Updated March 7,2024
Craving something sweet and satisfying? Look no further than this easy homemade rasmalai sweet recipe! These soft and spongy milk balls, swimming in a creamy saffron-flavored milk, are a classic Bengali sweet that’s sure to tantalize your taste buds.
The best part? This spongy rasmalai sweet recipe uses toned milk, making it a lighter and healthier option compared to traditional versions. So, even if you’re watching your calorie intake, you can still enjoy this delightful treat!
What is Rasmalai
Rasmalai is a famous festive dessert from Bengali cuisine traditionally that made up with full fat cow milk chenna, cooked in sugar syrup first and then soaked in thickened flavoured milk for few hours and chilled in refrigerator before serving. It is then garnished with chopped nuts to enhance it taste and nutrition value and serve cold.
Rasmalai is one of my favourite sweet and I do not think that there is a person who do not love to eat rasmalai. It has a special place at any wedding menu and festive time favourite.
Some people think that it is impossible to make halwai style soft and spongy rasmalai sweet recipe at home but believe me this homemade rasmalai recipe is more delicious and healthier than market bought. I was also failed twice at the beginning and had the same idea but i did not give up, tried again & again considering every little detail in mind and see now I become perfect in it.
Other Healthy Sweet Recipes You Would Like to Try
Traditionally, it is made with full fat milk and a good quantity of sugar, but here, I am sharing my recipe that is low in fat(toned milk) and sugar, so you do not need to skip your favourite sweet dish and enjoy it without any guilt.
Low Fat Rasmalai Sweet Recipe Ingredients
Milk – milk is considered as immunity and health booster for kids as well as adults as it provides good quality of protein which helps in muscle building and rich in calcium & Vitamin D that is good for bone health and reduces the risk of osteoporosis. Here, we used toned milk which is low in fat and calories but high in nutrition. It is a good healthy alternative to replace full fat milk.
Sugar -To provides sweetness to the dish sugar is and essential part of the recipe. White sugar provides just plain calories without any nutrients but we can substitute brown sugar or mineral sugar to replace white sugar in the recipe. Today I am using white sugar here as i am out of raw sugar(desi khand) that i use regularly to sweeten the rasmalai.
Nuts– Nuts are a rich source of good fats, minerals and vitamins also have antioxidants.
Cardamom, kesar stands and kewra water – To give nice flavour and taste to the dish. Kesar adds a light yellow colour to the Rasmalai balls.
Turmeric powder– use as a natural colour to give a nice yellow colour to the dish. It is optional and does not change the taste of the rasmalai at all.
Health Benefits of Spongy Rasmalai Recipe made with Toned Milk
While a traditional Rasmalai recipe might be high in sugar and fat but a version made with toned milk and reduced sugar can offer some potential health benefits.
Toned milk contains significantly less fat compared to full-fat milk, leading to a lower calorie count in the overall dessert. This can be beneficial for weight management or those watching their calorie intake.
It’s important to remember that even a healthier version of Rasmalai should be enjoyed in moderation as part of a balanced diet. If you have any concerns about incorporating this dessert into your diet, consult a healthcare professional for personalized advice.
Homemade Rasmalai Sweet Recipe-Step by Step Preparation
How to prepare flavoured milk for rasmalai sweet
1. Take a pan and boil milk on low flame. Keep stirring in between to avoid sticking at the bottom. After 3-4 minutes of boiling add 2 tbsp sugar and stir well. Continue on the flame until it become 1/3 of its original volume. We do not have to thicken it much otherwise rasmalai balls will not absorb it fully.
2. Now add cardamom powder, few strands of kesar dissolved in little warm milk and milk powder. Lastly add 1 pinch of turmeric powder(optional) that gives a nice colour to the flavoured milk. Now switch off the flame and keep it aside. When cool down add kewra water into it to enhance the flavour.
How to prepare chena balls for making rasmalai sweet recipe
3. Boil 1 litre milk in a pan on high flame and keep stirring milk until it start boiling. Take off from the flame. Wait for 5-7 minutes to cool down the milk little bit. Now dissolve citric acid in water and start adding into the milk little by little until it curdled completely. Strain the whey from chenna with the help of strainer and muslin cloth.
5. Wash chenna under running water to remove the acidic taste . Hang chenna for around 1 hour to completely drain off the liquid. I got around 150 gm of chenna from 1 litre of milk.
6. Now spread chenna in a wide plate or on kitchen counter and start kneading with your palm till it become smooth and shiny. It will take around 7-8 minutes for this process.
7. To check whether it is done or not make a ball of chenna if it is smooth without any crack you are on the right track. Make 10-11 balls from the dough. I made 10 balls of 15 gm each from this . Flatten the ball and press it in the middle. Repeat this with all the balls.
8. In a wide pan add sugar and water, wait until it start boiling. Add 2-3 rasmalai balls at a time, wait for a minute and add again till all the balls in the syrup. We do so because the temperature of the syrup should not go down. Boil rasmalai balls for about 15-20 minutes on high flame, they will become very soft and double in size.
Final preparation for making soft and spongy kesar rasmalai sweet
9. Switch off the flame and let it cool down for 20-30 minutes. Then take out the balls, squeeze them little and put in the flavoured warm milk.
9. When it cool down completely, put in the refrigerator for at least 6-8 hours or best if do overnight and serve cold and garnish with chopped nuts. Enjoy this delicious and light version of the classic Rasmalai!
Serving Suggestions
This melt in mouth homemade kesar rasmalai sweet recipe is best served as an after meal dessert or a sweet for any occasion specially in summers.
Tips and Tricks
- Boil milk and cool down for 5-7 minutes before adding citric acid into it.
- After curdling do not leave chenna in that whey water for long time otherwise it makes chenna hard.
- Wash chenna under running water to remove the acidic taste from it.
- Leftover whey water can be used in making curries, for making chapatti dough or you can drink it by adding little honey and black powder in it, it is very nutritious and good for heath.
- After hanging if chenna become dry add 1-2 tsp whey water init to make it soft.
Recipe Card
Spongy Rasmalai Sweet Recipe with Toned Milk
Ingredients
For preparation of rasmalai balls
- 1 litre Toned milk (for making chenna)
- ½ tsp Citric acid
- 150 gm Sugar
- 4 cup Water (for making sugar syrup)
For Flavoured milk
- 700 ml Toned milk
- 2 tbsp Sugar
- 2 tbsp Milk powder
- ¼ tsp Cardamom powder
- 7-8 Kesar stands
- ½ tsp Kewra water or rose water
- 1 pinch Turmeric powder (optional)
For garnishing
- 2 tbsp Chopped nuts
- 1 tsp Dry rose petal
Instructions
Preparation of flavoured milk
- Boil milk in a deep pan on low flame. Keep stirring in between to avoid sticking at the bottom.
- After 3-4 minutes of boiling add 2 tbsp sugar and stir well. Continue on the flame until it become 1/3 of its original volume. We do not have to thicken it much.
- Now add milk powder, cardamom powder and few strands of kesar to give a nice flavour.
- Lastly add 1 pinch of turmeric powder that gives a nice colour to the flavoured milk.
- Now switch off the flame and keep it aside.
- When cool down add kewra water into it to enhance the taste & flavour.
How to prepare chenna balls for ras malai
- Boil milk in a pan on high flame and keep stirring milk until it start boiling. Take off from the flame. Wait for 5-7 minutes to cool down the milk little bit.
- Now dissolve citric acid in water and start adding into the milk little by little until it curdled completely.
- Strain the whey from chenna with the help of strainer and muslin cloth.
- Wash chenna under running water to remove the acidic taste .
- Hang chenna tied in muslin cloth for around 1 hour to completely drain off the liquid.
- I got around 150 gm of chenna from 1 litre of milk.
- Now spread chenna in a wide plate or on kitchen counter and start kneading with your palm till it become smooth and shiny. It will take around 7-8 minutes for this process.
- To check whether it is done or not make a ball of chenna if it is smooth & without any crack you are on the right track.
- Make 10-11 balls from the dough. I made 15 balls of 10 gm each from this . Flatten each ball and press it in the middle.
- Now in a wide pan add sugar and water, wait until it start boiling. Then add 2-3 rasmalai balls at a time, wait for a minute and add again till all the balls in the syrup. We do so because the temperature of the syrup should not go down.
- Boil rasmalai balls for about 15-20 minutes on high flame, they will become very soft and double in size.
- At this point switch off the flame and let it cool down for 20-30 minutes. Then take out the balls, squeeze them little and put in the flavoured warm milk.
- When it cool down completely, put in the refrigerator for at least 6-8 hours or best if do overnight and serve cold and garnish with chopped nuts.
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detailed recipe..came out really good.. now i can eat home made healthy rasmalai..
Glad to know that you like the recipe! thanks for trying and sharing your feedback!