Frequently asked questions

What is rasmalai?

Rasmalai is an Indian dessert made with chenna (soft cheese balls) that are simmered in spiced sugar syrup and soaked in rabdi (a sweet saffron-infused milk).

What are Alphonso mangoes?

Alphonso mangoes, which are primarily grown in western India, have a smooth texture, sweet flavor, and golden color. They are known as the king of mangos and are prized for their intense aroma and silky flesh. This recipe calls for a cup of Alphonso mango pulp, which is typically sold in 850-gram (30-ounce or 3 1/2 cup) cans. Leftover mango pulp can be blended into mango lemonade, cocktails, and smoothies, or turned into a spicy chutney or to make a frozen dessert such as mango-cashew kulfi pops.

Make ahead

The rasmalai can be prepared through step 7 up to a day in advance. Proceed with the recipe as directed.

Notes from the Food & Wine Test Kitchen

To make the chenna cheese balls, in step 4, knead the crumbly cheese curds with the heel of your hand until they have a creamy consistency and can be shaped into smooth balls.

At step 6, when you are stirring the thickened cream back into the simmering milk mixture, be sure to use a whisk to ensure that the cream is completely incorporated into the milk.

Canned Alphonso mango pulp is available at most Indian grocery stores or online at gandhifood.com.

Ingredients

Chenna

8 cups whole milk
3 tablespoons white vinegar
6 cups water
1 1/2 cups granulated sugar
4 green cardamom pods, lightly smashed (optional)

Rabdi

4 cups whole milk
1/2 cup granulated sugar
1/8 teaspoon saffron threads
1 1/2 teaspoons ground cardamom

Additional ingredients

1 cup canned Alphonso mango pulp (such as Deep), divided
1/2 cup chopped ripe mango (from 1 mango)
Finely chopped pistachios (optional)
Edible flowers (optional)

Directions

Make the chenna

Line a fine wire-mesh strainer with a double layer of damp cheesecloth, leaving at least 3 inches of overhang on all sides. Set strainer over a large bowl. Set aside.
Bring milk just to a boil in a medium stainless steel or enameled pot over medium-high, scraping bottom of pot occasionally to prevent scorching. Add vinegar; cook, stirring constantly, just until milk curdles, about 20 seconds. Remove from heat.
Pour curdled milk mixture into a cheesecloth-lined strainer. Discard strained whey, or reserve for another use. Rinse curds under cold water, gently stirring, for 1 minute. Gather cheesecloth up around curds, and squeeze to remove excess liquid. Return cheesecloth bundle to strainer, and let drain at room temperature 30 minutes.
Transfer drained curds to a cutting board, and crumble into small pieces. Using the heel of your hand and a bench scraper, mash and smear crumbled curds for 10 minutes, or until mixture is smooth, creamy, and holds together when squeezed. Divide mixture evenly into 10 portions (about 2 tablespoons or 1 ounce each); roll each portion into a smooth ball. Cover chenna balls with a clean kitchen towel; set aside.
Bring 6 cups water, sugar, and cardamom pods (if using) to a boil in a small pot over high, stirring occasionally to dissolve sugar. Boil, undisturbed, until mixture forms a very thin syrup, about 10 minutes. Add chenna balls, 1 at a time, to syrup. Cover pot, and bring to a gentle boil over medium. Boil, undisturbed, until chenna balls are 1 1/2 times their original size, 8 to 10 minutes. Remove from heat. Let chenna balls cool in syrup while preparing rabdi.

Make the rabdi

Bring milk, sugar, and saffron to a simmer in a large skillet over medium, stirring occasionally to dissolve sugar. Simmer over medium until reduced to about 11/2 cups, 22 to 25 minutes, occasionally whisking any thickened cream that forms on the surface or along the edge of the skillet back into simmering milk mixture. Remove from heat, and whisk in cardamom. Transfer rabdi to a medium-size heatproof bowl.
Remove chenna balls from sugar syrup; discard syrup. Press chenna balls to flatten slightly into about 1-inch-thick disks, and submerge disks in warm rabdi. Cover with plastic wrap, pressing wrap directly on surface of rabdi. Refrigerate until well chilled and chenna have absorbed rabdi flavor, at least 8 hours or up to 24 hours.
Remove rabdi mixture from refrigerator, and let stand at room temperature 2 hours. Remove chenna balls from rabdi, and place 1 ball in each small serving bowl. Stir 1/2 cup mango pulp into rabdi; spoon evenly divided mango-rabdi mixture over chenna balls. Stir together chopped mango and remaining 1/2 cup mango pulp; divide evenly among serving bowls. Garnish with pistachios and edible flowers, if desired.

Originally appeared in Food & Wine magazine, November 2023