Rasmalai or rossomalai is an Indian dessert of Bengali origin. The name ras malai comes from two words in Hindi: ras, meaning ‘juice’, and malai, meaning ’cream’. Rasmalai consists of soft paneer balls immersed in chilled rich creamy flavored milk with nuts.
  • Passive
    1 Hour
  • Prep
    20 minutes
  • Cook
    1 Hour
  • Servings
    12 Pc.


For the Rabri (Flavored Milk):-
  • 1 Liter Milk (Whole fat)
  • 1/4 cup Granulated white sugar
  • 5 Almonds (Chopped)
  • 5 Pistachios (Chopped)
  • 4 Kesar Strands
  • 4 Cardamom seeds (Crushed)
For the Chenna(Paneer):-
  • 1 Liter Milk (Whole fat )
  • 1/8 cup White Vinegar or Juice of 1 Lemon
For the Sugar Syrup:-
  • 1 cup sugar
  • 3 cup Water


Prepare the Rabri:-
  • 1 Bring milk to a boil and reduce it to half.(On low flame, will take about 30 minutes). Add sugar, kesar, pistachios, almonds and the crushed cardamom.
  • 2 Keep cooking on low flame till about 60% of the original milk has evaporated. Keep this rabri aside.
Prepare the Paneer:-
  • 3 Bring milk to a boil. Add the lemon juice or vinegar.
  • 4 The milk curdles and separates.
  • 5 Pour over a muslin cloth. Wash the paneer with water to remove any sourness present in the paneer.
  • 6 Squeeze all water from paneer. The paneer is ready.
  • 7 Knead paneer for about 5 minutes till nice and soft.
  • 8 Make 12 balls of the paneer.
  • 9 Flatten them slightly. Leave them aside.
Prepare the Sugar syrup:-
  • 10 Mix sugar in water. Bring it to a boil.
  • 11 On a medium to high flame, drop the flattened paneer balls gently in the sugar syrup. Cover and cook for 15 minutes. Let them cool completely at room temperature.
  • 12 Drain the paneer balls from the sugar syrup and soak them in the rabri. Refrigerate and serve chilled or at room temperature. (See Recipe notes below).

Recipe Notes

  1. Rasmalai stays fresh in refrigerate for up to 2 days, so consume within 2 days of refrigeration.
  2. In case you want to prepare rasmalai ahead in time and keep, then prepare the paneer balls and cook them in sugar syrup and keep them in sugar syrup in refrigerator for up to 2 weeks. Then, as and when required, you prepare the rabri and proceed with the remaining steps.

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