Rasmalai recipe | How to make easy rasmalai recipe | Soft rasmalai recipe

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Rasmalai recipe – Learn how to make easy rasmalai that is soft and mouth melting. 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”. To make rasmalai, flattened balls of Chenna are cooked in sugar syrup first. Then later dunked in sweetened thickened milk that is of cream consistency. These flattened balls or discs are juicy after soaking up the creamy thick milk. They are garnished with nuts, chilled and enjoyed.
rasmalai recipe

You can also check this Collection of 100 diwali recipes for the festive season.

Rasmalai can be made in 2 ways. I am sharing both the methods.

1. Original way making it from scratch – This involves making chenna or paneer. Next shaping to discs. Later boiling them in sugar syrup. Lastly condensing the milk to a creamy texture called rabri. Towards the end dunking them in the rabri.

2. Quick easy rasmalai – use the store bought rasgulla like the Halidram’s tin and a milkmaid. Then just squeeze out the syrup from rasgulla and dunk them in the simmered diluted milkmaid.

To make rasmalai in 10 minutes using readymade rasgulla scroll down to method 2.

Easy rasmalai recipe

Rasmalai recipe | How to make easy rasmalai recipe | Soft rasmalai recipe

Rasmalai is a popular Bengali sweet delicacy made with Indian cottage cheese or chenna (paneer) discs. These discs are cooked in sugar syrup first to make them fluffy. Later served with chilled thickened milk. Rasmalai is garnished with chopped nuts. This recipe will give you the best soft and mouth melting rasmalai.
Prep Time10 minutes
Cook Time2 hours

Ingredients for rasmalai

To make rabri

Pour 3 cups milk to a heavy bottom pot and boil. 
Add saffron and sugar when the milk comes to a boil. 
Reduce the flame to medium. Stir every 2 to 3 minutes to prevent the milk from scorching at the bottom.  
Boil until the milk thickens and reduces to half the quantity. Set this aside to cool. 
When the milk cools down chill it in the fridge.

Make chenna for rasmalai

Boil 5 cups milk in a pot.  Pour lemon juice and stir until curdled. If it doesn’t then add some more and stir.
Pour ice water or add ice cubes to the pot and set aside for 2 mins. 
Drain to a muslin cloth lined over a colander.
Squeeze off excess whey and make a knot.
Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.
Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it. Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth.
Make 12 equal balls and flatten them to make discs. If the discs are slightly cracked on the sides, roll the sides gently. Set these aside.

Sugar syrup for rasmalai

Bring 3 cups of water to a boil with 1 cup sugar. Stir until the sugar dissolves completely. Then add cardamom powder.
Add the discs to boiling syrup gently. Cook covered for about 7 to 8 minutes on a moderately high flame.

How to make rasmalai – Assembling Rasmalai

Take off the discs to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the chilled thickened milk or rabri. If you wish you can also simmer for 1 to 2 minutes in the rabri. Allow to rest for few hours if desired.
Garnish rasmalai with chopped nuts. Chill and serve it.
Calories: 213kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 234mg | Sugar: 33g | Vitamin A: 5.4% | Vitamin C: 0.4% | Calcium: 19% | Iron: 0.8%

1. Making rabri. Pour 3 cups milk to a heavy bottom pot. Bring it to a boil on a medium flame. Add saffron/ kesar and keep stirring every few minutes to prevent burning.
making rabri with milk for rasmalai recipe

Make chenna for rasmalai

4. While the rabri is getting done, bring 5 cups milk to a boil in another pot for making chenna/paneer. When the milk is boiling, then add curd or lemon juice or vinegar.
boiling milk for chenna in rasmalai recipe

How to make rasmalai

10. Divide it to 12 equal portions. Make balls and flatten them gently. You can also make rasgulla or chum chum. If you find the edges cracked up, gently smoothen them. Cover and set them aside.
making balls discs for rasmalai recipe

Using ready made rasgulla and milkmaid.
bengali rasmalai

Ingredients
12 rasgullas
1 tin milk maid condensed milk (392 grams)
2 cups milk
⅛ Tsp. Green cardamom powder / elaichi
Few saffron strands
Chopped Pistachios and almonds for garnish

Instructions to make quick rasmalai
1. You can use any ready made rasgulla. Squeeze the syrup out of the balls. Do not press them too hard, they will break. Make sure that the syrup is extracted from the balls else they will not absorb the milk. Set these aside.
easy rasmalai recipe using condensed milk

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