Rasmalai | How to make Rasmalai

By Priyanka Rath  |  12th Sep 2016  |  
5 from 2 reviews Rate It!
  • Photo of Rasmalai by Priyanka Rath at BetterButter
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About Rasmalai Recipe

Rasmalai is a dessert. The sweet is of Bengali Origin. It was Invented by K.C.Das.

Rasmalai is an authentic dish which is perfect to serve on all occasions. The Rasmalai is delicious and has an amazing aroma. Rasmalai by Priyanka Rath will help you to prepare the perfect Rasmalai in your kitchen at home. Rasmalai needs 10 minutes for the preparation and 120 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rasmalai. This makes it easy to learn how to make the delicious Rasmalai. In case you have any questions on how to make the Rasmalai you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priyanka Rath. Rasmalai will surely satisfy the taste buds of your guests and you will get compliments from your guests.


Ingredients to make Rasmalai

  • 5 cups Full Fat Milk for Chenna
  • 3 Cups Fullness Fat Milk For Rabri
  • 2 to 3 teaspoon lemon juice
  • 1 cup sugar For Syrup
  • 2 to 3 generous pinch of cardamom
  • 1/2 sugar For Rabri
  • handful of pistachio
  • Pinch Of saffron/Kesar

How to make Rasmalai

  1. Condense the milk for rabri : Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent boiling. When a layer of cream forms, just move it aside.
  2. Boil until the milk thickens and reduces to half the quantity. Set this aside.
  3. Make chenna - Boil 5 cups milk in a pot. Add diluted lemon juice to the milk and stir until the milk curdles completely. Add More lemon if needed.
  4. Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess whey and make a knot. Hang it for about 45 minutes to 1 hour for the excess to drain off.
  5. Add the chenna to a plate and knead well for about 3 minutes until smooth. Make 12 equal balls and flatten them. Set these aside.
  6. Making sugar syrup - Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
  7. Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
  8. Assembling Rasmalai - Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
  9. Add these to the rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Garnish with nuts. Chill, serve and enjoy.

Reviews for Rasmalai (2)

Yadnya Desai3 years ago


Priyanka Rath3 years ago