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Rose Rasmalai

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Rose Rasmalai is a delicate and aromatic twist on the classic Indian dessert. Soft and spongy paneer dumplings (rasgullas) soak in a rich, rose-flavored saffron milk, creating a melt-in-the-mouth experience. With hints of cardamom and rose, this dessert is perfect for celebrations or special occasions.

Ingredients

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For the Rasmalai Balls (Paneer Discs):

  • 1 liter whole milk
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon rose water
  • 1 teaspoon cornflour (optional, for firmer texture)
  • 4 cups water
  • 1 cup sugar

For the Rose-Flavored Milk (Ras):

  • 2 cups whole milk
  • ¼ cup condensed milk (adjust for sweetness)
  • 1 teaspoon cardamom powder
  • 8–10 saffron strands (optional, for color & flavor)
  • 1 tablespoon rose syrup (like Rooh Afza, or homemade)
  • 1 teaspoon rose water
  • 2 tablespoons chopped pistachios & almonds
  • Dried rose petals (for garnish, optional)

Instructions

1. Make the Paneer (Chhena) for Rasmalai Balls

  1. Boil 1 liter milk in a pan. Once it comes to a rolling boil, reduce heat and add lemon juice/vinegar, stirring gently until the milk curdles.
  2. Strain using a muslin cloth and rinse with cold water to remove acidity.
  3. Squeeze out excess water and hang for 30 minutes to drain.

2. Shape & Cook the Rasmalai Balls

  1. Knead the chhena (paneer) for 5-7 minutes until smooth. Add rose water & cornflour (if using) and mix.
  2. Divide into small flattened discs (about 1-inch thick).
  3. In a pot, boil 4 cups water with 1 cup sugar. Once boiling, drop the paneer discs in. Cover and cook on medium heat for 15 minutes.
  4. Transfer them into a bowl of cold water and let them rest for 10 minutes.

3. Prepare the Rose-Flavored Milk (Ras)

  1. Heat 2 cups milk in a pan, stirring occasionally. Simmer for 10 minutes until slightly thickened.
  2. Add condensed milk, saffron, cardamom powder, rose syrup, and rose water. Stir well.
  3. Let the milk cool to room temperature.

4. Assemble & Chill

  1. Gently squeeze excess sugar syrup from the rasmalai balls and place them in the rose-infused milk.
  2. Add chopped pistachios, almonds, and dried rose petals.
  3. Refrigerate for 2-4 hours before serving for the best flavor.

5. Serve & Enjoy!

  1. Serve chilled, garnished with extra rose petals and nuts. Enjoy the floral, creamy delight!

Notes

  • For a richer taste, use evaporated milk instead of whole milk.
  • Adjust sweetness by increasing or decreasing condensed milk.
  • Make ahead: Rasmalai tastes even better after 24 hours of chilling!

Find it online: https://ukfinda.com/rose-rasmalai/