How To Make Rasmalai At Home

Rasmalai is one of India’s most loved desserts—pillowy soft cottage-cheese dumplings soaked in sweet, saffron-infused milk. Though it looks restaurant-style fancy, making rasmalai at home is absolutely doable if you follow the right technique.

What Is Rasmalai?

Rasmalai is a Bengali dessert made from chenna (fresh paneer) balls cooked in sugar syrup and later soaked in rabri—thickened milk flavored with cardamom, saffron, and dry fruits.

Ingredients for Homemade Rasmalai

For Chenna Balls

• 1 liter full-cream milk
• 2 tablespoons lemon juice or vinegar
• 1 cup sugar
• 3 cups water

For Rabri (Sweet Milk)

• 1 liter full-cream milk
• 4–5 tablespoons sugar (to taste)
• 8–10 saffron strands
• ½ teaspoon cardamom powder
• 2 tablespoons chopped almonds & pistachios

Step-by-Step Rasmalai Recipe

Step 1: Prepare the Chenna (Fresh Paneer)

1. Heat 1 liter milk in a heavy pan and bring to a boil.
2. Reduce heat and slowly add lemon juice or vinegar while stirring.
3. The milk will curdle and separate into whey and solids.
4. Switch off heat and strain through a muslin cloth.
5. Rinse the chenna under cold water to remove sourness.
6. Hang the cloth for 30 minutes to drain excess liquid.

Tip: Chenna should be moist but not watery—this is key for soft rasmalai.

Step 2: Knead the Chenna

1. Transfer drained chenna to a plate.
2. Knead with the heel of your palm for 8–10 minutes until smooth and creamy.
3. It should form a dough-like texture with no cracks.

Step 3: Shape the Rasmalai Discs

1. Divide the dough into equal portions.
2. Roll into smooth balls.
3. Gently flatten each into a small disc.

Keep them covered to prevent drying.

Step 4: Boil in Sugar Syrup

1. In a wide pan, boil sugar and water.
2. Add the flattened discs carefully.
3. Cover and cook for 12–15 minutes on medium heat.
4. They will expand to nearly double in size.
5. Turn off the heat and rest for 5 minutes.

Step 5: Make the Rabri (Flavored Milk)

1. Boil 1 liter milk in another pan.
2. Simmer, stirring often, until reduced slightly and creamy.
3. Add sugar, saffron strands, and cardamom powder.
4. Mix in chopped nuts.

Step 6: Squeeze and Soak

1. Remove rasgulla discs from syrup.
2. Gently press between palms to release excess syrup—do not break them.
3. Place immediately into warm rabri.
4. Let soak for 2–3 hours so they absorb the milk.

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Chill and Serve

Refrigerate rasmalai for at least 1 hour before serving. Garnish with extra pistachios or saffron for a festive look.