Rasmalai | How to make Rasmalai

By Akum Raj Jamir  |  4th Mar 2017  |  
5 from 2 reviews Rate It!
  • Rasmalai, How to make Rasmalai
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About Rasmalai Recipe

Rasmalai, a popular Bengali delicacy is made of Indian cottage cheese ball which is cooked in sugar syrup and then soaked in sweetened flavored condensed milk. These rasmalais are soft and juicy after soaking in the creamy thicken milk. It just melts in the mouth

Rasmalai is a delicious dish which is enjoyed by the people of every age group. The recipe by Akum Raj Jamir teaches how to make Rasmalai step by step in detail. This makes it easy to cook Rasmalai in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Rasmalai at home. This amazing and mouthwatering Rasmalai takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Rasmalai is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Rasmalai is a good option for you. The flavour of Rasmalai is palatable and you will enjoy each and every bite of this. Try this Rasmalai and impress your family and friends.


Ingredients to make Rasmalai

  • For Rasgulla -
  • Whole milk - 1 litre
  • curd - ½ cup
  • Ice cold water - 1 litre  
  • sugar - 1 cup 
  • water -  2 cups
  • cardamom powder - ¼ tsp
  • For Rabri - Milk - 2 cups
  • Few saffron strands
  • sugar - ½ cup
  • pistachios - 2 tbsp chopped

How to make Rasmalai

  1. We will start by keeping the milk in stove to let it evaporate 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. Boil until the milk thickens and reduces to half the quantity. Set this aside.
  2. 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.
  3. 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.
  4. Now knead the cheese well to make into a smooth dough for about 10 mins.
  5. Take small portions of it and roll to tiny balls and 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.
  6. 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. Now add the flattened 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. 
  7. 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.
  8. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve Chilled.

Reviews for Rasmalai (2)

Rakhi Bhagata year ago

Will try n share...

usha pandey2 years ago

very well explained!

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