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Photo of Rasmalai by shyama thanvi at BetterButter


shyama thanvi
10 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later


Rasmalai is fomous indian sweet, liked by everyone, soft cherna balls in thick tasty rabri is very tasty and we cant wait it to eat, so let us start making

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Dessert

Ingredients Serving: 4

  1. For chhena balls
  2. 1 litre full fat milk
  3. 2 tsp vinegar
  4. 1/4 cup water
  5. For RABRI
  6. 1 litre milk
  7. 2 tbsp milk powder
  8. 1 tsp cardomom powder
  9. 10-12 saffron strands soaked in 1 tbsp lukewarm milk
  10. sugar as per taste
  11. For sugar syrup
  12. 3 cup water
  13. 1 cup sugar
  14. Chhoped almond
  15. Silver vark for garnish


  1. In a deep vessel add 1 litre milk to boil
  2. As it comes to a boil , add 2 tsp vinegar in 1/4 cup water and add this into the boiling milk
  3. At this step milk will start curdling and water will sepreate from the chhena
  4. Now strain this milk with muslin cloth and wash the chhena with cold water
  5. Tie the cloth on the tap for about 1/2 an hour to release water from it
  6. Meantime start boiling 1 litre milk to make rabri
  7. Once the boil has come , simmer the flame , when malai comes on the top shift it on the sides of wok
  8. Boil the milk with same manner by addind cardomom powder, soaked saffron and sugar, till it become 3/4 of its quantity
  9. Now add milk powder and mix well
  10. Scrap the malai from the sides and mix into the rabri
  11. Switch of the gas, rabri is ready, let it cool
  12. Now our chhena is ready, take it into a plate and rub it with help of your palm till it become smooth and formed into a dough
  13. Make smooth balls from the chhena
  14. Now add 3 cups of water and 1 cup of sugar to make sugar syrup
  15. Add prepared chhena balls into it , cover with lid and cook for 5-7 minutes
  16. Balls will increased to doubled size then switch off the flame
  17. Take the balls into a serving plate, garnish with silver vark, pour the rabri on these balls and finely garnish with chhoped almonds and saffron strands
  18. Rasmalai is ready to serve , serve chiiled for better taste

Reviews (1)  

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Sunaina Saxena
Sunaina Saxena   Aug-16-2018

Would love to try this.

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