Rasmalai is a Bengali milk based sweet. It has super soft, juicy and has almost cotton ball like texture. Mild flavor of saffron and green cardamom is what makes it so much special.

Below is the recipe which I always follow while preparing this delicacy at home. It is a bit time consuming but definitely worth the effort and a lot better than the store bought one.


For making rasmalai balls and sugar syrup

  • Milk full fat (4 cups)
  • Lemon juice or yogurt (3 tablespoons)
  • Sugar (2 cups)
  • Green cardamoms pounded (3-4 nos.)
  • Pure rose water (2 teaspoons)

For making ras for rasmalai

  • Milk (2.5 cups)
  • Sugar (1/2 cup)
  • Saffron (few strands)
  • Green cardamoms pounded (3-4 nos.)
  • Pistachios and almonds (1/4 cup)

Rasmalai Recipe

  • Boil whole milk or full cream milk in a wide pan.
  • As it starts to bubbling, lower the flame and stir-in lemon juice. Mix well and keep stirring until the milk completely curdles. Once the milk curds are formed switch off the flame.
  • To separate the whey from milk solids, line a colander with two layers of cheese cloth. Pour the curdled milk into the prepared colander and keep aside.
  • Now bring the edges of the cloth together and rinse under cold water several times to get rid of any sour taste from lemon juice.
  • Transfer the milk solids to a plate.
  • Knead the prepared chenna until it turns soft and smooth. Knead for around 5-6 minutes by stretching and bringing it back until it starts to release a bit of fat.
  • Divide the chenna into 20 small balls and set aside.
  • In a deep saucepan, combine 2 cups of sugar and 4 cups water. Cook until the sugar is completely dissolved and starts boiling. At this stage add cardamom powder and rose water. Mix well.
  • Now slide the prepared ras malai balls.
  • Cover and cook until the chenna balls soak up sugar syrup and doubles in size.
  • Remove from sugar syrup gently and let cool thoroughly.

Final step

  • The final step of this recipe is to make sweetened reduced milk or ras.
  • Soak a big pinch of saffron in 1/4th cup of warm milk for 15 minutes.
  • Boil 2 cups of milk. While the milk is boiling add the saffron milk to it and mix well. Lastly, add sugar.
  • Simmer on medium flame and cook till the milk thickens and reduces to 1/3rd of its quantity.
  • Now add the chilled rasmalai balls and simmer for 2 minutes.
  • Once it reaches room temperature,
    refrigerate for at least three hours before serving.
  • Serve chilled rasmalai along with ras, garnished with sliced nuts.


  • Packaged milk can be used but only use the full cream variety.
  • Use generous amount of pistachios for garnishing.

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I am a civil engineer by profession and food blogger by passion. My love for food has motivated me to explore this field.

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