Rasmalai | How to make Rasmalai

By Kartikeya Mishra  |  25th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Photo of Rasmalai by Kartikeya Mishra at BetterButter
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About Rasmalai Recipe

Some sweets are a must for Diwali celebration. For U.P. people, Rasmalai is one of them!

Rasmalai is one dish which makes its accompaniments tastier. With the right mix of flavours, Rasmalai has always been everyone's favourite. This recipe by Kartikeya Mishra is the perfect one to try at home for your family. The Rasmalai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rasmalai is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Rasmalai is perfect to serve 6 people. Rasmalai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rasmalai. So do try it next time and share your experience of cooking Rasmalai by commenting on this page below!


Ingredients to make Rasmalai

  • 1 + 1/2 liters whole cream milk
  • 1 cup + 2 tablespoons
  • 1/3 teaspoon kesar strands
  • 1/4 cup roasted and crushed pistachios
  • 1/4 cup chopped cashew nuts (Kaju)
  • 2 tablespoons lemon juice (from 2 lemons)
  • 1/2 tin (200 gms.) sweetened condensed milk
  • 1/2 teaspoon cardamom powder (elaichi powder)

How to make Rasmalai

  1. Take a white and clean muslin cloth and spread it over a big strainer. Keep a big bowl under it. Also keep ready 2-3 cups of drinking water. Add 2 teaspoons water to lemon juice.
  2. Boil 1 liter Milk in a heavy bottomed vessel and the 1/2 liter in a wok. Keep stirring both of them. Add condensed milk to the 1/2 liter boiling milk and cook it for 7-8 minutes.
  3. Add Kesar and Elaichi powder to the half liter milk and switch off the flame. Keep it aside.
  4. Once the 1 liter has boiled for 2-3 minutes, switch off the flame and wait for 2 minutes and slowly add lemon juice and stir. Stop adding it once you see that milk has started to curdle.
  5. Pass this mixture through the cloth and pour 1-2 cups of cold water over it. Squeeze out all the water from the chhena and remove this in a plate. Your chhena is ready!
  6. Meanwhile, in a pressure cooker, boil together 1 cup + 2 tablespoons sugar and 2 cups water. You need the depth of the syrup to be 1.5 to 2 inches.
  7. Knead the chhena for 10 minutes. It should form a very soft grains-free dough like ball. Make 10-12 balls from it. Put these balls in the boiling sugar syrup and close the pressure cooker.
  8. Switch the flame to medium-high. Let one whistle come. After that cook them for another 7 - 8 minutes.
  9. Once the Rasgullas are done, let them come to room temperature. Squeeze out gently sugar syrup out of the Rasgullas and add these to the milk mixture.
  10. Refrigerate and serve after 4 - 5 hours or more. The longer you keep them like this, the better they will taste.

My Tip:

Let the Rasmalais soak the sweet milk overnight. They will taste like heaven on the next day!

Reviews for Rasmalai (2)

Mahek Bhambani3 years ago

I love it

Taahira Laiq3 years ago

my favourite :)

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