These rasmalai pancakes are the Indian fusion breakfast of your dreams: thick & fluffy pancakes in a bed of sweet saffron milk. They’re rasmalai, in pancake form! These pancakes make the perfect breakfast for a slow Sunday morning, alongside a steaming cup of masala chai.
If you’re a fan of Indian sweets (and desserts masquerading as breakfast) you’ll love this recipe. Whether it’s Diwali, Eid, Raksha Bandhan, these pancakes perfect for festive get-togethers, special breakfasts, or simply as a weekend treat.
Think warm, fluffy pancakes sitting in creamy saffron milk, topped with crushed pistachios, saffron strands and aromatic rose petals.
What is rasmalai?
Rasmalai is a South Asian sweet made from paneer (cottage cheese) discs soaked in a sweet, thickened milk (rabri). Rasmalai literally translates to juice/sap (ras) + cream (malai)
My rasmalai pancakes are a delicious twist on the beloved dessert, retaining the fragrant milky rabri and switching the paneer discs for fluffy pancakes. The classic rasmalai flavours – cardamom, saffron, and sweetened milk – remain the stars of the show.
To emulate the slight tanginess of the paneer in typical rasmalai, we’re making the pancakes with cottage cheese. This also gives the pancakes an extra protein boost!
What ingredients do I need to make rasmalai pancakes?
To make the pancakes, you will need:
- Cottage cheese: this gives the pancakes a slight tang and a protein boost. I prefer to blend the cottage cheese before adding to the pancakes. You can substitute thick Greek yogurt if you prefer.
- Eggs: Adding eggs make our pancakes extra fluffy. You can substitute a flaxseed egg to make the pancakes eggless if you prefer.
- Flour: I use self-raising flour to keep things simple. See the recipe instructions below to learn how to make your own at home.
- Butter: A little melted butter gives the pancakes delicious flavour.
- Sugar: To give the pancakes a subtle sweetness.
- Rose water and cardamom: These fragrant ingredients add a little extra flavour to the dish, but they are completely option.
To make the saffron milk (rabri), you’ll need:
- Milk: I use semi-skimmed cows milk. Full-fat milk will give you a creamier rabri. For a dairy-free option, use canned coconut milk. I would advise against using other dairy-free milks as they may curdle when boiled.
- Saffron: Saffron is the most expensive spice in the world, but please buy high quality saffron! A lot of vendors are unknowingly selling fake saffron – see this article from Rumi Spice on how to identify high quality saffron.
- Cardamom: This aromatic spice adds delicious flavour to the saffron milk. If you’re a cardamom fan, you’ll love these millet flour cookies too.
- Sugar: This makes the rabri sweet! Whilst I have not tried the recipe using any other sweeteners, you could certainly try switching for a natural sweetener such as honey.
Finally, to garnish the rasmalai pancakes you will need chopped pistachios, extra saffron strands, and rose petals.
How to make rasmalai pancakes step by step
First, prepare the saffron milk by combining the milk, sugar and cardamom in a saucepan and bringing to a simmer. Once simmering, bloom the saffron with 1 tbsp of the warm milk and then add to the mixture (photo 1). You want to boil the milk until it is bubbling so it can thicken up.
Next prepare the cottage cheese pancakes by adding all the ingredients to a mixing bowl (photo 2).
Mix the pancake ingredients together until combined (photo 3) and cook the pancakes on both sides until golden (photo 4).
To serve, pour the fragrant milk atop the fluffy pancakes!
Tips for making this recipe perfectly
- Make sure you boil the saffron milk until it is bubbling: This evaporates some water from the milk and changes the protein structure, making the milk thicker and creamier.
- Don’t over mix the pancake batter: If you do, the mixture will become tough and your pancakes will be rubbery. Make sure to mix until it is just combined.
- Cook the pancakes on low-medium heat: Make sure you allow them to cook slowly so they don’t burn and are fully cooked through. Flip each pancake when you see the top side go matte.
FAQ:
You can replace the egg with a flaxseed egg: 1 tbsp ground flaxseed mixed with 2.5 tbsp water.
You can use an alternative milk if you prefer. I suggest using canned coconut milk for best results.
Yes! You can prepare both the pancakes and the saffron milk ahead of time and store in the fridge. The milk will continue to develop flavour over time. Make sure to reheat well before serving.
Yes! Simply switch the flour for your favourite gluten-free flour blend. Make sure to add baking powder as well if your flour is not self-raising.
Rasmalai Pancakes
Leave a Review Print Recipe SaveIngredients
For the cottage cheese pancakes:
- 1/2 cups/ 125 grams Cottage Cheese can sub Greek Yogurt.
- 1 Large Egg
- 1/4 tsp Ground Cardamom (elaichi)
- 1/3 cup/ 50 grams Self Raising Flour*
- 1 tsp Butter melted
- 1 tsp Sugar
- 1/4 tsp Rose Water optional
- 1 tbsp Milk
For the saffron milk (rabri)
- 1/2 cup/ 115 ml Milk semi-skimmed or full fat milk, for dairy-free option use canned coconut milk
- 3-4 Green Cardamom pods (elaichi)
- 1.5 tbsp Sugar
- 5-6 strands Saffron
Instructions
- First prepare the sweet milk by adding the milk, split cardamom pods and sugar to a saucepan over low-medium heat.
- Once the milk is simmering, add one tbsp of the warm milk to a small bowl with the saffron strands. Set this aside for a few minutes for the saffron to bloom.s
- Add the saffron to the pan with the milk, and cook until bubbling. Turn off the heat and set aside.
- Cook pancakes in butter. The batter is thicker than usual pancakes and make them a it thicker so they are fluffy.
- If you prefer, blend the cottage cheese until smooth. Prepare the pancakes by adding all the listed ingredients to a mixing bowl and mixing until just combined.
- Heat a nonstick frying pan over low-medium heat and grease with a little butter. add 1-2 tbsp of the pancake batter to the pan and spread into a circle. The batter is thick and you want to keep the pancakes thick and fluffy, so don't spread it out too much.
- Once the pancake is matte on top, flip it over to cook on the other side until golden. Repeat with the remaining pancake batter.
- To serve the rasmalai pancakes, place some pancakes on a plate and pour over the warm saffron milk. Garnish with chopped pistachios, rose petals and saffron strands. Enjoy with a cup of steaming masala chai.
Notes
- Pre-prepared rasmalai pancakes will last for 2 days in the fridge in an airtight container. Store the saffron milk and pancakes separately, and reheat well before serving.