Rasmalai recipe
Summary Not available
Diet : Vegetarian
Total time : 2 hrs 10 mins
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Rasmalai recipe

Summary Not available
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: Birthday Party, Indian Home Style, North India
Person: 12
Calories: 394kcal


  • 1 milk
  • 1 curd
  • 1 water
  • 1 cup sugar
  • 3.5 cups water
  • powder
  • milk )
  • 5 cup sugar
  • saffron
  • 2 tbsp pistachios


  • Make thickened milk for rasmalai Pour 3 cups milk to a heavy bottom pot and boil
  • Add saffron and sugar when the milk comes to a boil
  • Reduce the flame to medium
  • Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom
  • When a layer of cream forms, just move it aside
  • Boil until the milk thickens and reduces to half the quantity
  • Set this aside to cool
  • Cool half of this and chill in the fridge
  • Keep the other half warm
  • Make chenna Bring 5 cups milk to a boil in a pot
  • Turn off the stove
  • Pour lemon juice and keep stirring until the milk has curdled completely
  • If it doesn’t curdle then add some more and stir
  • Next if it fails to curdle then turn on the stove & regulate to a low flame
  • Stir until it curdles
  • Turn off the stove
  • Pour ice water or add ice cubes to the pot and set aside for 2 mins
  • Drain to a muslin cloth lined over a colander
  • Pour fresh water over the chena and rinse well
  • You can also do it under running water for the sour taste to vanish
  • Wrap the chena in the cloth
  • Squeeze off excess whey and make a knot
  • Next hang it for about 45 minutes to 1 hour for the excess whey to drain off
  • Chena should not have any excess dripping whey & should not be completely dry
  • It must be moist and grainy but not very sticky or dry
  • Please check the images above the recipe card
  • Kneading chena Transfer the chenna to a plate
  • At this stage chenna should not have any excess whey in it
  • Knead well for about 3 to 5 minutes until smooth
  • Chenna should not be grainy but must be smooth
  • Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required
  • Make 12 equal balls and flatten them to make discs
  • If the discs are slightly cracked on the sides, roll the sides gently
  • Set these aside
  • Sugar syrup Bring 3½ cups of water to a boil with 1 cup sugar
  • Stir until the sugar dissolves completely
  • Then add cardamom powder
  • When the sugar syrup begins to boil rapidly, then add the discs gently
  • Cook covered for about 9 to 10 minutes on a moderately high flame
  • Turn off the stove
  • Remove the pot from the stove to avoid cooking further
  • Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking
  • When done they will sink in the syrup
  • How to make rasmalai – Assembling Rasmalai Take off the discs to a plate and cool them
  • Squeeze them gently in between your palms to remove sugar syrup
  • Add these to the half of the warm thickened milk or rabri
  • Rest them for 3 to 4 hours
  • Pour the other half of the chilled rabri to this just before serving
  • Garnish rasmalai with chopped nuts


No extra notes


Calories: 394kcal | Carbohydrates: 100g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 15mg | Fiber: 1g | Sugar: 100g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg


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