Rasmalai recipe| How to make soft Rasmalai| Bengali Rasmalai

Rasmalai or rossomalai or Rasamalei is one of the most famous , delicious and loved Bengali dessert. In Bengali, Rosho means juice and Malai means cream, these two words altogether stands for rasmalai. It is eaten and relished with great passion throughout the country. Bengal specializes in making sweets from Chhena, thus making it very famous in Bengal.

Sweets made from Chenna are very light and tasty. Rasmalai is made by curdling of milk into Chenna, making them Round-shaped rasgullas, which is then added in rabri. Saffron, cardamom and dry fruits are added to it for good aroma and good taste.

Benefits of Chhena sweets

Rasamalai is made from chena. And chena contains sufficient amount of protein, carbohydrate, lactic acid, which is very beneficial for health. Rasgulla’s are delicious as well as health enhancing dessert. It is great for mental and physical development for children & elderly persons.

Ingredients of Rasmalai

  • 2 – kg milk
  • 2 – bowl sugar
  • 15 to 20 saffron leaves
  • 8 to 10 – Almond pieces
  • 10 to 12 – pistachio pieces
  • 5 to 6 – Cardamom Powder
  • 2 – Lemon Juice

How to make rabdi

1.Firstly take 1 kg of milk, put it on the gas for boiling.

2. When the milk comes to a boil, turn the gas to medium flame. And let the milk thicken to make Rabdi.

3. Take a small bowl separately, add 15 to 20 leaves of saffron in two teaspoons of hot milk.

4. The milk has to be boiled until the milk is halved. You can take any type of milk to make Rabdi.

5. Stir the milk occasionally so that it does not stick to the surface.

6. Now when milk starts to thicken, add cardamom powder, almonds, pistachios and saffron milk to it.

7. If you want, you can add a pinch of saffron color and kevda essence too.

8. Turn off the gas if your milk is thick. Let it cool for sometime.

9. After cooling for a while, add half a bowl of sugar and stir it thoroughly to mix it properly.

How to make Rasmalai

1.Now we will take 1 kg of milk in another bhagoni or pan to heat it on gas.

2. Cow milk is preferable than any other milk because Chenna extracted from this will be more softer.

3. If cow’s milk is not there, you can take buffalo milk also.

4. But first heat the milk and remove its cream then make it chenna in such case.

5. Turn off the gas when the milk comes to a boil. After turning off the gas, you add two teaspoons of lemon juice and stir it slowly, the milk will start curdling.

6. If the milk does not curdle at once, add a little more lemon juice and leave it for 5 minutes.

7. In a while the chenna will settle down and the water will come up.

8. You can also use vinegar to curdle the milk.

9. Now place a sieve over a bowl, put a cotton cloth or muslin in the sieve and pour all the curdled milk into it.

10. The water will go down in the bowl and the chenna will remain in the cloth.

11. Now put normal water on that strainer and wash it thoroughly so that the sourness of lemon is removed.

12. Now take all 4 sides of cotton cloth or muslin and gently squeeze the chena and drain all the water. And hang it somewhere for half an hour.

13. Doing so removes all the water from the chenna.

14. Now take a plate, take out all the chena in it, and slowly mash it for about 7-8 minutes so that the chena becomes soft.

15. If you want, you can also add 1/2 teaspoon corn flour powder or maida to the chenna. To make the texture of rasmalai a little better.

16. But even if you do not add corn floor powder, the rasmalai will be good.

17. Once the chenna is soft, make small balls of it, then press it slightly and flatten it.

18. They should not crack while casting them into the chenna balls. If there are any cracks, again mash it to soften it a bit.

How to make sugar syrup for Rasmalai

1.To make the Chashani (sugar syrup), take a pan, add one and a half bowl of sugar, and 4 cups of water in it. Now heat it on the gas.

2. When the water boils and the sugar dissolves well, add the chenna balls one by one in it. The gas flame has to be kept high.

3. Cover the pan with a plate. After 3-4 minutes remove the plate and gently flip the sides of chenna balls.

4. Allow them to cook in the Chashani (sugar syrup) for 20 minutes. Flip them once or twice in between.

5. If your sugar syrup becomes thick, then you can add a little (1/2 to 1 cup) water in it.

6. After about 20 minutes, turn off the gas.

7. Your chenna balls are ready, now let them cool for a while.

8. Once the chenna balls become cool, add them in your Rabdi by pressing them gently.

9. Keep in mind that your Rabdi should not be cold. Your Rabdi should be hot while adding Chenna balls.

10. Now to garnish this rasmalai, pour pistachio pieces on top.

11. And leave it like this for 2 to 3 hours.

12. Then keep it in the fridge to cool for about 3 hours.

13. Your cold delicious kesar Rasmalai is ready.


  • If you take cow’s milk to make rasmalai, chenna becomes much softer.
  • If we mash the chenna well and make it soft, then its rasmalai becomes more softer and spongy.
  • You can knead the dough with the remaining water of chenna, or add it to the vegetable gravy.
  • You can use the remaining sugar syrup to make pua, rasgulla or malpua.
  • About 10 rasmalai are prepared with 1 kg of milk.

Other names: Rossomalai, Roshmolai, Rasamalei

Similar dishes: Rasgulla

Serving temperature: Cold

Main ingredients: Semolina, Cream, Sugar, Paneer,Chenna

2 thoughts on “Rasmalai recipe| How to make soft Rasmalai| Bengali Rasmalai”

  1. I was just chatting with my coworker about this today at lunch . Don’t remember how we got on the subject in truth, they brought it up. I do recall eating a wonderful steak salad with cranberries on it. I digress

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