Rasmalai | How to make Rasmalai

By Sagarika Sudharshan  |  1st Oct 2015  |  
5 from 2 reviews Rate It!
  • Photo of Rasmalai by Sagarika Sudharshan at BetterButter
  • Prep Time


  • Cook Time


  • Serves





About Rasmalai Recipe

One of my favorite sweet is Rasmalai.. Never thought i’ll prepare this one day. Yesterday kept milk in stove to boil, for my curd preparation and completely forgot about it, After an hour realized it, and by the time i turned it off it became rabdi and then it struck me to prepare my favorite sweet dish Rasmalai.It’s really easy to make and taste just like we get in stores. I prepared and surprised my hubby with rasmalai. He loved it and said it tastes just like we get in sweet shop. here’s the recipe.


Ingredients to make Rasmalai

  • For Rabdi:
  • Milk – 1 liter
  • sugar – 10 spoons
  • cardamom powder – 1/8 tspoon
  • saffron – 10 strands
  • Badamnut – 12 pieces
  • For Malai (paneer):
  • Milk – 1 liter
  • Lemon juice/white vinegar – 2 tbspoon
  • For sugar Syrup:
  • Suagr – 2 cups
  • water – Cups

How to make Rasmalai

  1. For Rabdi:
  2. Take a big vessel (preferably non stick pan) add milk
  3. Keep in simmer and boil it until the milk quantity is reduced by half
  4. Add sugar, cardamon powder and badam nuts pieces and mix well
  5. Take saffron strands in a cup add warm milk and mix well until the milk gets the saffron color
  6. Add the saffron milk in the milk pan and mix well until the rabdi gets the saffron color and then switch of the stove
  7. For Paneer:
  8. In a vessel add milk and bring it to boil
  9. when the milk gets boiling add the lemon juice
  10. Mix well until the paneer gets separated from the milk and switch off
  11. Take cheese cloth and drain all the water from the paneer
  12. Pour some cold water in the paneer to cool it down
  13. Hang the cheesecloth from tap for 30 mins until all the water drains out
  14. After water gets completely drained take out the paneer from cloth
  15. In a plate knead this paneer for 5 mins, until it becomes soft
  16. Make small rounds and keep aside
  17. Take a big vessel add 2 cups sugar, add 6 cups water and bring it to boil
  18. When it starts to bubble add the paneer which you have keep aside and close it with the lid
  19. Let the paneer boil in the sugar water for 18 mins. Mix occasionally
  20. After 18 mins, remove paneer from sugar water and let it cool
  21. Once its cool, gently press the paneer rounds and remove excess sugar water
  22. After removing excess sugar water from paneer add these rounds in the rabdi and mix well
  23. Keep it in the refrigerator and serve chill, Rasmalai taste best when its chilled

My Tip:

– You can use any nuts you want like cashew, pista etc, here i have used only badam for rabdi – For curdling the milk you can use 1 tbspoon vinegar instead of lemon juice – Do not squeeze the paneer hard to remove sugar water, press light until the excess water is out – You can use store bought paneer and use if you’re in a hurry, but knead the paneer well until it’s soft and mushy – Since i don’t want t use food color i have used saffron if you don’t have saffron you have use food color or skip it. The rabdi itself will give you nice light brown color

Reviews for Rasmalai (2)

Aysha Patel2 years ago


Julie Saji3 years ago