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Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
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5 from 6 votes

Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips

easy Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips
Course sweet
Cuisine bengali
Keyword Rasmalai Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 18 Servings
Calories 93kcal


for chenna:

  • 2 litre milk
  • 2 tbsp vinegar
  • cup sugar
  • 3 pod cardamom
  • 7 cup water

for rabdi:

  • 1 litre milk
  • few saffron
  • pinch saffron food colour
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp nuts chopped


how to prepare chenna for rasmalai:

  • firstly, get 2 litre to a boil stirring in between to prevent it from burning.
  • add 2 tbsp vinegar and give stir. you will notice the milk starts to curdle.
  • add 1 more tbsp of vinegar and stir until the milk curdles fully separating water.
  • drain off the water over the cheesecloth. you can use any clean cloth here.
  • rinse with cold water to remove sourness and stop cooking.
  • squeeze the paneer gently and hang for 30 minutes.
  • now take the moist paneer and crumble gently.
  • using the palm, start to knead gently.
  • knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
  • pinch a small ball sized chenna and prepare smooth crack free balls, flatten slightly.
  • keep the flattened paneer ball aside and cover with a moist cloth.

how to boil rasmalai in sugar syrup:

  • firstly, in a large vessel, take 1½ cup sugar, 3 pods cardamom and 7 cup water.
  • stir and dissolve sugar.
  • now boil the water for 5 minutes or until the syrup turns slightly sticky.
  • drop in a prepared flattened paneer ball keeping the flame on high.
  • cover and boil for 7 minutes or until the size of the ball doubles.
  • chenna has been cooked well. keep aside.

how to make rabdi:

  • firstly, in a large kadai heat 1-litre milk, few saffron and pinch of saffron food colour.
  • stir and get the milk to a boil.
  • continue to cook until the milk thickens slightly.
  • now add ½ cup sugar and continue to boil.
  • do not make very thick milk as it will be difficult for chenna to absorb milk.
  • also, add ¼ tsp cardamom powder and 2 tbsp nuts. mix well.

how to soak rasmalai in rabdi:

  • squeeze off the sugar syrup from the cooked paneer balls.
  • place them in a tray and pour in prepared rabdi.
  • rest for at least 4 hours or until the rasmali is soaked well.
  • finally, enjoy rasmalai slightly warmed or chilled.


Calories: 93kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 10mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg