Creamy Indian Rasmalai With Soft Cardamom-Scented Cheese Cakes

Rasmalai is the soft cheese patties floating in cardamom milk, and the texture depends on pressing the chenna just right. I press it firm so the patties hold their shape in the cream.

This recipe for Indian Rasmalai is easy to follow and features simple ingredients. The cheese cakes, known as ‘chenna,’ are made fresh at home, giving the dessert an authentic taste and texture that is both indulgent and satisfying.

Delicious and Creamy Indian Rasmalai

This Indian Rasmalai recipe produces soft cheese cakes immersed in a fragrant milk syrup infused with cardamom and garnished with nuts. The total preparation and cooking time is approximately 1.5 hours and it serves 6 people, making it perfect for sharing.

Ingredients

1 liter whole milk
2-3 tablespoons lemon juice or vinegar
1/4 cup sugar
1/2 teaspoon cardamom powder
1/4 cup heavy cream
2 cups water
1/4 cup chopped pistachios for garnish
1/4 cup chopped almonds for garnish

Instructions

Prepare Chenna: Boil the milk in a large pot, stirring frequently. Once it comes to a boil, add lemon juice or vinegar gradually and stir until the milk curdles. Remove from heat and strain through a muslin cloth, rinsing with cold water to remove the acidity.
Knead the Chenna: Transfer the chenna to a plate and knead it for about 5-7 minutes until smooth and soft. Divide the mixture into small balls and flatten them slightly to form cheese cakes.
Cook the Chenna: In a saucepan, combine water and sugar. Bring it to a boil, then gently add the prepared cheese cakes. Cook for about 10-12 minutes until they puff up. Remove from heat and let them cool.

Prepare the Milk Syrup: In another saucepan, bring the remaining milk to a boil. Add sugar, cardamom powder, and heavy cream. Simmer for 10-15 minutes or until slightly thickened.
Combine: Once the cheese cakes have cooled, add them to the milk syrup. Let them soak for at least an hour in the refrigerator to absorb the flavors.
Serve: Garnish the rasmalai with chopped pistachios and almonds. Serve chilled for a refreshing dessert experience.