Rasmalai is a Bengali sweet made with cheese balls dipped into milk syrup.Rasmalai is one of the best Indian sweet dessert.
Prep Time 50 minutes
Total Time 50 minutes
Cuisine North Indian
Servings 4 people



  • Heat milk in a saucepan,allows to boil.When it starts to boil ,put on low flame and add 1tbsp lemon juice slowly to the milk ,wait for 10 seconds and add the balance lemon juice.
  • Now the milk has curdled. Pour the milk through a muslin cloth in a strainer.
  • Gather the towel from the sides and rinse the paneer very well in running water. Squeeze the water with hand and hsng paneer for 30-45 minutes.
  • Open the paneer and mix it well for 7-10 minutes or till it becomes a smooth dough.
  • Pinch small portions from the dough and roll it between your palm to a smooth balls.Gently press the balls in between your palm.
  • Boil 3 cups of water in a pan,add 1 cup of sugar,cardamom powder and allows it to boil. When it starts to boil,gently add all the balls into it.Cover and cook on high flame for 5 minutes. Then cook on low flame for another 15 minutes. Rasgullas are now cooked. Place all the rasgullas into the fresh water and keep it in the fridge.
  • For preparing the syrup,boil the milk in a saucepan .Add saffron,cardamom rose water,crushed almonds ,simmer the milk on low flame. Stir continously. Add sugar and simmer until the milk reduces to half.Keep aside to cool.
  • Soak the rasagullas to the prepared thickened milk.
  • Rasmalai is ready. Serve it chilled.
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