoya, and soaked in the goodness of sugar syrup. Talking about the shelf life of these amazing sweets, well, it depends on the ingredients used and the quality of the sugar syrup. On average, they last for 2-3 days at room temperature and 5-7 days in the refrigerator.

Rasmalai Ingredients - Notes & Substitutions

Rasgulla Balls: Rasgulla are soft, fluffy, snow-white colored round sweets that are made from curdled milk (chenna or paneer) and soaked in sugar syrup. But making the rasgulla balls from scratch requires a ton of simmering, stirring, draining and kneading.

Overcooking or cooking them at very high heat could result in rubbery balls or break the balls or even shrink them. Do not stuff too many balls in a small pan. They must have enough space to float around and puff up in the pan. I have not included corn flour or semolina in this rasgulla recipe.

Rabri also known as Rabdi is a North Indian traditional sweet dish made with full fat milk, sugar, cardamoms and nuts. It is served as a dessert or along with Malpua, Gulab Jamun, Jalebi and Poori. Rabri tastes very delicious, creamy & is full of flavors from the cardamoms and saffron.

Ras malai consists of flattened balls of chhena soaked in malai (a type of clotted cream) and is flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough.

Rasmalai is prepared like Rasgulla but drenched in rabdi, giving it a more velvety and milky flavor. The spongy texture of Rasgulla is replaced by a softer texture, making Rasmalai a more creamy, indulgent dessert.