Rasmalai Recipe, How to make best soft Rasmalai at home (2024)

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Best Rasmalai Recipe Ingredients Let’s prepare Rasmalai step by step Reader Interactions Comments Trackbacks Leave a Reply FAQs References

July 15, 2017 By rachnaskitchen 29 Comments

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Best Rasmalai Recipe

Rasmalai recipe – Learn how to make easy rasmalai with step by step pictures

Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as ‘Ras’. It is one of the best Indiansweet dessert. It is also a gluten free dessert,So those who are can’t tolerate gluten can have it with joy! If you like this dessert recipe you check full proof jalebi recipe, Besan ladoo, fail proof Besan ladoo with video and quick rava ladoo recipe.

Feast your eyes with some other Bengali sweet recipes listed below.

Spongy Rasgulla Recipe

Chum Chum Recipe

Bengali low calorie rasgulla recipe with Honey

Angoor rabdi recipe

This rasmalai recipe is very easy to make at home. In this rasmalai recipe, I have shared two methods to prepare it,one is the quick rasmalai recipe in 10 minutes and another is from scratch.

First Method – Let me share quick method first.

Ingredients
Store bought rasgulla – 1 tin
Condensed milk –1/2tin
Milk – 1 cup

Instruction
First squeeze out the syrup from rasgulla using a lemon squeezer . Press it gently. Place a pot over medium heat and add condensed milkand pour milk. Simmer it for 5 minutes. Dunk the squeezed rasgulla in diluted condensed milk. Let them rest for 30 minutes and serve chilled.

See how simple and easy it is.!

Second Method – For Easy rasmalai from scratch scroll down below.

Ingredients

For rasgulla sponges
5 cups full fat milk
2 to 3 tbsp lemon juice, add as required
1 cups sugar
5 cups water
2 teaspoon semolina or 1 teaspooncornflour
1 tbsp kewra water
½ tsp cardamom powder (elaichi powder)

For Ras (Milk Syrup)
750ml/3 cup Full fat milk
7- 8 Green Cardamom, peeled and pounded
½ Teaspoon Kewra essence /rose water
2 Generous pinches Saffron/Kesar
A few blanched almonds
Sugar to taste
A few Pistachios, finely chopped
Silver leaf to garnish

Let’s prepare Rasmalai step by step

First prepare the thickened milk (ras) for rasmalai
Place a heavy bottom deep pot on medium flame. Add 2 teaspoon water. Now add 3 cups milk to pot and boil. Adding water to pan ensures that milk will not stick to the bottom.Bring the milk to a boil. Add saffron, pounded green cardamomand blanched almonds. Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling. Add sugar to taste and simmeruntil the milk reduces to half the quantity. Add kewra essence and switch off the flame. Set this aside to cool.

To make rasgulla you can read this detailed recipe of ragulla with step by step pictures

Once the rasgulla and ras(milk) are ready then follow below steps..

Gently press the sponges in between your palm and soak it in prepared thickened milk(ras). Don’t apply too much pressure otherwise rasgulla will break.

Decorate it with pistachio and silver leaf. Serve it chilled. You can see how puffy and netty rasmalai has come out. I have tried this recipe for several time and each time it comes out perfect. Do try it and hope it will turn out good.

Hope you enjoyed it ! So what now ?

Yes, now its time to share your joy with your loved ones. So share this recipe and make them happy too !

4.91 from 10 votes

Rasmalai Recipe, How to make best soft Rasmalai at home

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Best Rasmalai Recipe Rasmalai recipe – Learn how to make easy rasmalai with step by step pictures Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as 'Ras'. It is one of the best Indian sweet dessert . It is also a gluten free dessert, So those who are can't tolerate gluten can have it with joy! This rasmalai recipe is very easy to make at home. In this rasmalai recipe, I have shared two methods to prepare it, one is the quick rasmalai recipe in 10 minutes and another is from scratch.

Course:Dessert

Cuisine:Bengali, Indian

Servings: 12

Author: Rachna's Kitchen

Ingredients

For rasgulla sponges
5cupsfull fat milk
2 to 3tbsplemon juiceadd as required
1cupssugar
5cupswater
2teaspoonsemolina or 1 teaspoon cornflour
1tbspkewra water
½tspcardamom powderelaichi powder
For RasMilk Syrup
750ml/3 cup Full fat milk
7- 8Green Cardamompeeled and pounded
½TeaspoonKewra essence /rose water
2Generous pinches Saffron/Kesar
A few blanched almonds
Sugar to taste
A few Pistachiosfinely chopped
Silver leaf to garnish

Instructions

Reader Interactions

Comments

kushi says
February 5, 2016 at 3:42 am

Amazing clicks. Looks so delicious and tempting! Wish I could grab it right now 🙂
Reply
- rachnaskitchen says
  February 6, 2016 at 12:35 pm
  
  Thanks a lot kushi for liking it.
  Reply
Antonet Roajer says
February 5, 2016 at 2:50 pm

Looks tempting!!
Reply
- rachnaskitchen says
  February 6, 2016 at 12:34 pm
  
  Thankyou dear
  Reply
Rajesh Hakhu says
February 11, 2016 at 2:05 pm

So easy to prepare couldn’t believe that
Reply
- rachnaskitchen says
  February 13, 2016 at 1:07 am
  
  Thankyou for appreciating it.
  Reply
Jeena says
March 1, 2016 at 2:37 am

WOW, this is just spectacular….Preparing traditional Indian Sweets is your forte I have noted….Classically U come out with all great sweets….This rasmalai looks divine, delicious and just so perfect and Of Course the presentation is awesome.
Reply
- rachnaskitchen says
  March 3, 2016 at 7:27 pm
  See Also
  Pudina Chutney Recipe (Mint Chutney) - Swasthi's Recipes
  
  Thank you so much dear! You always been a great enthusiast. Thanks for appreciating.
  Reply
swathi says
May 24, 2016 at 1:07 am

Rasamalai looks delicious and perfect thanks for sharing with Hearth and soul blog hop, pinning.
Reply
Subi says
August 16, 2016 at 8:54 am

Hi Ranchana,
I tried rasamalai in my home,it came out very well.
everyone likes it.
It is so easy easy and simple to prepare.
Reply
- rachnaskitchen says
  August 16, 2016 at 9:58 am
  
  Thanks you so much Subi. Glad that you liked the recipe. Happy cooking 🙂
  Reply
Mary Mendonca says
November 3, 2016 at 5:41 am

I love all the receipes you have posted. I will try to make some of them, atleast the rasmalai.
Thank you for sharing all these mouth watering receipes.
Reply
Roopa rani says
November 23, 2016 at 1:41 pm

Wow its easy to prepare. This is my first time preparation. Truly it came superb.
Reply
- rachnaskitchen says
  November 23, 2016 at 4:31 pm
  
  Glad to hear that it came delicious for you. Will upload video soon. Keep trying recipes!
  Reply
Sundari says
November 28, 2016 at 1:04 pm

Whoa!! Gorgeous looking rasmalai! Drooling 🙂
Reply
Shalini.R says
December 1, 2016 at 10:55 pm

Superb sweet one my favourit sweet. Im great fan for rasmalai sweet
Reply
indu says
January 8, 2017 at 10:50 am

wowww, tat really came out very well, an awesome receipe
Reply
- rachnaskitchen says
  January 9, 2017 at 1:08 pm
  
  Thank you Indu for trying my recipe. Glad to know that it came good.
  Reply
John says
January 16, 2017 at 11:44 am

Hi Ranchna,
I am so found of cooking difficult recipes, i read your entire making for Ras Malai this is one of my fav dessert.
This weekend i will follow your steps and get the same texture of your hand made Ras Malai.
Regards
John.
Reply
- rachnaskitchen says
  January 16, 2017 at 1:59 pm
  
  Sure John. Go head and try it and I am sure you will get success.
  Thanks
  Reply
Halidha says
February 6, 2017 at 10:20 am

Hi Rachna!
I tried making ras malai and they came out so well. But what i would like to know is how the ras thy give in hotels etc are more liquid-y than what is prepared at home? Should the sugar syrup be added to the ras? I found the ras too little for all the rasgullas.
Thank you!
Reply
- rachnaskitchen says
  February 7, 2017 at 6:57 am
  
  Hi Halidha,
  Thanks for trying my recipe.I have not added any thickening agent in the ras so it should be liquid – y. But if it is not you should try to increase the quantity of milk and other ingredients for the rasgulla.
  Reply
Bagya says
February 8, 2017 at 4:57 pm

Hi Rachna,
Great recipe. Thanks for sharing it. I tried it today exactly like what you have mentioned and it came out very well. To get spongy rasgulla, I added little maida water while boiling (saw this tip in a TV show so thought of sharing it with you)
Reply
Ashwini says
February 18, 2017 at 7:22 am

Hi rachna,
Thanks for the recipe of my favourite sweet. I tried it yesterday and it turned out good. The sweet was juicy and soft but it was not spongy. Where did I go wrong? How do I get it spongy ? Please help
Reply
- rachnaskitchen says
  February 18, 2017 at 2:34 pm
  
  Hi Ashwini,
  Thanks for trying the recipe. Sponginess comes from sooji(rawa) also called semolina. Try to use correct measurement of sooji in the recipe. Another tip is shared by my a talented reader – add little maida water while boiling rasmalai. Try these I hope you get spongy rasmalai next time.
  Reply
  - Ashwini says
    February 18, 2017 at 3:05 pm
    
    Thanks so much rachna
    Reply
Nitya says
June 26, 2018 at 5:50 am

Thank you, this was very helpful! I was able to make around 6 medium/large rasgullas with above quantities. The addition of rose water really made a difference.
Reply
- rachnaskitchen says
  July 5, 2018 at 11:08 pm
  
  Thanks a lot! enjoy!
  Reply

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Rasmalai Recipe, How to make best soft Rasmalai at home (2024)

FAQs

Why is my rasmalai not soft? ›

Boiling & curdling milk correctly will give to the super soft chena. If the chena is not soft then rasmalai will not turn soft but instead will turn hard. The first step is to bring the milk to a boil & then curdle it to make soft chena.

Discover More ›

Why is my rasmalai hard inside? ›

One big mistake people tend to make is to drop them one at a time into the boiling milk. With this method, the rasmalai will not all cook for the same length of time, so you will end up with some that have hard centers. Cover the pot and let them simmer for about 5 minutes.

Keep Reading ›

Why is my rasmalai sticky? ›

Get the right consistency dough

You want a soft, slightly sticky dough, that can be formed into balls easily. If you feel like your dough is too sticky, just add some more milk powder. If you feel like it's too dry, add a little bit of melted butter or any flavourless oil.

Find Out More ›

How to soften hard rasgullas? ›

Because excess moisture can be one of the reasons for breaking. Take out the chenna from the cloth and rub it on a plate continuously for five minutes. This process softens the chenna. How do you make the West Bengal style Rasgulla?

Why did my Rasgulla become hard? ›

Chenna should be moist but not with dripping water or whey. Too much moisture will break the rasgullas and too little or dry chenna will make them hard with lot of cracks.

Explore More ›

What is the difference between Rasgulla and Rasmalai? ›

Rasgulla is typically pure white, whereas Rasmalai has a yellowish hue due to adding saffron to the rabdi. Rasgulla is relatively small, whereas Rasmalai is a more extensive and flatter dessert. If you're watching your calorie intake, you might prefer Rasgulla over Rasmalai.

Keep Reading ›

How long does Rasmalai last without a fridge? ›

Herbal Rasmalai had a shelf life of 1 days at room temperature and 7 days at refrigerated storage. Effect of storage on sensory quality of fiber incorporated reduced calorie herbal Rasmalai at ambient temperature (32 ± 1°C).

Why is my rasgulla not spongy? ›

If the rasgulla balls are overcooked, then they will end up becoming rubbery and dense. You may have also used dry chenna that was crumbly. Next time, try adding 1 to 2 teaspoons of water if the dough looks dry.

See Details ›

Why is rasmalai so good? ›

So, what makes Rasmalai so special? The key lies in its unique cheese — chhena. Unlike aged cheeses used in cheesecakes, chhena is a fresh cheese made from curdling milk with lemon juice or vinegar. The resulting curds are light and airy, forming the base of the soft, spongy balls that are the heart of Rasmalai.

Get More Info ›

How long does rasmalai last? ›

Allowing the rasmalai mixture to rest for 10 minutes after cooking further allows the rasgulla to absorb the sweet cream. Chill in the fridge or freeze for longer storage. The rasmalai will need at least 4 hours to chill in the fridge before serving and will keep for up to 1 week stored in the refrigerator.

Read On ›

Why my Rasgulla is not spongy? ›

Know More ›

What to do with broken Rasmalai? ›

Now strain the broken Rasgullas and keep it aside. Take 2 liter of Milk in heavy bottomed pan and boil it till iI reduces to half. Add cardamom powder, Saffron strands and 1/2 cup Sugar. Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold.

Read On ›

How do you increase the shelf life of Rasmalai? ›

View Details ›