Rasmalai is a rich and creamy Indian Bengali dessert that is enjoyed throughout India. Chilled, rasmalai is juicy, light, fragrant and ideal after a spicy Indian meal. With some patience and the correct technique, you can easily produce true rasmalai at home. It will taste just like your favorite shop-bought dessert!
If you love traditional Indian sweets, then you must try this rasmalai recipe! It is one of the most beloved Indian dairy desserts, made with soft, spongy paneer (chenna) balls soaked in sweet, thick, saffron-infused milk. Whether you’re celebrating a festival, celebrating a special occasion, or just craving a creamy treat, it never fails to impress.
This blog post is your complete guide to making rasmalai at home—even if you’re a beginner! We’ll walk you through the entire process from start to finish, including how to make the perfect chenna, how to shape the discs, how to create a creamy rabri, and how to fold it all together.
You’ll also find helpful tips, variations (like mango or rose), and answers to the most commonly asked questions to make your dessert absolutely perfect. This rasmalai recipe is easy, delicious, and made with simple ingredients you probably already have in your kitchen. Let’s get started with Annapurn!
Rasmalai is a classic Indian dessert made from soft and spongy chhena (paneer) balls soaked in rich, saffron-flavored milk. It is a favorite during festivals like Holi, Diwali, and Eid. Follow this simple step-by-step guide to prepare Rasmalai at home and surprise your family with this mouthwatering treat!
Boil 1 liter of milk in a deep pan.
Once it starts boiling, reduce the flame and slowly add diluted lemon juice.
Stir until the milk curdles and whey separates.
Strain using a muslin cloth and wash the chenna under running water to remove lemony taste.
Squeeze excess water and hang the cloth for 30 mins to drain.
Transfer chenna to a plate and knead for 8-10 minutes until smooth and non-sticky.
Make small balls and flatten slightly to form discs.
In a wide pan, add 3 cups water and 1 cup sugar. Bring it to a boil.
Drop chenna discs and cover with a lid.
Boil for 10-12 minutes. They will double in size. Remove and let them cool.
Boil 1 liter milk and reduce to half on medium flame.
Stir continuously to avoid burning.
Add sugar, saffron, cardamom, almonds, and pistachios.
Simmer for another 5-10 mins. Cool down completely.
Gently squeeze the rasgullas to remove extra syrup.
Drop them into the cooled rabri.
Refrigerate for at least 2-3 hours.
Garnish with chopped nuts and saffron strands before serving.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
