Rasmalai hardly needs an introduction. Sweet chenna(milk solids) patties dunked in chilled, sweetened thickened milk redolent of cardamom and saffron. What's not to like when biting into a spongy rasmalai on a hot day.

I grew up eating traditional rasmalai and its mini version called Indrani . I was introduced to mango rasmalai a few years back and instantly loved it. Chilled mango flavored milk took the dessert to another level!

I like to add sweet juicy cubes of mango as well to the milk for extra mango goodness. If you can lay your hands on kesar mango or alphonso mangoes from India, the pulp and cubes of those are the best thing to use. However, well ripened honey mangoes available here during peak summer in the USA also work great, which is what I use.

There are few steps to making rasmalai at home though its very easy. Its a four step process which involves making the thickened milk base in which to dunk the patties, making chenna from scratch followed by kneading the chenna and then boiling the chenna patties in sugar syrup.

The process takes time but the only tricky steps are proper kneading and boiling the chenna patties for the right amount of time so that they are soft and melt in the mouth. Making good mithai is a learning process, it takes a lot of time and effort to get the right feel of how things should done. Trust me I have wasted many batches over the years while practicing.

Recipe Tips

Use full fat milk. Dont use skim milk. Boiling milk and curdling it at a right temperature will give you softest chenna. Soft chenna means soft patties. Its simple. Bring milk to a boil and then switch off the stove before adding the curdling agent (I use white vinegar). This is super important else the chenna granules will be tough.
Squeeze optimum amount of whey from chenna for a set period of time, we dont want to get rid of all the liquid because we need the fat and moisture both during kneading. When you hang the chenna and it stops dripping yet its moist, this will give the best texture of the rasmalai. Understanding these things comes with practice and patience so don't give up easily if you mess up a few times.
After draining, chenna must not be sticky. It should be crumbly. If chenna feels sticky, hang it a bit longer.
Kneading for how long is again a play of feel and impulse. Knead continuously for a good 6-8 minutes atleast to start with. Once the chenna starts feeling soft and lacey, its ready. Depends on the quality of your milk (fat quantity, homogenization, room temperature, etc).
If you are using fresh mangoes, grind them to a smooth pulp and strain before adding to milk. You can used tinned mango pulp as well if you cannot find sweet mangoes. Works well.

Mango Rasmalai

Tanvi Srivastava

Mango version of popular bengali sweet consisting of sweet milk chenna patties dunked in a chilled mango flavored milk base.

5 from 1 vote

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Dessert

Cuisine Indian

Servings rasmalai patties

Equipment

2 large pots, colander, cheesecloth, spoons, 1 large sauce pot

Ingredients

For the Chenna Patties

1 litre full fat or whole milk
2 tablespoon vinegar mix with 2 tablespoon water
8-10 ice cubes
1 teaspoon fine semolina or use cornstrach for gluten free version

For the Sugar Syrup

5 cup water
1 cup sugar

For the Thickened Milk

1 litre full fat or whole milk
⅓ cup sugar (see notes)
2 tablespoon pistachio powder
½ cup smooth mango pulp see notes)
¼ teaspoon green cardamom
10-12 saffron strands soak in 2 tablespoon warm milk
2 mangoes, diced for serving

Instructions

Make the Mango Milk base

In a heavy pot, add the full fat milk, bring it to boil, reduce the heat and let simmer for 10-12 minutes.We dont want to thicken a lot else it will become rabri. Add condensed milk or sugar and mix well. Let simmer for another 5-7 minutes.
Once the milk looks velvety, switch off the stove. We dont want it to reduce or thicken a lot. Mix in the powdered pistachios,saffron & cardamom powder while still warm, mix and cover the milk with a lid to let cool down for 15 minutes.
Once a bit cooled, mix in the mango pulp. Transfer to a wide dish (wide enough so that chenna discs can be soaked in milk in a single layer when we add them).
Make the Chenna
Set milk to a boil in a heavy pot. Line your colander with cheesecloth/muslin.
Once the milk is boiling, switch off the flame,wait for a 3-4 minutes and immediately add vinegar. Start stirring and keep going until the curds are formed and the milk whey is seperated.
Strain the curdled milk through muslin/cheese cloth.Wash with some cold water to remove the taste of vinegar.
Bring together ends of the cheesecloth and tie into a small pouch. Hang it for about 20-25 minutes over sink to remove some liquid from the chenna. When the liquid stops dripping, chenna is ready to knead.
Make the Chenna Patties
Transfer the chenna to a wide dish, add the semolina. Set timer to 8 minutes.
Using the base of your palm, knead the chenna for around 8 minutes to a smooth. Use the heel of your palm, press and push the chenna away from your while kneading it. By the end it will feel soft and creamy and come together in a soft dough. Keep in mind that the chenna should not turn greasy. Every milk is different so adjust kneading time accordinly Bring it all together, form into a ball, cover and let rest for 10 minutes.
Pinch small size portions of the kneaded chenna and make smooth round balls. Flatten slightly into discs. The chenna patties will double in volume while cooking. Dont make too big.

Cook Rasmalai patties

In a wide pot, add the sugar and water for the syrup.
Once the syrup is boiling, slowly add the chenna patties to it. Cover and let cook on heat for 8 minutes. You will see that the patties will grow in size (almost double or more). Don't reduce the stove else they will deflate.
After 10-12 minutes, when you see that the patties are firm, switch off the flame. Do not open the lid immediately. Let patties soak in syrup for 30 minutes to 2 hours.
Using a slotted spoon, carefully pick the rasmalai patties and slightly press to squeeze the syrup.

Assemble the Rasmalai

To the cooled sweet mango milk, add the cooled and soaked chenna balls. Let chill overnight or atleast 8 hours before serving. The longer the rasmalai sits, the better the flavor.
Add diced mango and extra nuts when serving. Enjoy!

Notes

If you do not want to use condensed milk, you can use sugar. condensed milk gives a smoother milky taste.Â
Use full fat milk. Dont use skim milk. Boiling milk and curdling it at a right temperature will give you softest chenna. Soft chenna means soft patties. Its simple. Bring milk to a boil and then switch off the stove before adding the curdling agent (I use white vinegar). This is super important else the chenna granules will be tough.
Squeeze optimum amount of whey from chenna for a set period of time, we dont want to get rid of all the liquid because we need the fat and moisture both during kneading. When you hang the chenna and it stops dripping yet its moist will give the best texture of the rasmalai. Understanding these things comes with practice and patience so don't give up easily if you mess up a few times.
After draining, chenna must not be sticky. It should be crumbly. If chenna feels sticky, hang it a bit more.
Kneading for how long is again a play of feel and impulse. Knead continuously for a good 6-8 minutes atleast to start with. Once the chenna starts feeling soft and lacey, its ready. Depends on the quality of your milk (fat quantity, homogenization process etc).
If you are using fresh mangoes, grind them to a smooth pump and sieve to remove any strings etc before adding to milk. You can used tinned mango pulp as well if you cannot find sweet mangoes. Works well.

Tried this recipe?Let us know how it was!

Mithai / Indian Sweets Mango