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Photo of Kesariya Rasmalai by Nimmi Mukhi at BetterButter

Kesariya Rasmalai

Nimmi Mukhi
60 minutes
Prep Time
30 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. 2 litre full cream milk
  2. 2 cup sugar
  3. 1 lemon
  4. 4 small cardamoms made into powder
  5. a pinch of saffron
  6. 10 chopped almonds


  1. Take 1 litre milk in a pan and keep it for boiling.
  2. Take 1 litre milk in another pan, mix lemon juice and boil till milk curdles and chenna seperates from milk.
  3. Keep stiring the milk kept for boiling in the pan till it thickens.
  4. Sieve chenna in muslin cloth, put weight on the cloth and keep it aside for 15 minutes. After 15 minutes take out ready chenna and mash it nicely with hands, make balls, press them and keep aside.
  5. After the milk has thickened, add sugar, saffron, boil for 5 minutes, add chenna balls and switch off the flame.
  6. Lastly add chopped almonds, cardamom powder, refrigerate for two hours and serve chilled.

Reviews (2)  

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Gargi Gulati
Gargi Gulati   Jul-26-2017

Lovely! Please add some recipe images too.

Tripti Bhatia
Tripti Bhatia   Jul-06-2017


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