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Rasmalai Recipe-How to make Rasmalai-Diwali
Rasmalai is a very popular Indian (Bengali) sweet prepared with paneer
(Indian cottage cheese). Ras means 'juice' and malai means 'cream'. Rasmalai
is actually rasgulla soaked in rich saffron flavored creamy milk. This rich
dessert is usually prepared on special occasions and is served after meals. As
Diwali in nearing, I wanted to post something special for all my readers, so
here I am with this very popular dessert. Today we will learn how to prepare
Rasmalai at home with step wise pictures following this easy recipe.
How to make Rasmalai at home
Cook time -under 40 mins
Yields - 6 rasmalais for 110 grams of chenna
I am going to make this recipe as easy as possible.There are 3 steps in making
1. Preparing Paneer
2.Preparing Rasgulla
3 Preparing the Creamy saffron flavored milk or ras for rasmalai
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6/23/14 Rasmalai Recipe-How to make Rasmalai-Diwali Sweets | Padhuskitchen 2/7
Step -1 Preparation of Paneer
I am going to start with paneer. I am not going to explain how to prepare
paneer as I have already done a detailed post on how to make paneer at
home. Kindly refer that. You need homemade paneer to make rasgulla and
rasmalai. Now you have paneer ready with you.
Step- 2- Preparation of rasgulla
Ingredients needed
For the Rasgulla discs
Homemade paneer (chenna) - 110 grams (make paneer from 1 liter of milk)
Semolina/rava (any rava) - 1 tsp
Cardamom - 1/4 tsp
Sugar - 2 tsp
All purpose flour or maida for dusting -1 tbsp
For the sugar syrup
Water - 2 1/2 cup
Sugar -1 cup
Knead paneer well into a pliable paste or until your hands become oily.Knead
using the heel of your hands. Then add a tsp of rava, cardamom powder,sugar
and knead lightly. (picture below shows paneer which is not kneaded)
Then divide the paneer into equal pieces and make smooth balls. Ensure that
there are no cracks. Then flatten it in the shape of a disc and place it on a
maida dusted plate.(if you are going to stop with preparing rasgulla, make
balls and not discs)
Heat sugar and water over low flame. Once the sugar dissolves, increase the
flame. When the sugar water comes to rolling boil, reduce the temperature to
medium and gently drop the prepared discs. See to it that the paneer discs do
not touch each other. Close it and let it cook for 15 minutes. Check in between.
After 15-20 minutes, the rasgullas would have doubled its original size (see
picture below). Switch off the flame and let it cool. This is rasgulla. Let the
rasgulla remain soaked in sugar syrup for 1-2 hours. We will prepare the
saffron flavored milk for rasmalai.
Step-3 Preparation of Rasmalai
For the saffron flavored milk
Milk - 2 1/2 cups or 1/2 liter
Sugar - 1/3 cup
Cardamom powder -1/4 tsp
Saffron -7-8 strands
Pistachio -chopped - 2-3 tbsp
Almonds (blanched and thinly sliced/slivered) -2-3 tbsp
For garnishing
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Blanched almond slivered
Pistachio chopped
Boil 2 1/2 cups of milk until it reduces to 1 1/4 cup. Keep the flame in medium
low and keep stirring from time to time to prevent the milk from getting
Add sugar, cardamom powder and mix until the sugar dissolves.Switch off the
flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.
Now take the rasgulla from the sugar syrup, squeeze out the excess sugar
syrup gently (Keep it between 2 flat ladles and press it gently as shown below
in the picture below).
Then drop it into the creamy milk and let it cool. Once it cools, refrigerated it
and serve chilled garnished with more almonds and pistachio.
The rasmalai was very soft and we all enjoyed it a lot. It was more delicious
than what we get in shops. Just with 110 grams of paneer, you get 6
rasmalais. This is a perfect dessert for parties and get togethers. You can
prepare it a day before and keep it in the refrigerator.
Note - You can prepare rasgulla in pressure cooker also but do not put the
Check out more than 50 Diwali Recipes (both Diwali snacks and sweets) or
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6/23/14 Rasmalai Recipe-How to make Rasmalai-Diwali Sweets | Padhuskitchen 4/7
Posted by Padhu Sankar at 12:51 AM
Labels: Dessert, Festival recipes, Indian sweets, Paneer
Diwali Snacks
Sweets Recipes
How to make
Burfi-Diwali sweet
Laddu Recipe
Li nkwi thi n
+16 Recommend this on Google
Ramakrishnan Ramanathan October 19, 2013 at 1:08 AM
Mmmmmm..... Rasamalai: One of my delicious lipsmacking favorites !
Hamaree Rasoi October 19, 2013 at 1:19 AM
Hi Padhu, Simply delicious and mouthwatering looking rasmalai. Must have
tasted awesome!
sabana October 19, 2013 at 1:50 AM
Hi.. l'm really waiting few days for this recipe from you today its done
yummy.... rasmalais looks delicious...
Shobana Vijay October 19, 2013 at 3:53 AM
Wow dear.Last month I tried it.Always rasmalai is yummy.Will try in your
method and let you know about it.
Deepa G Joshi October 19, 2013 at 10:56 AM
ohh myyyy this looks so yummy...I am visiting you for diwali for sure ;)..
Shabitha Karthikeyan October 20, 2013 at 12:27 PM
I made rasgullas yesterday and planning to make rasmalai today. Yours is
making me want to go to the kitchen right away !!!
Atthu October 26, 2013 at 11:21 AM
Hi, you have put them in such simple steps; shall try and update you with my
results :-)
Amrin Maria Khan November 16, 2013 at 7:15 AM
Hey! Great recipe! The creamy malai came out great but the rasgullas broke
after a while when I put them in the sugar syrup. What must have gone
Padhu Sankar November 18, 2013 at 1:13 AM
Amrin - Either the water has not been properly squeezed out of the paneer
or you might not have kneaded the paneer well. Kneading well with the heel
of your hands is a very important step.
kirantendle December 19, 2013 at 6:41 PM
Dear Padhu,
6/23/14 Rasmalai Recipe-How to make Rasmalai-Diwali Sweets | Padhuskitchen 5/7
Thanks for a simple yet beautiful recipe.Yesterday I made rasgulla disks
exactly as you directed. After putting in to boiling sugar syrup, they swelled
also as you said. But the sad part is that I found them hard after removing
from the syrup. What might have gone wrong? Can I add a pinch of soda/
baking powder at the time of kneading the dough? Pl guide as wish to make
on 25th Dec.
Padhu Sankar December 20, 2013 at 12:23 AM
Kirantendle - Kneading the paneer to a very smooth consistency with the
heel of your hands is a key step to get spongy rasmalai. It will take a long
time. It is advisable to avoid using food processor.
Paneer should not be too dry (over dry), then also the rasmalai will turn
hard.At the same time there should not be water also in the paneer.
Maintaining the correct moisture level in the paneer is also an important
Make rasmalai on the same day, you prepare paneer.
Store bough paneer done not work well for making rasmalai, you have to
prepare paneer at home with full fat milk.
kirantendle December 20, 2013 at 9:07 PM
Thanks padhu, I think my paneer was extra dry as I squeezed it very hard to
remove all the whey. I will try again & let you know the results. Love, Kiran
kirantendle December 30, 2013 at 9:24 AM
Hey Padhu, I followed your advice. Also, after removing the disks
from boiling syrup, I immersed them in really hot (boiling) water
for one hour ( I read this trick in somebody else's recipe). The
result was fantastic - as soft as sponge. Thanks once again. Love,
Kiran tendle, Mumbai.
fathima rizla January 14, 2014 at 1:39 PM
Hi, what is the reson for hard rasmalai? I have cookedit for twenty mins
Padhu Sankar January 18, 2014 at 2:04 AM
Once the paneer disks are cooked, you can remove it from the
boiling syrup and drop it in hot water for 15 minutes. Remove it
and then soak it in rabri (flavored milk). It might help. Also
kneading the paneer well is very important to get soft rasmalai.
CH.D.S.N PADMINI February 9, 2014 at 2:27 AM
very easy to prepare paneer
mimz March 27, 2014 at 9:07 PM
Hi Padhu,
Quick question- Can i double the quantity of ingredients listed if I was going
to make more ( say 12)..
In particular, the lemon juice, if I wanted to make paneer out of 2 litres of
Thanks :)
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Padhu Sankar March 28, 2014 at 10:55 PM
Yes, you can. But if you are trying for the first time, I recommend
that you try in less quantity.
Geetha Kannan May 2, 2014 at 6:18 AM
padhu my rasgullas have turned out to be hard and it has been 1 and a half
hours since i've cooked it, can i put it in hot water now and then put it in the
flavoured milk?
Padhu Sankar May 2, 2014 at 7:41 AM
Yes, you can do that .My rasgullas, in spite of not soaking them in
water turned out soft and spongy. Kneading the paneer with the
heels of your hands is very important to get soft rasgullas.
Geetha Kannan May 2, 2014 at 10:41 PM
Sri Vidya May 4, 2014 at 7:06 PM
Thank you for sharing your recipe. I made a small change to your recipe and
it still came very tasty. I made everything with 2% milk instead of whole
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