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Rasmalai

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Delicious homemade Rasmalai in 10 to 15 minutes.
Rasmalai

Rasmalai is a popular Bengali dessert/sweet made during festivals and special occasions. Soft paneer balls are soaked in a sweetened milk and served chilled, garnished with nuts.

It is one of the most famous dish in restaurants across the globe. Unlike the restaurant style ones, this homemade version is much more tasty and delicious.

Rasmalai is an exotic festive sweet and is considered as one of the best milk based sweets in India.

Rasmalai

Rasmalai

Ras Malai is a sweet dish found in Pakistan, India and Bangladesh. Ras malai consists of sugary, cream to yellow-colored balls (or flattened
balls) of paneer soaked in malai (clotted cream). Just like Rasgulla, this is one dish that is sure to be there in almost all the menus.

Rasmalai
5 from 1 vote

Rasmalai Recipe

Delicious homemade Rasmalai in 10 to 15 minutes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: Bengali, Indian
Keyword: milk

Ingredients for Rasmalai

  • 1 litre Milk
  • 100 g Paneer
  • 3/4 cup Sugar
  • 4 Saffron Strands
  • 1 tsp Almonds sliced
  • 1 tsp Pistachios sliced
  • 1/4 tsp Cardamom Powder
  • 2 tsp Maida (Plain Flour)

How to make Rasmalai

  • Crumble the paneer and mix with maida to a smooth dough.
  • Make small balls and lightly flatten them.
  • Heat 1 cup of water in a pan.
  • Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved.
  • Remove from flame.
  • While it is still hot, add the paneer balls and cover with a lid.
  • Keep aside for few hours.
  • Boil the milk in a heavy pan until reduced in half.
  • Add 1/2 cup of sugar and stir well until fully dissolved.
  • Remove from flame.
  • Add cardamom powder, saffron strands and mix well.
  • Remove the balls from the sugar syrup and squeeze gently.
  • Add to the hot milk.
  • Garnish with almonds and pistachios.
  • Keep it in the fridge for 2 to 3 hours.
  • Serve chilled.

How to make Rasmalai in a pressure cooker:

  • Follow step #1 from above
  • Heat 1 cup of water in a pressure cooker.
  • Add 1/4 cup of sugar and stir well until fully dissolved.
  • Add the prepared balls and cover with a lid.
  • Pressure cook, without adding the weight, until 2 whistles and remove.
  • When the pressure has reduced, remove the rasgullas and squeeze gently to remove excess water.
  • Follow steps 8 to 15 from above.

Recipe Video

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