Steamed Rasmalai: A Lighter, Healthier Indian Dessert
1 hour 40 minutes
833 reads
About Steamed Rasmalai: A Lighter, Healthier Indian Dessert
Indulge in a healthier twist on the classic Indian dessert, Rasmalai! This steamed version reduces the need for excessive sugar while retaining the signature soft cheese dumplings and rich creamy milk. The steaming process enhances the flavor and creates a guilt-free treat perfect for any occasion.Our recipe uses fresh homemade paneer (Indian cheese) for the most authentic taste. The aromatic blend of spices and nuts adds depth and complexity, elevating this beloved dessert to new heights. Get ready to impress your friends and family with this lighter, yet equally delicious, take on a traditional favorite.This recipe is perfect for those who want a delicious dessert without the heavy sweetness. It’s equally suitable for festive gatherings or a simple weeknight treat. Enjoy!
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Recipe Time & More
Prep10 minutes
Cook1 hour 30 minutes
Total1 hour 40 minutes
Ingredients
For the Rabdi (Sweetened Condensed Milk):
- 1 ltr Milk whole milk is recommended for richness.
- 1 cup Sugar
- 5 pcs Cashews raw, unsalted
- 5 pcs Almonds raw, unsalted
- 1/2 tsp Peppercorns lightly crushed, black
- 1 tsp Melon Seeds also known as magaj
- 1 tsp Fennel Seeds also known as saunf
- 1 pinch Saffron Strands
For the Rasmalai Dumplings:
- 500 grams Cottage Cheese fresh homemade paneer is ideal, but store-bought works as well. crumble the paneer before using.
- 1/2 cup Caster Sugar powdered sugar can also be used
- 1/4 cup Water for the nut paste
For Garnishing (Optional):
- 1/4 cup Pistachios chopped
- 1/4 cup Rose Petals dried or fresh
Instructions
Prepare the Rabdi
- Reduce 1 liter of milk over medium heat until the volume is halved. Stir frequently to prevent sticking.
Make the Nut Paste
- Combine cashews, almonds, melon seeds, black peppercorns, fennel seeds, and 1/4 cup of water in a blender or food processor. Blend until smooth. Strain the paste through a fine-mesh sieve to remove any coarse particles.
Combine and Simmer
- Add the nut paste to the reduced milk and continue to simmer. Stir in the sugar and simmer for another 5 minutes, until thickened.
Prepare the Rasmalai Dumplings
- Crumble the paneer well. Add castor sugar and mix thoroughly. Form small balls (approximately 1 inch in diameter) from the mixture. Steam the balls in a steamer for approximately 5 minutes, or until cooked through.
Combine and Serve
- Gently add the steamed rasmalai dumplings to the simmering rabri. Cook for 2-3 minutes. Let it cool, then refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled, garnished with chopped pistachios and rose petals.
Recipe Notes
Expert Tips for the Best Steamed Rasmalai
- For extra creamy rabri, use full-fat milk and simmer it slowly.
- Don’t over-steam the rasmalai dumplings; they should be soft but not mushy.
- Adjust the amount of sugar according to your sweetness preference. Start with less and add more as needed.
- For a richer flavor, infuse the milk with cardamom pods or a cinnamon stick while simmering.
Recipe Video
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Recipe Nutrition
Calories: 1144kcalCarbohydrates: 94gProtein: 33gFat: 78gPolyunsaturated Fat: 23.4gMonounsaturated Fat: 46.8gCholesterol: 1mgFiber: 13gSugar: 60g
Richa Gupta
Articles: 214
4 Comments
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Looks so wonderful! Thanks for posting.
Great recipe! I’m eager to try it.
Absolutely delicious! Thanks for sharing.
Looks so appetizing! Thank you for posting.