Rasmalai Recipe

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Rasmalai is yet another one of my favorite sweets. This Bengali specialty is made with rasgulla (sweetened balls of paneer) soaked in sweetened, thickened milk that has been scented with cardamom and saffron. The result is a creamy, dreamy dessert that absolutely melts in your mouth. Make this soft and tasty rasmalai recipe with my easy step-by-step photos.

4 balls of rasmalai in an oblong white serving dish covered with thickened milk and garnished with sliced almonds and saffron threads

About Rasmalai

Also spelled ras malai, rasa malei, or rossomalai, this delicious dish is beloved all over the Indian subcontinent.

Ras means “juice” or “juicy”. Malai means “cream” and refers to thickened milk filled with clotted cream. This creamy thickened and sweetened milk is also known as Rabdi. This says a lot about this yummy recipe – it is milky, creamy and downright delectable.

Making rasmalai recipe at home is not difficult, even if you make them entirely from scratch. Start by making some of my Rasgulla a day or two before, and then later make the rasmalai with the thickened milk. Dividing work this way makes it easy. If you’re feeling short on time, you can absolutely use store bought rasgulla instead of homemade.

This recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the rasmalai served in the Indian mithai shops (sweet shops).

Rasmalai is usually served chilled and simply garnished with some chopped nuts and saffron threads. While serving, set out the dish of leftover thickened milk with the rasmalai. I guarantee your guests will love this Indian dessert.

Step-by-Step Guide

How to Make Rasmalai

This recipe is pretty simple, and I can’t wait for you to try it!

Prep

1. To make rasmalai, you will need 12 to 15 rasgulla. You can either make them at home or you can use store bought ones.

My post, How to make Rasgulla, is an excellent primer for those of you who wish to cook entirely from scratch.

rasgulla in pan with sugar syrup

2. Boil ½ cup water, then add 10 to 12 almonds. Cover and keep aside for 30 to 40 minutes.

NOTE: Usually both almonds and pistachios are added, but I had run out of pistachios, so I just used almonds. You can add about 10 to 12 each of the almonds and pistachios.

almonds soaking in hot water

3. After 30 minutes, peel the almonds and slice them. Keep aside.

blanched and slivered almonds for rasmalai recipe

Thicken Milk

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

milk brought to a simmer

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

boiling milk for rasmalai recipe

6. While the milk is coming to a boil, take 2 tablespoons of warm milk from the pan and add it to a small bowl. Add 8 to 10 saffron strands. Stir and keep aside.

saffron soaking in some warm milk

7. Once the milk has come to a boil, lower the flame and simmer the milk. Collect the floating cream and push it to the sides of the pan using a spoon or spatula. Continue to cook this way till the milk is reduced to half.

simmering milk for rasmalai recipe has the cream and milk solids floating on top and being pushed to the side with a spatula

8. Keep on collecting the cream which floats on the top and move it to the sides. Also keep stirring the milk at intervals so that the milk does not scorch. 

This process of reducing the milk will take about 20 to 25 minutes after the first boil on a low to medium flame.

milk still boiling and obviously thicker after reducing by half

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

sugar being added to thickened milk for rasmalai recipe

10. Stir well so that the sugar dissolves. Scrape the milk solids from the sides and reincorporate them into the simmering milk.

thickened sweetened milk in a pan

11. Add ½ teaspoon cardamom powder.

adding cardamom to thickened milk for making rasmalai recipe

12. Add most of the sliced almonds, reserving a few for garnish.

almonds added to thickened milk

13. Also add the saffron dissolved milk.

saffron steeped milk added to pot with thickened milk for rasmalai recipe

14. Stir to incorporate. Keep simmering the reduced milk at a low heat and stir occasionally. Check the taste and add more sugar if required.

I usually do not thicken the milk quite to Rabri consistency, as the rasgullas need to soak some of the sweetened milk. Just reduce the milk till it’s roughly half of its original quantity.

thickened milk in the pot after all steps have been completed

Assemble Rasmalai

15. Take each rasgulla and gently apply pressure with a spatula so the sugar syrup is removed from it. You can also press and squeeze the rasgulla in your palms. Be gentle and don’t apply too much pressure, as the rasgulla will break. There should be no sugar syrup in the rasgulla.

pressing rasgulla with the flat side of a spatula for rasmalai recipe

16. Press all the rasgulla balls this way.

rasgulla on a green plate after removing sugar syrup from pressing

17. Now place the squeezed rasgullas in the simmering milk.

rasgulla added to thickened milk for making rasmalai recipe

18. Simmer for 2 to 3 minutes on low heat. You can omit this step and simply place the rasgulla in the prepared rabdi. But they will be more juicy and flavorful if you let them simmer for a couple of minutes.

simmer rasmalai in the milk for best flavor and texture

19. Switch off the heat and add 1 to 2 teaspoons of either rose water or kewra water (pandanus water).

adding kewra water to rasmalai pan

20. Stir gently. Cover and let the rasmalai come to room temperature, then chill thoroughly in the fridge in a covered bowl or container.

Serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. You can also serve rasmalai warm or at room temperature if you prefer. Enjoy!

4 balls of rasmalai in an oblong white serving dish covered with thickened milk and garnished with sliced almonds and saffron threads

Helpful Tips & Variations

  • Rasgulla: If you plan to make the rasgulla then make sure to use whole milk. My comprehensive and detailed post of Rasgulla Recipe will help you to make these cottage cheese balls easily. Remember to flatten the balls to a thick or medium-thick patty like shape before you boil them in the sugar syrup.
  • Rabdi: To make the rabdi or the liquid base of this sweet, use whole milk or full fat milk to get the clotted cream or malai. Skimmed milk or toned milk simply won’t give you the same results. You can use pasteurized and homogenized milk.
  • Nuts: While almonds and pistachios are the nuts that are always added, you can opt for nuts like cashews and pine nuts. Blanching the nuts does change their texture and makes them taste better. Omit the blanching to save time an extra step if you prefer while making this rasmalai recipe. Ensure that you do not use salted nuts.
  • Flavorings: Saffron, rose water, kewra water (pandanus water) and cardamom powder are the classic Indian flavorings included in most sweets. Feel free to skip any one if you don’t have. Instead of rose water and kewra water, add one to two drops of edible rose essence or kewra essence.

FAQs

Do we have to simmer the rasgulla in the sweetened milk, or can we just let them steep in it?

You are certainly welcome to just let the rasgulla soak in the sweetened milk sauce, but they will take on more flavor and more juiciness if you give them some time to simmer.

How long does the water or whey that remains after making chenna last?

It will last for 2 to 3 days in the fridge, and can be used for making roti, in rice based dishes, added to soups or lentils.

Can I make the rasmalai recipe in advance and for how long they last?

Absolutely! They’ll last for 2 to 3 days in the fridge, so I recommend preparing them a day or two in advance of when you want to serve them.

What should I do with the rest of the rasmalai milk?

Drink it! It is sweet and delicious.

What is the difference between Rasmalai and Rasgulla?

Rasmalai is made by soaking or cooking rasgulla in thickened milk for a few minutes. The rasgulla balls absorb the flavor of the sweetened flavored milk and becomes soft. These soft balls are served together with the sweetened thickened milk. For rasgulla the chenna balls (cottage cheese balls) are cooked in sugar syrup. Once they cooked through and become spongy, they are served with the sugar syrup and not thickened milk.

More Indian Sweets!

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4 balls of rasmalai in an oblong white serving dish covered with thickened milk and garnished with sliced almonds and saffron threads

Rasmalai

Rasmalai is a popular Bengali sweet of cottage cheese balls soaked in thickened, sweetened milk that has been scented with cardamom and saffron. A creamy, melt in your mouth Indian dessert sweet.
5 from 27 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Cuisine Bengali, Indian
Course Desserts, Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 6
Units

Ingredients

  • 12 to 15 Rasgulla – homemade or store brought ones
  • 1 litre whole milk
  • 4 to 5 tablespoons sugar or add as required
  • 10 to 12 almonds unsalted – blanched
  • 10 to 12 pistachios unsalted – blanched
  • ½ cup water for blanching the almonds and pistachios
  • ½ teaspoon cardamom powder
  • 1 to 2 teaspoons rose water or kewra water (pandanus water)
  • 8 to 10 saffron strands
  • few saffron strands – for garnish

Instructions
 

Preparation

  • To make rasmalai you will need 12 to 15 rasgulla. Either you can buy them from stores or make them at home. 
  • Boil ½ cup water. Then add almonds and pistachios. Cover and keep aside for 30 to 40 minutes.
  • Later peel the almonds, pistachios and slice them finely. Set aside.

Thickening milk to make rabdi

  • When the almonds are blanching, take milk in a thick bottomed pan or kadai.
  • Bring the milk to a boil on medium heat stirring at intervals.
  • Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.
  • Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
  • Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) 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 blanched and sliced almonds and pistachios. Reserve a few almonds and pistachios for garnishing.
  • Also add the saffron infused milk.
  • Stir again. Keep simmering the reduced milk at a low heat.

Making rasmalai

  • Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don't apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
  • Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
  • Switch off the heat and then add rose water or kewra water (pandanus water).
  • Stir gently. Cover and let the rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
  • You can also serve rasmalai warm or at room temperature.

Notes

  • If using tinned or store-brought rasgulla, then make sure they are fresh and in their shelf period.
  • For making the thickened milk or rabdi, use whole milk. You can also use homogenized and pasteurized milk. 
  • Refrigerate the rasmalai in a covered container. It keeps well for 2 to 3 days in the fridge. So you can make ahead this dessert a few days before serving.You can also make the rasgulla first and refrigerate them for a couple of days. 
  • For the nuts, you can add almonds, cashews, pine nuts and pistachios. 
  • For the flavorings you can skip any one or try to have your own combinations from – green cardamom powder, saffron, rose water or kewra water. 
  • The recipe can be scaled up for a larger serving.

Nutrition Info (Approximate values)

Nutrition Facts
Rasmalai
Amount Per Serving
Calories 148 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 10mg0%
Potassium 34mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 8g9%
Protein 5g10%
Vitamin A 5IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 169mg17%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 7mg2%
Phosphorus 17mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Rasmalai recipe post from the archives (Jan 2015) has been updated and republished on 20 October 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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50 Comments

  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.

    1. hi puja, thank you for this lovely feedback on rasmalai recipe. glad to know.

    2. Hi Dassanna, I am your regular follower. I had a query.. Is it necessary to boil the rasgulla in sweetened milk. Can we just the rasgulla in sweetened milk.
      Thanks in Advance 😊

      1. Yes you can do that but simmering for a few minutes in the flavored sweetened milk makes them absorb the sweetness and flavors. Welcome.

  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

    1. currently i am using patanjal’s saffron. but for this recipe i had used taj mahal saffron.

  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

    1. jayanthi, both stay good for about 2 to 3 days in the fridge. i would suggest you to prepare 1 to 2 days before.

  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

    1. 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

    1. Welcome Mansi. Glad to know that you liked rasmalai recipe. Thanks for your positive review.

  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

    1. lovelee very pleased to know this thank you for your positive and encouraging feedback 🙂

  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. 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

    1. 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.

  12. 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

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

    1. rohit, did you added any salted dry fruit like salted pista. that could be the reason.

  14. 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

    1. thanks archana. i have noted down the recipe request. i will try to add but there is a big pending requested recipe list.

  15. 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 🙂

    1. 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.

  16. 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

    1. 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.

  17. Last time also i commented on your recipes .. you know ..
    Just mind blowing recipes

  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

    1. zeenat, i can not give the recipe like this because i always try the recipe and then post it. i will add this version also in coming months.

      1. 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

        1. 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.

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

        3. 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.