Archana Mundhe

The most celebratory Indian dessert. And yes, you can make it at home. 🧡

Comment “SEND” and I’ll DM you the recipe 👇🏽

Rasmalai. Soft, pillowy chenna discs soaked in saffron and cardamom milk. This is my family’s recipe, made by feel and andaza for generations.

I tested batch after batch. I measured everything my mom described by feel: the exact weight to press the chenna, how long to leave it, which pan sizes give the milk and the rasmalai enough room to do what they need to do. I even tried skipping the ice bath twice, hoping to spare you that step. I couldn’t.

What you have here is the result of all those calls with my mom, all those test batches, and years of making this recipe my own. I hope it brings the same magic to your kitchen that she always made look so effortless. 🙏🏽

Make it a day ahead. The flavor only gets better overnight. Garnish with pistachios, almonds, and a few strands of saffron. ✨

Full Recipe: https://ministryofcurry.com/rasmalai/

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