Rasmalai Recipe

Rasmalai is a delightful Indian dessert made with soft, spongy paneer balls soaked in rich, flavored milk. It’s one of the most loved sweets, especially during festivals like Diwali. This Rasmalai Recipe is easy to follow and delivers mouth-melting sweetness that will impress your family and guests. Learn how to make this perfect dessert with step-by-step instructions and enjoy the authentic flavors at home.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Diwali Special, Festive Sweet

Cuisine Bengali, Indian, South Asian Cuisine

Calories 200 kcal

Equipment

Heavy-bottomed pan
Wide, shallow bowl
Strainer
Cheesecloth
Whisk
Ladle

Ingredients

For Paneer Balls (Rasgullas):

1 liter full-fat milk
2 tbsp lemon juice or vinegar
1 cup sugar
4 cups water

For Flavored Milk (Ras):

1 liter full-fat milk
½ cup sugar
4-5 cardamom pods, crushed
A pinch of saffron
10-12 chopped pistachios and almonds
1 tsp rose water (optional)

Instructions

Step 1: Prepare the Paneer (Chenna)

Boil 1 liter of milk in a heavy-bottomed pan.
Once it starts boiling, reduce the heat and add lemon juice or vinegar gradually, stirring continuously until the milk curdles and separates.
Drain the curdled milk through a cheesecloth and rinse with cold water to remove any sourness.
Squeeze out excess water and let the paneer (chenna) rest for 30 minutes.

Step 2: Make the Rasgullas

Knead the paneer into a smooth dough for about 5 minutes.
Divide into small equal portions and roll them into smooth balls.
In a wide pan, bring 4 cups of water and 1 cup of sugar to a boil.
Add the paneer balls and cover the pan. Let them cook for 15-20 minutes until they puff up and become spongy.
Once done, remove and let them cool.

Step 3: Prepare the Flavored Milk (Ras)

In another pan, boil 1 liter of milk.
Add sugar, cardamom, saffron, and chopped nuts. Simmer the milk until it reduces by one-third.
Turn off the heat and let the milk cool slightly.
Add rose water for extra flavor if desired.

Step 4: Assemble the Rasmalai

Squeeze the water out of the cooked paneer balls gently.
Add them to the flavored milk and let them soak for at least 2-3 hours.
Garnish with chopped pistachios and saffron strands.

Step 5: Serve

Chill the Rasmalai in the refrigerator and serve cold.

Notes

Always use fresh, full-fat milk for the best results.
Make sure the paneer is soft and smooth before rolling into balls.
You can adjust the sweetness of the flavored milk according to your preference.
The longer the paneer balls soak, the better they will absorb the flavors.