Rasmalai is a Bengali delicacy that is very popular among the Indian Sweet Lovers. Ras malai – Ras literally translates to “juice” and malai to “cream”. Rasmalai is classic Indian festive dessert made with milk, an acidic ingredient, sugar and saffron. 

  • Preparation Time: 10 minutes

  • Cooking Time:15-25 minutes

Ingredients  :

  • Whole milk 500 ml
  • Lemon Juice/vinegar 2 tablespoon
  • Corn starch 1 teaspoon
  • Sugar  1 cup
  • Water 4 cups
  • Ice cubes 1 cup

Ingredients For Syrup:

  • Milk 300 ml
  • Sugar to taste
  • Saffron stands few
  • Yellow food color little bit
  • Pistachios finely chopped
  • Cardamom (Ilaichi) powder 1/2 teaspoon


  1. Add milk to a large pan and bring it to boil.
  2. Once the milk start boiling turn off the gas and add lemon juice and mix it well.
  3.  Give everything a stir, and the milk should start curdling immediately. Let  the curds sit in the pot like this for about 5 to 10 minutes.
  4. Next you need to strain the curds through a cheesecloth and rinse the curds with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar.
  5. Then, gather up the corners of the cloth and squeeze out the excess liquid from the cheesecloth.
  6.  Now tie a knot on the cheesecloth and hang the chena on your faucet to let more water drain for about 1-2 hour.
  7. After convenient time take the chena in large wide plate.
  8. Add cornflour and start mashing the chena till it’s smooth.
  9. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it and set side.
  10.  The balls when dipped in sugar syrup double in size so make the balls accordingly. Usually you will get 8-10 balls from  500 ml of milk.
  11. In a wide pan add 1 cup of sugar and 4 cups of water and bring it to boil. The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.
  12. Drop the balls in boiling sugar syrup and cook for 15-20 minutes. The balls will double in size by then.
  13. In the meantime add ice cubes to a bowl and then add some of sugar syrup to it and set aside.
  14. Take out the balls from the syrup and drop them in cold sugar syrup  set aside for 10 minutes.
  15.  While the balls are cooling down make lets make thickened milk.
  16. In a heavy bottom pan, boil 300 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside.
  17. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals.
  18. Add sugar  and yellow food color mix.
  19. After 15 minutes the milk will thicken to desired consistency, add soaked saffron, crushed cardamom and  finely chopped pistachios , bring the mixture to boil and turn off the gas and set aside for 10-15 minutes.
  20. Take out the cooled down rasmalai balls from the cold sugar syrup bowl. Squeeze and flatten lightly using your hands and put in sugar syrup(thickened milk).
  21. Refrigerate the rasmalai  overnight or for 5-6 hours.
  22. Serve chilled by garnishing with some sliced pistachios and some saffron strands.
  23. Enjoy.

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