Rose Rasmalai

Short Description

Rose Rasmalai is a fragrant and delicate twist on the classic Indian dessert, featuring soft, spongy paneer dumplings soaked in a rich, rose-flavored saffron milk. This dish combines the creamy sweetness of traditional rasmalai with the floral essence of rose, making it a perfect dessert for special occasions.

Why You’ll Love This Recipe

• Soft and spongy rasmalai soaked in creamy, flavored milk
• Infused with the delicate floral aroma of rose
• Perfect for festivals, celebrations, or indulgent treats
• A unique twist on the classic Indian dessert
• Can be made ahead and served chilled

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rasmalai (Paneer Dumplings):

• Whole milk
• Lemon juice or vinegar
• Water
• Ice cubes
• Cornstarch (optional, for softer texture)

For the Sugar Syrup:

• Water
• Sugar
• Cardamom pods

For the Rose-Flavored Milk (Ras):

• Whole milk
• Condensed milk
• Sugar
• Saffron strands
• Rose water
• Rose syrup
• Chopped pistachios and almonds
• Dried rose petals (for garnish)

Directions

Step 1: Make the Paneer (Chenna)

1. Heat whole milk in a large pot until it just begins to boil.
2. Reduce heat and slowly add lemon juice or vinegar, stirring gently until the milk curdles.
3. Once the whey separates, turn off the heat and strain through a muslin cloth.
4. Rinse the chenna (paneer) under cold water to remove the lemony taste.
5. Squeeze out excess water, then knead the paneer for 8–10 minutes until smooth.
6. Divide into small balls and flatten slightly into disc shapes.

Step 2: Cook the Paneer in Sugar Syrup

1. In a large pot, bring water, sugar, and crushed cardamom pods to a boil.
2. Carefully drop the paneer discs into the boiling syrup.
3. Cover and cook for 10–12 minutes on medium heat until the dumplings double in size.
4. Transfer them into cold water to stop cooking and set aside.

Step 3: Prepare the Rose-Flavored Milk

1. In a separate pot, heat milk over medium heat and let it simmer until slightly thickened.
2. Stir in condensed milk, sugar, saffron strands, and chopped nuts.
3. Add rose water and rose syrup, mixing well.
4. Simmer for 5 more minutes, then remove from heat and let it cool.

Step 4: Assemble the Rose Rasmalai

1. Gently squeeze out excess syrup from the paneer discs and place them in the rose-flavored milk.
2. Let them soak for at least 2 hours, preferably overnight, for the best flavor.

Step 5: Garnish and Serve

1. Garnish with dried rose petals, pistachios, and almonds.
2. Serve chilled for a refreshing and elegant dessert.

Servings and Timing

• Servings: 6–8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours (or overnight)
• Total Time: 2 hours 45 minutes

Variations

• Kesar Rasmalai: Add extra saffron for a stronger saffron flavor.
• Chocolate Rasmalai: Add cocoa powder to the milk for a chocolate twist.
• Vegan Option: Use almond or coconut milk and tofu instead of paneer.
• Nut-Free Version: Skip nuts and use edible silver leaf for decoration.
• Sugar-Free Option: Use monk fruit sweetener instead of sugar.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as the texture may change.
• Reheating: Best served cold, but you can warm slightly if preferred.

FAQs

Can I use store-bought paneer?

No, fresh homemade paneer works best for the soft and spongy texture of rasmalai.

Why is my rasmalai hard?

Over-kneading or cooking at too high a temperature can make the dumplings dense. Knead just until smooth.

Can I make this ahead of time?

Yes! It tastes even better when chilled overnight as the flavors meld.

What can I serve with rasmalai?

It’s delicious on its own, but pairs well with gulab jamun or gajar ka halwa for a festive dessert platter.

Can I use rose essence instead of rose water?

Yes, but use sparingly, as it’s more concentrated than rose water.

How do I get the perfect spongy texture?

Boil the paneer dumplings in a light sugar syrup, not a thick one, and cool them immediately after cooking.

Can I make rasmalai without saffron?

Yes! Saffron adds flavor, but you can omit it and still have a delicious rose-flavored dessert.

Can I add other flavors?

Yes! Try adding cardamom, vanilla, or orange zest for a unique twist.

What’s the best way to serve rose rasmalai?

Chilled, with extra nuts and rose petals for a beautiful presentation.

Can I make mini rasmalai?

Yes! Just shape smaller paneer discs and follow the same process.

Conclusion

Rose Rasmalai is an elegant and flavorful dessert that combines the richness of classic rasmalai with the delicate floral notes of rose. Whether for festivals, celebrations, or simply to indulge in something sweet, this dish is sure to impress. Serve it chilled and enjoy the creamy, aromatic goodness!

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