Rasmalai recipe with step by step photos and short video. Rasmalai is a popular Bengali Indian sweet made from milk – it’s chena dumplings with sweetened milk. This milk-based dessert consists of spongy rosogolla-looking or paneer balls doused in thick and creamy milk, garnished with saffron, pistachios and almonds. They are tender and filled with juicy cream in every bite. 

This tasty dessert is one of may favorites . So I always  make this on special occasions  and also when I host party at home. If you have Rasgulla ready at home then , you can prepare this very easily, refrigerate and serve.  dumplings with sweetened milk. This Indian dairy delight is a luscious treat with an incredible melt-in-your-mouth texture that will only leave you craving for more.

Making this dessert is quite simple and I usually split into 2 recipes , one is making of Rasgulla and next step is making of Rabri or Basundi and then finally dipping delicious rasgulla in rabri yields Rasmalai. Sounds simple or tedious...? If you feel daunted by looking into big words , many steps and pictures , don't worry , in fact this a easy recipe without much monitoring. I have tried to cover all possible tips to make a perfect rasmalai.

Here I have split the recipe into 2 parts , First I have made Rasgulla then I have dipped in rabri . Rasgulla recipe I have already shared along with video . So refer Rasgulla recipe to make this rasmalai. Video of rasmalai has all steps including rasgulla and rasmalai . You can check the Rasmalai Video for complete recipe. 

Pro tips to make perfect Rasmalai 

• Kneading of paneer to soft dough like , is very important . When it starts to release oil , you should stop at that point.
• Unlike Rasgulla , there is no need for refined flour / fine sooji /corn flour while kneading the paneer .
• To make rasmalai , cook rasgulla is pressure cooker than in open pan , As it increases well in size and can easily squeeze out syrup and flatten it between fingers. I prefer to make rasgulla balls and then flatten it. As it doesn't flatten much and absorbs rabri well and holds the shape , when you serve. 
• Always dip warm rasgulla in hot / warm rabri , so that milk syrup is well soaked. Once it completely cool down then transfer into refrigerator to chill .

Rasmalai is a easy and simple milk based dessert loved by many . I love to treat myself with this sweet whenever I crave for. Though one should think about the amount of refined sugar that gets into the dessert , treating ourselves with this kind of delicious sweet once in a while is  "No Harm" .I never say "No" for this Rasmalai, as it contains good protein,  fats from milk and nuts. Though eating sweets  made out of refined sugars regularly is not good , occasional indulgence with moderation is always YES for me 🙂 . After all happy mind is a happy body .  

Other milk based desserts recipes shared on my blog are

• Rasgulla
• Basundi
• Kesar Badam Milk
• Pista Almond Paneer Rolls
• Kalakand
• Mawa
• Pista Badam Kulfi

RECIPE CARD FOR RASMALAI

Rasmalai Recipe

Soft and sweet flattened rasgulla are dipped in a creamy condensed milk flavored with saffrons cardamom and garnished with nuts.

4.5 from 2 votes

Print Pin Rate

Course: Dessert, Sweets

Cuisine: Bengali, Indian

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings : 4 people

Calories / Serving : 204

Author: Muktha H S

Ingredients 

1x2x3x

• 15 Rasgulla - , refer notes for Rasgulla recipe
• 1 ltr Milk
• 30 Saffron Strands
• ¼ cup Sugar
• 6 Cashews , halved
• 6 Cardamom Pods
• 8 Almonds , slivered
• 8 Pista, Chopped
• 1 tsp Dry Rose Petals , crushed or few rose water drops

Instructions

• Heat 1 litre full fat milk in a sauce pan.
• When it comes to boil , stir well and add about 30 saffron strands.
• Stir well and boil milk on low flame till it reduces to half .  During the process , milk froths and comes up . Stir , scrape edges and continue to boil on low flame. It takes about 30 -35 minutes for milk to reduce , half  of the volume.
• Whilst in a small mixer jar / blender , add sugar , cashews  and cardamom pods and make fine powder .
• Add sugar powder into reduced milk, stir well and bring to 1 boil.
• Turn off the stove, add chopped pistachios , slivered almonds and 1 Tsp of dry crushed rose petals or few drops of rose water or kewra water. If you are using rose essence or kewra essence , then add 1 drop only.
• Stir well everything and set aside.
• While adding rasgulla into rabri milk syrup , make sure Rasgulla are warm. If rasgulla are refrigerated  , heat  rasgulla syrup , add rasgulla , let it become warm .
• Then squeeze in extra sugar syrup from rasgulla , press and flatten rasgulla balls between fingers and add into hot/warm rabri.
• Let rasgulla sit in rabri for about 45 to 60 minutes. Once it cools completely, transfer to a air tight container and chill in refrigerator. Rasmali stays good upto 1 week when refrigerated .
• Serve chilled rasmali.

Video

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Notes

• You can prepare rasmalai from the scratch by preparing rasgulla . Rasgulla recipe is already shared.
• Soak warm rasgulla in hot / warm rabri (flavoured condensed milk) , allow it come to room temperature and then refrigerate.

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