Authentic Rasmalai Recipe
If you’ve ever found yourself swooning over a delicate piece of Rasmalai at an Indian sweet shop, you’re not alone. This melt-in-the-mouth Bengali dessert, soaked in fragrant saffron milk and sprinkled with pistachios, is a luxurious experience that never fails to impress. Today, I’ll walk you through an authentic Rasmalai recipe—crafted from scratch—using my years of culinary experience to ensure it’s not just good, but restaurant-quality right from your home kitchen.
Whether you’re preparing for a festive gathering, a special celebration, or simply indulging your sweet tooth, this guide will give you everything you need: ingredients, techniques, expert tips, variations, and beautiful serving ideas.
What is Rasmalai?
Rasmalai (also spelled Ras Malai or Rossomalai) is a traditional Indian dessert originating from Bengal. The name combines two Hindi words: ras (juice) and malai (cream), describing soft cheese patties soaked in a thickened, sweetened milk infused with cardamom, saffron, and nuts.
It’s essentially a cousin of rasgulla—but instead of being served in sugar syrup, the cheese balls are simmered in aromatic milk. The final result? Creamy, rich, subtly sweet, and deeply satisfying.
Ingredients for Homemade Rasmalai
Making Rasmalai from scratch involves two main components: the chenna balls (paneer-based patties) and the flavored milk (ras). Here’s what you’ll need:
For the Chenna (Cottage Cheese) Balls:
- Full-fat milk – 2 liters (for making fresh chenna)
- Lemon juice or vinegar – 2 to 3 tablespoons (to curdle the milk)
- Water – as needed for rinsing
- Ice cubes – to stop further cooking (optional)
For the Sugar Syrup (to cook chenna balls):
- Sugar – 1 cup
- Water – 4 cups
- Cardamom pods – 2 (optional)
For the Ras (Flavored Milk):
- Full-fat milk – 1 liter
- Sugar – 1/3 to 1/2 cup (adjust to taste)
- Saffron strands – a generous pinch
- Green cardamom powder – 1/2 tsp
- Chopped pistachios and almonds – 2 tablespoons each
- Rose water or kewra water – 1/2 tsp (optional)
Step-by-Step Rasmalai Recipe
Let’s break down the Rasmalai recipe into clear steps for stress-free preparation:
Step 1: Make the Chenna (Fresh Paneer)
- Boil the milk in a large, heavy-bottomed pot. Stir frequently to avoid scorching.
- Once it reaches a boil, reduce heat and slowly add lemon juice or vinegar.
- Stir gently until the milk curdles—you’ll see greenish whey separating from the curds.
- Turn off the heat and let it rest for 2 minutes.
- Line a sieve with a clean muslin cloth and strain the curds.
- Rinse the curds under cold water to remove any acidic taste.
- Squeeze out excess water, then hang the cloth for 30 minutes to drain completely.
Chef’s Tip: Don’t over-dry the chenna; it should be moist and soft, not crumbly.
Step 2: Knead the Chenna
- Place the chenna on a clean surface and knead it for 8–10 minutes until it’s smooth, soft, and slightly greasy.
- Divide the dough into equal portions (about 12 balls), then flatten them gently into discs.
Chef’s Tip: Avoid cracks. Smooth discs yield better texture and soak up ras beautifully.
Step 3: Cook in Sugar Syrup
- In a wide pan, combine 1 cup sugar + 4 cups water, bring it to a rolling boil.
- Gently drop the chenna discs into the syrup.
- Cover and boil on high for 15 minutes. The balls will double in size.
- Remove from heat and let them cool in the syrup for 10 minutes.
Chef’s Tip: Don’t overcrowd the pot. Cook in batches if needed for even puffing.
Step 4: Make the Flavored Milk (Ras)
- In another pan, boil 1 liter of milk, stirring frequently.
- Add saffron strands, reduce to a simmer, and let it thicken to about 2/3rd of its original volume.
- Add sugar, cardamom powder, and chopped nuts. Stir until sugar dissolves.
- Turn off the heat and let it cool slightly. Add rose water for that subtle floral lift.
Chef’s Tip: Use a heavy-bottomed pan and low flame to avoid burning the milk.
Step 5: Combine and Chill
- Squeeze the sugar syrup out of the cooked rasmalai discs gently (don’t break them!).
- Drop the discs into the warm (not hot) flavored milk.
- Chill in the fridge for at least 4–6 hours (or overnight) for best flavor infusion.
Pro Tips for Perfect Rasmalai
- Use full-fat milk for both chenna and ras. Skimmed milk won’t yield rich texture.
- Kneading the chenna is key. Under-kneading leads to grainy or crumbly patties.
- Always boil the rasmalai patties in high-heat sugar syrup, covered, to puff them evenly.
- Let the rasmalai soak well in the flavored milk to absorb all the flavors.
- Garnish with sliced pistachios, edible silver leaf, or rose petals for a festive touch.
Variations You Can Try
- Rose Rasmalai – Add rose syrup and rose water for a floral twist.
- Kesar Badam Rasmalai – Load up on saffron and almonds for a royal version.
- Stuffed Rasmalai – Add a tiny filling of sweetened khoya (milk solids) and nuts inside the chenna discs before cooking.
- Chocolate Rasmalai – For an experimental fusion, infuse the ras with cocoa or drizzle with melted chocolate.
- Vegan Rasmalai – Use almond or soy milk for ras and tofu-based curds for patties.
When to Serve Rasmalai
Rasmalai is a crowd-favorite during:
- Festivals like Diwali, Holi, Eid, and Raksha Bandhan
- Weddings and traditional Indian events
- Dinner parties as an elegant, make-ahead dessert
- Anytime cravings when you want something celebratory yet soothing
Chef’s Insight: It’s even better the next day after the flavors meld. Always serve chilled for that creamy burst of joy in every bite.
Serving Suggestions
- Serve cold in individual dessert bowls.
- Garnish with a few strands of saffron, slivered pistachios, and rose petals.
- Pair with masala chai or black coffee to balance the sweetness.
- For a modern twist, serve in mini dessert jars or as part of a dessert platter.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.
- Freezing is not recommended as it can alter the texture of chenna and ras.
Nutritional Info (Per Piece – Approximate)
- Calories: 180–220 kcal
- Protein: 6–8 g
- Fat: 10–12 g
- Carbs: 20–25 g
- Sugar: 15–18 g
Keep in mind that these values vary depending on sugar levels and portion size.
Final Thoughts on Making the Best Rasmalai at Home
This rasmalai recipe may require some patience, but the reward is unmatched. From curdling the milk with care to crafting each soft disc by hand, it’s a labor of love—and once you take that first creamy, cardamom-kissed bite, you’ll know it was worth every moment.
It’s a dessert that makes people pause and smile, one that evokes nostalgia and celebration. So go ahead—make it once, and you’ll be asked to make it forever.
Rasmalai Recipe
Ingredients
For the Chenna (Paneer) Discs:
- Full-fat milk – 2 L
- Lemon juice or white vinegar – 2–3 Tbsp
For the Sugar Syrup:
- Granulated sugar – 1 cup
- Water – 4 cups
- Green cardamom pods crushed – 2
For the Flavored Milk (Ras):
- Full-fat milk – 1 L
- Granulated sugar – ⅓–½ cup to taste
- Saffron strands – a generous pinch
- Green cardamom powder – ½ tsp
- Slivered pistachios and almonds – 2 Tbsp each
- Rose water or kewra water – ½ tsp optional
Instructions
- Curdle the Milk: In a heavy-bottomed pot, bring 2 L milk to a gentle boil, stirring constantly to prevent sticking.
- Separate Whey and Chenna: Reduce heat, add lemon juice/vinegar gradually, and stir until milk separates into curds (chenna) and whey. Turn off heat and let rest 2 minutes.
- Strain and Rinse: Line a sieve with muslin or cheesecloth, pour in the curds, rinse under cold water to remove acidity, then gather cloth corners and hang for 30 minutes to drain.
- Knead Chenna: Transfer the moist chenna to a clean surface and knead vigorously for 8–10 minutes until smooth, soft, and slightly shiny.
- Shape Discs: Divide the dough into 12 equal portions, roll into balls, then flatten gently into 1 cm-thick discs without cracks.
- Prepare Sugar Syrup: In a wide pan, combine 1 cup sugar and 4 cups water. Add crushed cardamom pods and bring to a rolling boil.
- Cook Chenna Discs: Gently drop the discs into boiling syrup, cover, and cook on high for 15 minutes until they double in size. Turn off heat and let rest in syrup for 10 minutes.
- Make Flavored Milk (Ras): In another pan, bring 1 L milk to a simmer, add saffron and simmer until reduced by one-third. Stir in sugar, cardamom powder, and nuts until sugar dissolves; remove from heat.
- Assemble and Chill: Gently squeeze syrup from each disc and transfer into warm ras. Refrigerate for at least 4–6 hours (or overnight) to allow flavors to meld.
Notes
- Kneading is Key: Proper kneading yields silky-smooth discs that don’t crumble.
- Chill Ahead: Rasmalai tastes best after soaking overnight, letting discs absorb the flavored milk fully.
- Storage: Store in an airtight container in the refrigerator for up to 4–5 days; do not freeze.
- Variations: Try rose-infused, kesar-badam (extra saffron and almonds), or vegan versions using almond milk and tofu.