Delicious Rasmalai Recipe

Delicious Rasmalai Recipe

Delicious Rasmalai Recipe

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine Pakistani
Servings 6
Calories 213 kcal


  • litre Milk
  • Lemon Juice Or Vinegar (Mix With 2 to 3 tbsp Water)
  • 1 litre Ice Water 

For Sugar Syrup:

  • 1 cup White Sugar
  • cup Water
  • ¼ tsp Cardamom Powder

To Make Rabri:

  • ¾ litre Milk
  • ½ cup Sugar
  • A pinch Saffron Strands
  • 2 tbsp Almonds & Pistachios


  • 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 fromscorching at the bottom
  • When a layer of cream forms, just move it aside.
  • Boil until the milk thickens and reduces to half the quantity. Set this aside to cool.
  • Cool half of this and chill in the fridge. Keep the other half warm

Make Chenna:

  • Bring 5 cups milk to a boil in a pot. Turn off the stove.
  • Pour lemon juice and keep stirring until the milk has curdled completely.
  • If it doesn't curdle then add some more and stir.
  • Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir untilit curdles.
  • Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2mins
  • Drain to a muslin cloth lined over a colander.
  • Pour fresh water over the cheena and rinse well. You can also do it under running water for the sour taste to vanish.
  • Wrap the chena in the cloth. 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
  • Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry.

Kneading Cheena:

  • Transfer the chenna to a plate. At this stage chenna should not have any excesswhey in it.
  • Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture – smooth, non grainy and non-sticky texture is required.
  • Make 12 equal balls and flatten them to make discs.
  • If the discs are slightly cracked on the sides, roll the sides gently. Set theseaside.

Sugar Syrup:

  • Bring 3½ cups of water to a boil with 1 cup sugar.
  • Stir until the sugar dissolves completely. Then add cardamom powder
  • When the sugar syrup begins to boil rapidly, then add the discs gently.
  • Cook covered for about 9 to 10 minutes on a moderately high flame
  • Turn off the stove. Remove the pot from the stove to avoid cooking further.
  • Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.
  • When done they will sink in the syrup.

Make 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 half of the warm thickened milk or rabri.
  • Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving
  • Garnish rasmalai with chopped nuts.

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