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RICE RASMALAI RECIPE #rasmalai PERFECT RICE RASMALAI RECIPE Perfect Rasmalai at home with Tips 4 TIPS how tio Make delicious Rasmalai at home. This Rice Rasmalai is a budget-friendly and unique dessert that requires no paneer, mawa, or flour.

Preparation time - 20 minutes
Serving - 8

Ingredients
Rice Rasmalai Recipe
[00:35] Main Ingredient: Start with 1 cup of regular rice, soaked in water for 1 hour until fluffy.
[01:07] Preparation: Drain the water and transfer the soaked rice to a grinding jar.
[01:13] Additives: Add 4 tablespoons of sugar and 4 tablespoons of desiccated coconut (nariyal ka burada).
[01:29] Wet Ingredients: Add 1/2 cup of fresh curd (dahi) and 1/2 cup of room temperature milk.
[01:40] Flavoring: Add 1/2 teaspoon of cardamom powder and a pinch of lemon yellow food color for a kesari look.
[01:57] Blending: Blend everything into a fine, smooth paste.
[02:15] Consistency: The batter should be similar to idli batter—not too thick or thin.
[02:27] Softness Secret: Add 1/4 teaspoon of baking soda (or 1/2 teaspoon of Eno fruit salt) to make it spongy.
[02:41] Richness: Add 1 tablespoon of melted ghee for a better taste.
[03:03] Molding: Grease small steel bowls (katoris) with ghee and fill them with a ladle of batter, leaving space for expansion.
[03:52] Steaming: Place the bowls in a steamer or on a sieve over boiling water in a kadai.
[04:12] Cooking Time: Cover and steam on medium flame for 10 minutes.
[04:24] Making the Ras: In a separate pan, boil 2 cups of milk.
[04:57] Sweetening the Milk: Add 3-4 tablespoons of sugar and chopped nuts like cashews, pistachios, and almonds.
[05:12] Final Milk Touch: Add 1/2 teaspoon of cardamom powder and saffron-infused water (kesar) for color and aroma.
[06:06] Checking Doneness: After 10 minutes, check the rice cakes with a toothpick; they should be fluffy and spongy.
[06:36] Unmolding: Once slightly cooled, remove the "rice idlis" from the bowls using a spoon.
[06:53] Assembling: Place the cakes on a plate and pour the chilled saffron milk (ras) over them.
[07:34] Serving: The result is a soft, melt-in-the-mouth rasmalai that everyone will think is made of paneer.

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