Rasmalai Recipe


Rasmalai is my favourite sweet and I just can’t resist when I see it in the sweet shops. Rasmalai looks amazing and appealing, and the taste is just irresistible. But here’s the best part: rather than having to walk over to the sweet shop to buy Rasmalai, you can easily prepare it at home using this step-by-step recipe and win many hearts with your culinary skills. Everyone is sure to love this heavenly dessert, made with so much love and dedication, and lick their fingers to the last drop. Rasmalai goes well after a hearty Indian meal or just as an evening party snack; however, irrespective of the time you plan to have it, you just can’t stop the appreciation. So follow this simple Rasmalai Recipe for a great dessert. Enjoy!

Ingredients needed for Rasmalai Recipe

All you need is (makes 12-14 pieces)

  • Full cream milk – 3 lt (preferably cow’s milk)
  • Lemon juice – 3 tsp
  • Arrowroot powder – 4 tsp
  • Baking soda – a pinch
  • Sugar – 1 and 1/2 cups and 1/4 cup
  • Water – 4 cups
  • Cardamom – 2-3 (crushed)
  • Cardamom powder – 1 tsp
  • Yellow food color – a small pinch
  • Dry fruits slivers for garnishing

How to make Rasmalai

  • Heat 2 lt milk in a pan.
  • Switch off the flame when it comes to a boil.
  • Add lemon juice.
  • Let it rest for 5 minutes.
  • Drain the curdled milk in a cheese cloth.
  • Hang the cheese cloth for an hour to drain all the whey from the cheese.
  • Meanwhile, heat the remaining 1 lt milk in a heavy bottom pan.
  • Add yellow food coloring.
  • Cook on low flame, till milk is reduced to half.
  • Add sugar and cardamom powder.
  • Remove the chenna from the cheese cloth.
  • Add arrowroot powder and baking soda.
  • Knead the chenna with your palms for 6-8 minutes.
  • Make 12-14 equal-sized balls from the chenna.
  • Flatten the balls a little bit.
  • Heat 1 and 1/2 cup sugar and water in a pressure cooker.
  • When the water comes to a rolling boil, add the chenna balls.
  • Put the lid with the whistle and cook on high flame for 2 whistles.
  • Open the cooker and take out the Rasmalai gently and add in the reduced milk.
  • Chill for 5-6 hours before serving.