Rasmalai
- 75 min
- not spicy
- Serves 5
- 95% liked
- 22 people cooked this
Bengali rasmalai: soft chena balls cooked in syrup, then soaked in milk with saffron, cardamom and pista. Serves 5, 75 minutes plus chilling, with video.
Good for: Diwali, Raksha Bandhan, Party
Ingredients
Milk (Full Cream)2 litre
Water4½ cup
Lemon Juice4 tbsp
Corn Flour1 tsp
Sugar1½ cup
Saffron20 strands
Cardamom Powder¼ tsp
Pista, Chopped20
Contains: milk, cashew or other tree nuts.
Nutrition
Per 1 person, and for all 5 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 5 people |
|---|---|---|
| Energy | 617kcal | 3085kcal |
| Protein | 13g | 67g |
| Carbohydrate | 84g | 422g |
| Fat | 25g | 127g |
| Fibre | 0.4g | 2g |
| Sugar | 83g | 414g |
Cookd masalas for milk (full cream)
Method
To make the Rasmalai Balls, boil milk in a pan. Once the milk boils, switch off the flame and add ½ Cup of water to reduce the temperature of the milk down.
After 5-7 minutes add lemon juice till the milk curdles completely.
Use a strainer to drain the water and collect the chena. Rinse it with fresh water to remove traces of lemon juice. Leave it in the strainer for 10-15 mins and then squeeze the remaining water using the hand. Do not overdo, the chena should still be soft and moist.
In a mixing bowl add the chena and cornflour and mash it until it is smooth. This process has to be done for 10 minutes.
Make small size balls out of this.
Heat 4 cups water and 1 cup sugar in another wide pan. Wait till it comes to a full boil.
Gently flatten the balls and add them to the sugar syrup and cook for 12 minutes. The size of the balls with double once it is cooked.
Let the balls cool down to room temperature for 30 minutes.
To make the Rabri/Thickened milk, bring 3 cups of milk to boil in a pan. Reduce the flame to medium and keep stirring frequently and when cream layer forms, keep stirring.
Add saffron, sugar and cardamom powder when the milk comes to boil.
Boil this until milk thickens and reduces to half the quantity. Add chopped pista and remove it from the heat.
Remove the cooled balls from sugar syrup, Gently squeeze water from the balls and add the balls to the Warm Thickened Milk.
Refrigerate for 3-4 hours before serving. Serve with chopped pista and saffron strands.
Before you start
- How long does Rasmalai take?
- 1 hour 15 minutes from start to finish. That is 15 minutes of preparation and 1 hour of cooking.
- How many people does Rasmalai serve?
- 5. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Rasmalai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Rasmalai spicy?
- No, it is not spicy.
- What do I need to make Rasmalai?
- 1 litre Milk (Full Cream), 1 cup Sugar, 4 tbsp Lemon Juice, 20 Pista, 1 tsp Corn Flour, 20 strands Saffron, and a few more listed on this page.
- Do I need a pressure cooker for Rasmalai?
- No, it is cooked in an open pot.
- How many calories are in Rasmalai?
- About 617 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Read every tip →mudita gosainDecember 2021
each step explained very nicely and dish turn out to be awesome... thanks team cookd
- K
KushmithaNovember 2021
Tasty dessert with the ingredients that you can find at home.
- M
muthamil SelviSeptember 2024
came out well #yum and favorable 🤤loved it
- W
Winslet maryNovember 2025
can you guys try it with khoya mawa
- C
A Cookd cookMay 2024
thanks!! I feel so achieved!!
- N
nikshaya ramMarch 2023
loved it! ❤️
