Sabudana rasmalai is a vrat-friendly twist on the classic rasmalai. Instead of the traditional chenna base, soft sabudana balls are prepared with soaked sabudana and milk powder, then cooked in a creamy, cardamom-flavoured milk mixture. Served chilled with saffron and chopped nuts, it makes a delicious festive dessert.

What is Sabudana Rasmalai?

Sabudana rasmalai is a dessert made with soaked sabudana blended with sugar and milk powder, shaped into small balls, and cooked in sweetened milk flavoured with cardamom and saffron.

Main Ingredient of Sabudana Rasmalai:

1. Soaked sabudana – 1 cup

2. Sugar – 2 tbsp

3. Milk powder – 2 tbsp

4. Milk – ½ litre

5. Sugar – 1 tbsp

6. Cardamom powder – 1 tsp

7. Saffron strands – a few

8. Chopped dry fruits and nuts – for garnish

What Is So Special About Sabudana Rasmalai?

This recipe gives the classic rasmalai a vrat-friendly twist using sabudana. The sabudana and milk powder mixture creates soft little balls that soak up the sweet, aromatic milk, while saffron and nuts add a festive finish.

Quick and Easy Sabudana Rasmalai:

Blend soaked sabudana with sugar and milk powder, then shape the mixture into small balls. Prepare sweetened milk with cardamom and saffron, add the sabudana balls, and cook gently. Chill and serve with chopped nuts.

How to make Sabudana Rasmalai

1. Add soaked sabudana, 2 tbsp sugar, and milk powder to a blender.

2. Blend until you get a smooth and thick mixture.

3. Take small portions of the mixture and shape them into small balls.

4. Keep the sabudana balls aside.

5. Heat the milk in a pan.

6. Add 1 tbsp sugar, cardamom powder, and saffron strands.

7. Stir well and bring the milk to a gentle simmer.

8. Carefully add the sabudana balls to the milk.

9. Cook gently until the balls are cooked through and become soft.

10. Allow the rasmalai to cool.

11. Refrigerate until completely chilled.

12. Serve cold topped with chopped dry fruits and nuts.

Expert Tips

1. Make sure the sabudana is properly soaked before blending.

2. Blend the sabudana mixture until smooth for softer rasmalai balls.

3. Keep the balls small so they cook evenly in the milk.

4. Cook the balls gently on low to medium heat so they do not break apart.

5. Chill the rasmalai properly before serving for the best texture.

6. Add extra saffron and nuts while serving for a more festive finish.

Recipe Card

Sabudana Rasmalai

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Category

Dessert

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

250

Sabudana rasmalai is a vrat-friendly twist on the classic rasmalai. Instead of the traditional chenna base, soft sabudana balls are prepared with soaked sabudana and milk powder, then cooked in a creamy, cardamom-flavoured milk mixture. Served chi...

Author:

Samridh

Ingredients

• Soaked sabudana – 1 cup

• Sugar – 2 tbsp

• Milk powder – 2 tbsp

• Milk – ½ litre

• Sugar – 1 tbsp

• Cardamom powder – 1 tsp

• Saffron strands – a few

• Chopped dry fruits and nuts – for garnish

Directions

1. Blend soaked sabudana with 2 tbsp sugar and milk powder until smooth.

2. Shape the mixture into small balls.

3. Heat milk in a pan.

4. Add 1 tbsp sugar, cardamom powder, and saffron.

5. Simmer gently until the milk is aromatic.

6. Add the sabudana balls.

7. Cook gently until the balls are soft and cooked through.

8. Cool and refrigerate.

9. Serve chilled with chopped dry fruits and nuts.

Recipe Note

Keep the sabudana balls small and cook them gently so they remain soft and absorb the flavours of the saffron and cardamom milk. Serve well chilled for the best result.