Rasmalai, one of India’s most cherished desserts, is a soft, spongy delight soaked in fragrant, sweetened milk. Traditionally made with chenna (fresh paneer), a creative twist is using flour-based rasmalai, which makes it lighter, quicker to prepare, and perfect for festive occasions. This version captures all the richness and aroma of classic rasmalai while being uniquely homemade and effortless.

Why Flour rasmalai is Perfect for Festivals

During festivals, desserts hold a special place. Flour rasmalai stands out because:

· Quick and easy: No need for homemade chenna; simple flour makes it accessible.

· Soft and spongy: The texture is light, yet it soaks up the creamy milk perfectly.

· Customizable flavors: Add saffron, cardamom, or rose water for a festive touch.

· Elegant presentation: Soft discs in golden milk make any celebration feel special.

Ingredients

For the rasmalai Balls (Dough):

· 1 cup all-purpose flour (maida)

· 2 tablespoons semolina (sooji)

· 2 tablespoons ghee (clarified butter)

· ½ teaspoon baking powder

· ¼ cup milk (adjust for kneading)

For the Ras (Flavored Milk):

· 1 liter full-fat milk

· ½ cup sugar (adjust to taste)

· 4–5 green cardamom pods, crushed

· A few strands of saffron (soaked in 1 tablespoon warm milk)

· 1 teaspoon rose water (optional)

· Chopped nuts for garnish (almonds, pistachios)

Step-by-Step Preparation

1. Prepare the rasmalai Balls:

1. In a bowl, mix flour, semolina, and baking powder.

2. Add ghee and rub it into the flour to form a crumbly mixture.

3. Gradually add milk and knead into a smooth, soft dough.

4. Divide the dough into small portions and roll them into smooth, flat discs.

2. Cook the rasmalai Balls:

1. Boil water in a wide pan with a pinch of cardamom.

2. Gently slide in the dough discs and cook on low heat until they expand and become spongy.

3. Remove carefully and let them cool on a plate.

3. Prepare the Flavored Milk (Ras):

1. Boil the milk in a heavy-bottomed pan, stirring frequently to prevent burning.

2. Add sugar, crushed cardamom, and saffron strands. Simmer until slightly thickened.

3. Turn off the heat and add rose water if using. Let it cool slightly.

4. Combine and Serve:

1. Gently squeeze excess water from the rasmalai balls and immerse them in the warm milk.

2. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.

3. Garnish with chopped nuts before serving.

Tips for Perfect Flour Rasmalai

· Ensure the dough is soft but not sticky for spongy rasmalai.

· Cook on low heat to prevent the balls from breaking.

· Adjust sugar and saffron according to your taste preference.

Festive Presentation Ideas

· Serve in individual glass bowls for elegance.

· Add edible silver leaf (varak) for a royal touch.

· Sprinkle rose petals or crushed pistachios to match the festival theme.

Conclusion

Flour rasmalai is a delightful variation of the traditional sweet, perfect for festive celebrations. Its soft texture, aromatic milk, and simple preparation make it ideal for sharing with family and friends. Whether it’s Diwali, Eid, or a special family gathering, this dessert promises a memorable ending to your meal.

Disclaimer:

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