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Photo of Rasmalai Tart by Akum Raj Jamir at BetterButter

Rasmalai Tart

Akum Raj Jamir
40 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Rasmalai Tart RECIPE

Rasmalai Tart, an irrestible mouthwatering fusion dessert. Rasmalai is a traditional sweet and the most popular delicacy of the Bengalis which is been loved by everyone. Rasmalai is made of homemade paneer/ cheena by curdling the milk which is them cooked in sugar syrup and then further soaked in sweetened flavored condensed milk. I have given a fusion touch to the rasmalai by making a rasmalai tart. Make this mouthwatering fusion dessert and get impressed from everyone. Learn how to make rasmalai tart with step by step pictures. From the making of Rasgulla to rabri and the making of the tart.

Recipe Tags

  • Egg-free
  • Hard
  • Festive
  • Fusion
  • Baking
  • Boiling
  • Dessert
  • Low Carbs

Ingredients Serving: 6

  1. For Rasmalai: Whole milk – 1 litre
  2. Curd – ½ cup or use 2 tbsp lemon juice or vinegar
  3. Ice cold water – 1 litre
  4. sugar – 1 cup
  5. water - 2 cups
  6. cardamom powder – ¼ tsp
  7. For Rabri: Milk – 2 cups 
  8. Few saffron strands
  9. sugar – ½ cup
  10. Ingredients for Tart : ½ cup all purpose flour
  11. 3 tbsp butter
  12. 3 tbsp sugar
  13. Iced cold water as required
  14. Few saffron strands
  15. 2 tbsp sliced pistachios
  16. Dried rose petals for garnish


  1. We will start by keeping the milk in stove to evaporate it for the Rabri. And then make the Rasgullas. In a pan add 2 cups milk and bring to boil. Add few saffron strands and ½ cup sugar. Stir every 2 to 3 minutes.
  2. Boil until the milk thickens and reduces to half the quantity. Set this aside.
  3. Making Rasgulla: In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.
  4. Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.
  5. Now knead the cheese well to make into a smooth dough for about 10 mins.
  6. Take small portions of it and roll to tiny balls. If you want oval shape then flatten it gently. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.
  7. Making syrup and cooking of Rasgullas: Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
  8. Now add the flatten discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
  9. Now take out the rasgullas to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon. Keep aside while we make the tart.
  10. Method for making the tart : In a mixing bowl add the all purpose flour, butter, sugar and crumble them well with using your hand.
  11. Now add ice cold water little at a time and make a dough. Wrap the dough and rest them for few mins.
  12. Divide the dough into small portions depending on your tart mould size. Roll them into balls and flatten them with a rolling pin.
  13. Put them into the greased tart mould and press them gently. With a help of frok or toothpick prick them randomly in 3-4 places to prevent the tart from puffing up while baking them. Refrigerate the tart for couple of mins before baking them.
  14. Place the rasmalai in the prepared tart and fill it with the the rabri.
  15. Garnish with chopped pistachios and saffron strands. Preheat oven @180° for 10 mins. Bake them in the preheated oven for 20-25 mins.
  16. Remove from oven and garnish with dried rose petals and serve. You can refrigerate for few mins before serving them. Taste more awesome when served cold.

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