Rasmalai | How to make Rasmalai

By Ankita Mohit Pandit  |  15th Apr 2018  |  
5 from 1 review Rate It!
  • Rasmalai, How to make Rasmalai
  • Prep Time


  • Cook Time


  • Serves





About Rasmalai Recipe

What to say for this authentic sweet Bengali Dish...A deadly combination of super soft Rasgullaaaa's & Kesar-Elaychi flavered dudh Rabadi.. Only 1 word for this combo....yummiiliscious


Ingredients to make Rasmalai

  • 2 li. Full cream milk
  • 1tsp lime juice or citric acid
  • 1 katori sugar
  • 1tbsp cardamom powder
  • 2 tbsp dudh masala( kesar, cardamom,jaifal & pistachio powder)
  • 5-6 kesar k dhage(soaked in warm milk)
  • rose essence-1 drop
  • White/clean muslin cloth

How to make Rasmalai

  1. Take 1 li cow milk & boil it,keep it for 2 min.s then add 2-3 pinches citric acid,stir well until u see water & paneer separates from each other. 
  2. Now take paneer out from whey & cover it with muslin cloth & keep it on any strainer for almost 30 min.s.
  3. Now take 1 deep bottomed pan.put 3 katori sugar in that,add water,1tsp rose water or 2 drops rose essence,1 tsp cardamom powder & let it boil.
  4. Now take Paneer and churn it in Mixer for 3-4 times.take it out & knead it with ur palm & make lemon size balls & little pressed it with ur Palms,dont make round balls..
  5. When sugar syrup is boiling medium the flame & put carefully paneer balls into that,all at 1nc & medium the flame. Immediately covered it for 10 min.s exactly after 10 min. 
  6. open the lid and slowly turn them all. and again cover it for 5 more min.s.after 5 min's turn off gas & leave all Rasgullas as it is in Pan for 4-5 hrs 
  7. u can see ur Rasgullas are double in the size & completely soaked sugar syrup.
  8. For Basundi/thick milk- take 1li. full cream milk,boil it untill it reduces 60%,stir in between,now add 3tbsp sugar or as per ur test,add safrron & cardamom & 1.5 tsp milk masala.  
  9. now squeeze rasgullas softly & arrange them in bottom of bowl,pour rabadi on it & keep bowl in Refrigerator for almost 1-2 hour..
  10. Ur Thandi Thandi Rasmalai is ready to eat,topped with chopped pista & badam..

My Tip:

Its better to make rasgullas in 1 day prior for making Rasmalai.

Reviews for Rasmalai (1)

Reema Garg10 months ago

Nice one.