Sabudana Rasmalai Recipe | How to make Sabudana Rasmalai at Home | Easy Sweet Recipe – Step By Step with Images and Video.
You won’t believe how soft, juicy, and melt-in-the-mouth this sweet is—giving you the combined taste of rasgulla, kheer, and rasmalai in every bite! Made with simple ingredients like sabudana (tapioca pearls), this unique Sabudana Rasmalai is perfect for Guru Purnima, Sawan, or any festive or fasting day. It’s so easy and quick to prepare that once you try it, you’ll find yourself making it again and again—even when you’re not fasting! Light, creamy, and full of flavor, this innovative twist on traditional sweets is sure to wow everyone at the table. Let’s get started!
Ingredients of Sabudana Rasmalai Recipe
Sabudana Rasmalai Recipe Video
Sabudana Rasmalai Recipe | How to make Sabudana Rasmalai at Home | Easy Sweet Recipe
Materials
- Sabudana – 1 cup
- Milk – 1 ltr Sugar
- Powder – 2 tbsp
- Milk Powder – 2 tbsp
- Saffron Strands Sugar – 5 tbsp
- Cardamom Powder
- Chopped Dry Fruits
Instructions
- Rinse the sabudana: Take 1 cup of small-sized sabudana (sago/tapioca pearls) in a bowl. Rinse thoroughly 3–4 times until the water runs clear to remove any starch or dust.
- Soak the sabudana: Add just enough water to soak the sabudana — the water should only slightly cover them. Cover and let it sit for 2–3 hours until soft, fluffy, and non-sticky.
- Start boiling the milk: In a heavy-bottomed pan, add a splash of water (to prevent milk from sticking), then pour in 1 liter of full-fat milk. Let it come to a boil on medium flame, stirring occasionally.
- Prepare the sabudana mixture: To the soaked sabudana, add 2 tablespoons powdered sugar (not granulated), and 2 tablespoons milk powder (optional but enhances flavor). Mix gently without pressing too much. The mixture will bind together lightly.
- Shape sabudana balls: Grease your palms with a little oil or ghee and shape the sabudana mixture into small, smooth balls (like rasgullas). Don’t press hard — keep them light so they can absorb the milk later.
- (Alternative method) If the mixture feels too sticky or you’re unable to roll them, don’t worry — just drop spoonfuls like pakoras directly into the hot milk later. They’ll set while cooking.
- Flavor the milk: Once the milk starts boiling, add a few saffron strands (or a pinch of food color) and 4–5 tablespoons sugar (adjust to taste). Let it simmer for another 3–4 minutes.
- Add sabudana balls to the milk: Gently drop the prepared sabudana balls into the simmering milk one by one. Do not stir immediately.
- Let them cook undisturbed: Allow the balls to cook on medium heat. In 3–5 minutes, they will start floating and turn slightly translucent and glossy, indicating they are perfectly cooked.
- Stir gently: Once the balls rise and firm up, gently stir. Ensure even cooking but don’t overmix or break them.
- Add flavoring and dry fruits: Now add ½ teaspoon cardamom powder, finely chopped pistachios, almonds, and cashews (optional). Mix gently.
- Check consistency: The milk should have thickened slightly but not too much. Rasmalai needs to stay a bit flowy. Turn off the flame at this consistency.
- Cool completely: Let the sabudana rasmalai cool down completely. As it cools, it thickens more. Refrigerate for at least 1–2 hours for best taste.
- Serve chilled: Serve your unique Sabudana Rasmalai cold. The pearls will be soft, juicy, and full of flavor — just like mini rasgullas soaked in flavored milk.
- Storage: You can store this in an airtight container in the fridge for 2–3 days. Perfect for fasting, festive days, or even regular sweet cravings!
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Sabudana Rasmalai Recipe – Step By Step
1. Rinse the sabudana: Take 1 cup of small-sized sabudana (sago/tapioca pearls) in a bowl. Rinse thoroughly 3–4 times until the water runs clear to remove any starch or dust.
2. Soak the sabudana: Add just enough water to soak the sabudana — the water should only slightly cover them. Cover and let it sit for 2–3 hours until soft, fluffy, and non-sticky.
3. Start boiling the milk: In a heavy-bottomed pan, add a splash of water (to prevent milk from sticking), then pour in 1 liter of full-fat milk. Let it come to a boil on medium flame, stirring occasionally.
4. Prepare the sabudana mixture: To the soaked sabudana, add 2 tablespoons powdered sugar (not granulated), and 2 tablespoons milk powder (optional but enhances flavor). Mix gently without pressing too much. The mixture will bind together lightly.
5. Shape sabudana balls: Grease your palms with a little oil or ghee and shape the sabudana mixture into small, smooth balls (like rasgullas). Don’t press hard — keep them light so they can absorb the milk later.
6. (Alternative method) If the mixture feels too sticky or you’re unable to roll them, don’t worry — just drop spoonfuls like pakoras directly into the hot milk later. They’ll set while cooking.
7. Flavor the milk: Once the milk starts boiling, add a few saffron strands (or a pinch of food color) and 4–5 tablespoons sugar (adjust to taste). Let it simmer for another 3–4 minutes.
8. Add sabudana balls to the milk: Gently drop the prepared sabudana balls into the simmering milk one by one. Do not stir immediately.
9. Let them cook undisturbed: Allow the balls to cook on medium heat. In 3–5 minutes, they will start floating and turn slightly translucent and glossy, indicating they are perfectly cooked.
10. Stir gently: Once the balls rise and firm up, gently stir. Ensure even cooking but don’t overmix or break them.
11. Add flavoring and dry fruits: Now add ½ teaspoon cardamom powder, finely chopped pistachios, almonds, and cashews (optional). Mix gently.
12. Check consistency: The milk should have thickened slightly but not too much. Rasmalai needs to stay a bit flowy. Turn off the flame at this consistency.
13. Cool completely: Let the sabudana rasmalai cool down completely. As it cools, it thickens more. Refrigerate for at least 1–2 hours for best taste.
14. Serve chilled: Serve your unique Sabudana Rasmalai cold. The pearls will be soft, juicy, and full of flavor — just like mini rasgullas soaked in flavored milk.
15. Storage: You can store this in an airtight container in the fridge for 2–3 days. Perfect for fasting, festive days, or even regular sweet cravings!
