rasmalai recipe | easy rasmalai recipe

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rasmalai recipe | easy rasmalai recipe with detailed photo and video recipe. basically a indian dessert recipe prepared from paneer balls or chenna and sugar and rabri / rabdi. the sweet is originated from bengal but hugely popular all over india.
rasmalairasmalai recipe | easy rasmalai recipe with step by step photo and video recipe. in essence rasmalai literally means juicy milk cream. this is prepared very similar to rasgulla but served with thick creamed milk flavoured with kesar. also, it is topped with choice of dry fruits including pista, kaju and badam before serving.

while i am not a big fan of sweet dessert recipes. but my husband has always been a big admire of indian dessert recipes. perhaps he developed this taste for creamy based sweets during his stay in west bengal. as a matter of fact, he is so much addicted to sweets that he needs a dessert shot immediately after meal. rasmali is one such dessert which we prepare quite often. more importantly, the biggest advantage of this recipe is it lasts long for weeks if stored in fridge. also, the paneer balls can either be served as rasgulla if served with sugar syrup. and as rasmalai if served with milk cream.

rasmalai

furthermore, i would like to share few tips and tricks for a perfect rasmali recipe. firstly, always and always use fresh full cream cows milk for better result. buffalo milk differs from cows milk in richness and composition and also high in calories. secondly, while forming paneer balls, make sure you do not have any cracks in it. otherwise, the paneer balls would dissolve in sugar syrup while boiling. lastly, knead the paneer or chenna properly till it forms dough and no granules are seen. do not over knead as chenna will start releasing oil, resulting hard rasmalai.

finally, i would request you to check my other indian sweet recipec collection. particularly, gulab jamin, moong dal halwa, mysore pak, kaju pista roll and motichoor ladoo recipe. in addition, do visit my other indian recipes collection like,

rasmalai video recipe:

recipe card for rasmalai recipe:

4.7 from 6 reviews
rasmalai recipe | easy rasmalai recipe
 
Prep time
Cook time
Total time
 
easy rasmalai recipe | easy rasmalai recipe
Author:
Recipe type: sweet
Cuisine: Indian
Serves: 8 Servings
Ingredients
for chenna / paneer:
  • 1 litre milk, full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water
for sugar syrup:
  • 1½ cup sugar
  • 8 cups water
for rabri / rabdi:
  • 1 litre milk, full cream cows / buffalo milk
  • ¼ cup sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios, chopped
  • 5 almonds, chopped
  • 10 cashews, chopped
Instructions ( 1 cup =255 ml)
chenna / paneer recipe:
  1. firstly, boil milk.
  2. additionally, add lemon juice and stir till milk curdles completely.
  3. drain the curdled milk and squeeze off excess water.
  4. after 30 minutes, start to knead the paneer for 10 minutes.
  5. furthermore, make small balls and flatten. keep aside.
sugar syrup recipe:
  1. firstly, take sugar and water.
  2. boil the syrup for 10 minutes.
  3. after that, drop the prepared paneer balls.
  4. cover and boil for 15 minutes.
  5. furthermore, squeeze of sugar syrup.
rabri / rabdi recipe:
  1. firstly, heat milk and get to a boil.
  2. once a layer of cream is formed over the milk, stick it to sides of vessel.
  3. repeat the process for atleast 5 times or till milk reduces to one-third.
  4. further, add sugar, cardamom powder and saffron milk.
  5. give a good mix and get to boil.
  6. also scrape off the collected cream from sides. and give a good stir.
  7. further, refrigerate for 2-3 hours.
rasmalai recipe:
  1. firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
  2. finally garnish with few chopped nuts and allow to absorb for 2 hours.


how to make rasmalai recipe with step by step photo:

chenna / paneer recipe:

  1. firstly, in a thick bottomed pan add 1 litre cows milk. make sure to use cows milk, else rasmalai will not be soft and juicy.
    rasmalai
  2. furthermore, stir occasionally and get to a boil.
    rasmalai
  3. additionally, add lemon juice and stir well.
    rasmalai
  4. add more lemon juice and stir till milk curdles completely.
    rasmalai
  5. and immediately drain the curdled milk into the hand kerchief / cheese cloth.
    rasmalai
  6. pour a cup of water and clean the paneer as it has lemon juice in it.
    rasmalai
  7. furthermore, bring it together and squeeze off excess water.
    rasmalai
  8. hang for 30 minutes. or till all the water drains off completely.
    rasmalai
  9. after 30 minutes, start to knead the paneer for 10 minutes.
    rasmalai
  10. knead paneer till it turns out smooth without any grains of milk. else there will be cracks on rasmalai and will break while boiling in sugar syrup.
    rasmalai
  11. furthermore, make small balls and flatten. keep aside.
    rasmalai

sugar syrup recipe:

  1. firstly, in a deep vessel take 1½ cup of sugar.
    rasmalai
  2. furthermore, add 8 glasses of water and stir well.
    rasmalai
  3. boil the syrup for 10 minutes on medium flame.
    rasmalai
  4. after that, drop the prepared flattened paneer balls into boiling sugar syrup.
    rasmalai
  5. cover and boil for 15 minutes. the flattened paneer balls will have doubled in size.
    rasmalai
  6. furthermore, with a help of slotted spoon take each rasmalai and squeeze of sugar syrup.
    rasmalai
  7. allow all the squeezed paneer balls to cool completely. or till they come to room temperature.
    easy rasmalai

rabri / rabdi recipe:

  1. firstly, in a large nonstick pan heat milk.
    easy rasmalai
  2. furthermore, stir occasionally and get to a boil.
    easy rasmalai
  3. reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of vessel.
    easy rasmalai
  4. further, get the milk to boil again.
    easy rasmalai
  5. and repeat the gathering of cream to sides of kadai.
  6. repeat the process for atleast 5 times or till milk reduces to one-third.
    easy rasmalai
  7. further, add sugar.
    easy rasmalai
  8. also add cardamom powder and saffron milk.
    easy rasmalai
  9. give a good mix and get the milk again to boil.
    easy rasmalai
  10. also scrape off the collected cream from sides. and give a good stir.
    rasmalai
  11. transfer to a bowl and let it attain to room temperature.
    rasmalai
  12. further, refrigerate for 2-3 hours before adding to rasmalai.
    rasmalai

rasmalai recipe:

  1. firstly, generously pour the chilled rabri / rabdi over the squeezed paneer balls.
    rasmalai
  2. also garnish with few chopped nuts and allow to absorb for 2 hours.
    rasmalai
  3. finally, rasmalai is ready to be served.
    rasmalai


notes:

  • firstly, make sure to have enough room for paneer balls to swell while boiling.
  • furthermore, squeeze the sugar syrup from paneer balls well else it will no absorb rabdi milk.
  • additionally, add nuts of your choice.
  • also never use thin pan while preparing rabdi, as there are high chances for milk to burn.
  • finally, do not over stir the milk while preparing rabdi as the cream will not form.

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32 COMMENTS

  1. Wow ! i tried rasmalai at home.. it came so nice and tasty. Thanks for lot for your lovely recipe. hats off to Hebbars Kitchen.

  2. Hey,

    I tried this rasmalai recipe for the first time and my family has become a fan of this sweet. Now all the special occasions are incomplete with out this rasmalai. Tried for the firsttime on mother in laws birthday and she just loved it.

    thanx

  3. A perfect recipe of my fav sweet..tried it last week and it came out very well and tasted heavenly!!my 4y girl helped me too 🙂 just love your blog!

  4. Hi I tried this recipe
    But my paneer balls turned hard when kept in fridge . Is this expected ? I kneaded the paneer for 10 mins as suggested. But do I need to need them with a lot of pressure . Am not sure how much is enough of kneading.

  5. Hi dear, I am a regular visitor of ur blog and tried many of ur recipes. thanks for ur guidelines.. can u pls tell me the shelf life of rasmalai and sandhesh kept under refrigeration as i want to prepare in advance.

  6. i used Gokul buffalo full cream milk for the chenna as well as rabri and it really forms well…. which cows milk did you use the tetrapack one??

  7. Hi… I tried the Rasgullas as wellas rasmalai. and it turned out well rather tasted better the second time when i added a few drops of vinegar… the dough doesnt turn out as smooth as ur video / pics show …. my did not break ofcourse… but the dough does crumble a bit specially wen i tried to flatten the rosgullas after kneading … is there something more we need to add to make it as smooth as ur video shows? But the truth is the Rasmalai and Rasgullas taste better after 1 day and it does taste better than Hotels…. Thanks a lot for your recipe… My kids loved it….

  8. What is the measure of one cup. You said to use sugar 1 1/2 cup. I don’t have such equipment with me as I am a hostler.
    Can u please tell the quantity of that cup as per above recipe?

  9. I tried ur rabdi recipe for the first time. I followed the exact procedure told by u.
    Bt my rasmalai didn’t swell too much even though there was enough space for it to boil.
    Even after adding it in cooled rabdi it didn’t swell and was very hard.

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