Steamed Rasmalai
675
reads
About Steamed Rasmalai
Rasmalai is a beloved Indian dessert, traditionally made by soaking soft cheese dumplings in sugar syrup and rich, creamy milk. While the classic version is indulgently sweet, our recipe offers a delightful twist by featuring a steamed preparation that is both healthier and more flavorful.
By steaming the rasmalai, we reduce the need for excess sugar while preserving the dish’s signature softness and luxurious taste. The result is a guilt-free treat that doesn't compromise on the rich, aromatic flavors that make rasmalai so irresistible, making it perfect for any occasion—from brunch to a festive dinner.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 ltr Milk
- 50 gm Cheese (or paneer fresh homemade paneer)
- 1 cup Sugar
- 1/2 cup Castor Sugar
- 1/2 tsp Black Pepper
- 5 pcs Cashews
- 5 pcs Almonds
- 1 tsp Melon Seeds
- 1 tsp Fennel Seeds
- 1 pinch Saffron Strands
Advertisement - continue reading below
Instructions
- Rabri/ Rabdi - Keep the milk for simmering till the consistency reduces to half the quantity. Keep on stirring in between to avoid sticking of milk at edges and at the base.
- In a mixture jar, add almonds, cashew nuts, melon seeds, black pepper, sauf powder, little water. Make a paste of all these ingredients. Sieve this paste to get a thick paste and discard the left over.
- Add this paste in the boiling milk and keep simmering the rabri. Once thickend, add sugar at this stage and cook for 5 more min.
- Rasmali pcs - Crush cheese or make fresh cheese/ cheena (using milk). Add castor sugar. Mix well. Make small balls or pcs of this mixture. And steam these pcs in a steamer. Steam for 5 min.
- Add the rasmalai pcs in the simmering milk and cook for 2-3 min. Once cooked, cool for some time. Serve chilled. Garnish with black raisins, almonds, chopped pistachios, rose petals.
Recipe Video
Recipe Notes
Additional Tips
- For an extra aromatic touch, infuse the milk with a few strands of saffron and a light pinch of cardamom powder while simmering—this will elevate the fragrance and lend a delicate golden hue to the rasmalai.
- If you prefer a richer texture, blend a tablespoon of soaked cashews or almonds into a paste and stir it into the milk during the reduction process to create a creamier, nutty base.
- To add a playful crunch, reserve some finely chopped or slivered almonds and cashews for garnishing just before serving, ensuring a delightful contrast to the soft dumplings.
- For a vegan version, substitute dairy milk with thick coconut milk and use vegan paneer (made from soy or almond milk), keeping in mind to gently adjust the steaming time to maintain the dumplings’ tenderness.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 1144kcal | Carbohydrates: 94g | Protein: 33g | Fat: 78g | Polyunsaturated Fat: 23.4g | Monounsaturated Fat: 46.8g | Cholesterol: 1mg | Fiber: 13g | Sugar: 60g
Related Posts You May Like
-
Egg Rasmalai
512 reads
-
Tres Leches – Rasmalai Cake
533 reads
-
Rasmalai Cake (Eggless)
1016 reads
-
-
Rasmalai
1030 reads
-
Rasmalai Macarons
1117 reads
Visit Our Store
Richa Gupta
Articles: 2144 Comments
Leave a Reply
You must be logged in to post a comment.
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.