rasmalai recipe, how to make rasmalai recipe

rasmalai recipe with step by step photos. rasmalai is one of the popular and delicious bengali sweet where rasgullas are soaked in thickened and sweetened milk.

rasmalai recipe

making rasmalai at home is not difficult. you can easily make some rasgullas at home and then make the thickened milk. i would suggest making the rasgullas a day or two before and then later make the rasmalai. dividing work this way makes it easy.

this recipe of thickened sweet milk is the traditional method made with reducing milk and thus tastes authentic like the rasmalai served in mithai shops.

for the rasgullas, i had already shared a detailed recipe post earlier. so you can check this detailed step by step post for making rasgullas – how to make rasgullayou can also get store brought rasgullas to make rasmalai.

rasmalai is usually served chilled and without any accompaniments. while serving, also serve the thickened milk with the rasmalai.

if you are looking for more sweets recipes then do check:

rasmalai recipe

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Course:desserts,sweets
Cuisine:bengali,indian
Servings (change the number to scale):5 to 6
5 from 22 votes
rasmalai recipe
rasmalai is a popular indian sweet. cottage cheese balls soaked in thickened, sweetened and flavored milk. 

INGREDIENTS FOR rasmalai recipe

(1 CUP = 250 ML)
  • 12 to 15 rasgullas, homemade or store brought ones
  • 1 litre whole full fat cow milk or 4 cups whole full fat cow milk
  • 4 to 5 tablespoon sugar or add as required
  • 10 to 12 tablespoon almonds (badam) - blanched
  • 10 to 12 unsalted pistachios (pista) - blanched
  • ½ cup water for blanching the almonds and pistachios
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 1 to 2 teaspoon rose water or kewra water
  • 8 to 10 saffron strands (kesar)
  • a few saffron strands for garnish

HOW TO MAKE rasmalai recipe

preparation for rasmalai recipe

  • to make rasmalai you will need 12 to 15 rasgullas. either you can buy them from stores or make them at home. 
  • boil ½ cup water. then add almonds & pistachios. cover and keep aside for 30 to 40 minutes.
  • after 30 minutes, peel the almonds, pistachios and slice them. keep aside.

thickening milk to make rasmalai recipe

  • when the almonds are blanching, take 1 litre of milk in a thick bottomed pan or kadai.
  • bring the milk to a boil on medium flame.
  • whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk
  • become warm and then add crushed saffron strands. stir and keep aside.
  • once the milk has come to a boil, then lower the flame and simmer the milk. collect the floating cream on the sides. continue to cook this way till the milk is reduced to half.
  • keep on collecting the cream which floats on the top and move it to the sides. also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
  • add sugar and stir well so that the sugar dissolves.
  • then add cardamom powder.
  • add the sliced almonds & pistachios. reserve a few almonds & pistachios for garnishing.
  • also add the saffron dissolved milk.
  • stir again. keep simmering the reduced milk at a low flame.

making rasmalai

  • take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. you can also press the rasgulla in your palms. be gentle and don't apply too much of pressure. as then the rasgullas will break. do this with all the rasgullas.
  • now place the rasgullas in the simmering milk and simmer for 3 to 4 minutes.
  • switch off the flame and then add 1 tsp rose water or kewra water (pandanus extract).
  • stir gently. cover and let the rasmalai come to a room temperature. then chill and serve rasmalai garnished with some sliced almonds or pistachios and saffron strands.
  • you can also serve rasmalai warm or at room temperature.
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preparation to make rasmalai

1. to make rasmalai, you will need 12 to 15 rasgullas. you can either make them at home or you can buy the store brought ones. to make rasgulla at home, you can check this detailed step by step post with lots of tips and suggestions – how to make rasgulla

rasgulla for rasmalai

2. boil ½ cup water. then add almonds. cover and keep aside for 30 to 40 minutes. usually both almonds and pistachios are added. i had run out of pistachios, so just added almonds. you can add about 10 to 12 numbers each of the almonds and pistachios.

almonds for rasmalai recipe

3. after 30 minutes, peel the almonds and slice them. keep aside.

chopped almonds for rasmalai recipe

thickening milk to make rasmalai

4. so when the almonds are blanching, take 1 litre of full fat whole milk in a thick bottomed pan or kadai.

milk for rasmalai recipe

5. bring the milk to a boil on medium flame.

boiling milk for rasmalai recipe

6. whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk become warm and then add 8 to 10 saffron strands. stir and keep aside. you can also crush the saffron strands and then add.

saffron for rasmalai recipe

7. once the milk has come to a boil, then lower the flame and simmer the milk. collect the floating cream and with a spatula or spoon bring it to the sides. continue to cook this way till the milk is reduced to half.

milk for rasmalai recipe

8. keep on collecting the cream which floats on the top and move it to the sides. also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. this process of reducing milk will take about 20 to 25 minutes after the first boil on a low to medium flame.

boiled milk for rasmalai recipe

9. once the milk has reduced to half of its original volume, add sugar. add 4 to 5 tbsp of sugar or as per your taste.

sugar for rasmalai recipe

10. stir well so that the sugar dissolves. scrape the milk solids from the sides and add them to the simmering milk.

sugar for rasmalai recipe

11. then add ½ tsp cardamom powder.

cardamom for rasmalai recipe

12. add the sliced almonds. also reserve a few sliced almonds for garnish.

almonds for rasmalai recipe

13. also add saffron dissolved milk.

saffron for rasmalai recipe

14. stir again. keep simmering the reduced milk at a low flame and do stir occasionally. do check the taste and add more sugar if required. i usually do not thicken the milk to rabri consistency as the rasgullas need to soak some of the sweetened milk. so i reduce the milk till its halved of its original quantity.

stir milk to make rasmalai recipe

making rasmalai

15. take each rasgulla and with a spatula apply pressure, so the sugar syrup is removed from it. you can also press the rasgulla in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the rasgullas.

rasgulla for rasmalai recipe

16. press all the rasgullas this way.

rasgulla for rasmalai recipe

17. now place the rasgullas in the simmering milk.

rasgulla for rasmalai recipe

18. simmer for 3 to 4 minutes.

simmer rasmalai recipe

19. switch off the flame and then add 1 teaspoon rose water or kewra water.

kewra for rasmalai recipe

20. stir gently. cover and let the rasmalai come to a room temperature. then chill and serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. you can also serve rasmalai warm or at room temperature.

rasmalai recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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52 comments/reviews

  1. Mam you are just awesome. I tried this receipe and it turned out so well. I follow your blog religiously for all my cooking. Please help with some receipes for 2 yr old baby. Pls mam.

  2. Hi Dassana,

    You have mentioned that the water that remains after making chenna can be used for making chapatis or other stuff. How long can we store this water in the fridge?

  3. Which is the best saffron(kesar) ?
    Which one did you use in this recipe..there r so many brands confused with dem..plz suggest the best

  4. Hi dear,
    I am a regular visitor of ur blog and tried many of ur recipes. thanks for ur guidelines.. can u pls tell me the shelf life of rasmalai and sandhesh kept under refrigeration as i want to prepare in advance.5 stars

  5. Hi…
    Thank you for lovely recipe.. I made ras gully for first time,It was spongy n yummy,.. Then I tried res malai,also for first time..I was nice.. Except one thing,it’s smoky in taste, I hv added elaichi n dalchini,then..???
    Plz give corrections..5 stars

    • thanks farhat. elaichi powder is added. dalchini or cinnamon powder is not added. the smoky flavor is due to the dalchini powder. just add a bit more of elaichi powder to balance this smoky flavor of dalchini.

  6. Thank you very much for this lovely recipe. I tried this out for Ganesh Chaturthi and it was awesome. It turned out very well. Everyone liked it. It was tasting better than what we get outside. Superb.5 stars

  7. I love all ur receipes and they turn out exactly the way they r suppose too. I doubt if i wud b visiting or have visited any other receipe site in last 1 year . Superb.5 stars

  8. Thanks for the recipe… it was awsum… ? but i want to know can we use the rest rasmalai milk in another dish.5 stars

  9. I just made the rasmalai with the homemade rasgulla and it tastes amazing. If fact it tastes better than the shops, so thank you very much.

  10. Hello… This looks yum… I want to try this… But saffron is not easily available in stores around me.. How can I make this without saffron ?5 stars

  11. I had made this recipe earlier too and it was awesome . This time I too want to prepare it but I am confused about which will taste better rasmalai with condensed milk or the original traditional method. Please help me find a way.
    Thank you.

  12. Love it . I also made homemade rasgulla and they wete nice spongy and mouthwatering . Everyone liked them. Now gonna make rasmalai out of remaining ones. I wonder the rasgullas we get from sweet shops are not spongy . They are dry ones which they pack in boxes. I think they aren’t spongy rasgullas there may be variations in making them . What actually they are and how they can be prepared.5 stars

    • good to know that harsimrat that the rasgullas turned out great. whenever you try any recipe and there is a positive feedback, i feel good. because i know you put a lot of effort and keep on trying. there are many variations. there is a spongy and there is non spongy version too. they are all made from chenna but the other ingredients that go, the cooking method and time differs.

  13. Hyy .. I tried this recipe using readymade rasugallas… And it turned out to be soooo tastyyy … Thank you for this awesome and easy recipe … Loved itttt … :*5 stars

  14. Some namkeen taste come in rasmalai but can’t find where it’s come from.please give solution if possible.

  15. Hi.. Read lot of your interesting recipes… Also made rasgullas.. Really turned out well.. It’s request if u cud gv receipe of gur rasmalai which is famous of Calcutta… I Wud be highly grateful

  16. Hi.. my rasguallas were quite soft when they were simmering..but when i added them to the reserved sugar solution and added the remaining solution ,they became hard :/ why did this happen ?
    Ps – Thanks a lot for your wonderful recipes.. really helps a lot 🙂

    • thanks ayesha. possibly the remaining sugar solution which is added right at the end, must have been hot or slightly hot. its should be lukewarm or at room temperature. this must have hardened the rasgullas. i don’t see any other reason.

  17. Hi dassana after the jam receipe I tried rasgulla n a huge thanks to u the step by step details of the receipe really helped me to make perfect rasgullas at one go they are very soft spongy n of course tasty they r my favorite so I will prepare them frequently thanks to u again also rasmalai is my favorite n shall soon try it
    I also have tried kaju katli many times but I m not getting right texture n soft katli can u help me

    • welcome bhawana. thanks for the feedback on rasgulla. i don’t know where you are going wrong in kaju katli becasue many readers have tried the recipe successfully. you can let me know what goes wrong so that i can help you out.

  18. Wow dear !!
    Amazing experience with you …
    You always share awesomeeee recipes ..
    I just love them ..
    All are simple + tasty and most important that they are checked ..
    I mean you try them and then younshare then with pics .
    Truly appreciating ..
    Thank you so much ..
    Keep sharing ☺5 stars

  19. Please give me recipe to make chakli with rice flour and urad dal powder, i tried but they turned out soft not crispy

      • hi Dasna, thanks for the recipe of rasmai. I tried and it was yummy. but the rasgullas were soft and bigger on the first day. next day when I removed it from the frize, they became little bit harder and smaller. y so ? pls reply

      • when refrigerated the rasgullas do become slightly dense, but they don’t become hard. its the same reason when we keep paneer in the fridge, they become dense or hard.

      • is it because I prepared rasgulla also at home only ? should I bring readymade rasgulla ?5 stars

      • homemade or readymade rasgullas do not make a difference. if some issue has happened with the homemade rasgullas, then they can become hard. you can try rasmalai with readymade rasgulla too.