Rasmalai

Rasmalai is soft and spongy rasgulla in flavored creamy milk rabri and garnished with dry fruits. This delicious Bengali sweet is a perfect way to satisfy your sweet cravings. It is a melt in mouth delicious dessert that you will love!


Learn how to make easy rasmalai that is soft and melts in the mouth with step by step pictures.

Rasmalai comes from two words Ras, meaning Juice and Malai, meaning Cream. Rasmalai is a popular Bengali delicacy and is loved by one and all. The most loved Indian sweet. For me it is one of my favourite amongst the Indian sweets and i never get fed up with it.

It is made of homemade Indian cottage cheese ball by curdling the milk which is then 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 😋😋. They are so delicious that I bet you can’t stop with one 😉.

Hope you like the recipe. Please do share your thoughts about the recipe with me.

FEW INDIAN DESSERTS AND SWEETS RECIPES YOU’LL LOVE

Baked Rasgulla

Rasgulla

Mango Rasmalai

Rasmalai Tart

Colourful Sweet Boondi

Sooji Ka Halwa

Tricolor Semiya Payasam

Steamed Mango Yogurt

Bread Dates Halwa

Milk Cake / Kalakand

Kadalai Paruppu Payasam

Rajbhog

Mixed Fruit & Nuts Kheer

Chak Hao Kheer/Black Rice Cake

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Ingredients to make Rasmalai (240 ml cup used):

For Rasgulla:
Whole milk – 1 litre
Curd – ½ cup or you can use 2 tbsp lemon juice or vinegar, but with yogurt they smell and taste perfect)
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 (I have used almonds)

Step by step pictorial instructions to make Rasmalai:

We will start by keeping the milk in stove to evaporate it 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.

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.

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.

Now knead the cheese well to make into a smooth dough for about 10 mins.

Take small portions of it and roll to tiny balls. If you want oval shape then 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.

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 flatten 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.

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. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve chilled.

RECIPE CARD

Rasmalai

Akum Raj Jamir
Rasmalai is soft and spongy rasgulla in flavored creamy milk rabri and garnished with dry fruits. This delicious Bengali sweet is a perfect way to satisfy your sweet cravings. It is a melt in mouth delicious dessert that you will love!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine Indian
Servings 8 -10 nos

Equipment

  • cooking pot
  • Sauce pan
  • cheese cloth or muslin cloth

Ingredients
  

For Rasgulla:

  • 1 litre whole milk
  • ½ cup curd/yogurt or 2 tablespoon lemon juice
  • 1 litre ice cold water
  • 1 cup sugar (200 grams)
  • 2 cups water
  • ¼ teaspoon cardamom powder or 2 cardamom crushed

For Rabri:

  • 500 ml whole milk (½ litre)
  • few safron strands
  • ½ cup sugar (100 grams)
  • 2 tablespoon pistachios (I used almonds)

Instructions
 

For Rabri:

  • We will start by keeping the milk in stove to evaporate it 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.

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 minutes.
  • 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.
  • Now knead the cheese well to make into a smooth dough for about 10 minutes.
  • Take small portions of it and roll to tiny balls. If you want oval shape then 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.

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 flatten discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 minutes on a medium high flame.
  • Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
  • 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.
  • Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve chilled
Keyword bengali Rasmalai, creamy rabri, soft and spongy Rasmalai, traditional bengali sweet Rasmalai

Well, if you make this easy rasmalai, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

About Akum Raj Jamir

administrator
Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

17 thoughts on “Rasmalai Recipe / How to make easy rasmalai recipe/ Soft rasmalai recipe 

  1. Thank you so much for sharing your recipe and procedure Akum – your recipe is easy to follow and apt to the t – thank you.

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