Get set ready to prepare your all-tome favorite sweet: Rasmalai in your kitchen!

The trick here is to curdling the milk and making soft and succulent paneer/cottage cheese. Know the trick and make the perfect Rasmalai!


Milk- 5 cups for Rasgullas and 5 cups for Rabri

Sugar-1 cup for Rasgullas and 1/4 cup for Rabri

Water- 5 cups


Cardamom Powder

Lemon Juice/Curd


For Rasgullas

  1. Boil milk in a vessel. Add curd/lemon to curdle the milk.
  2. Once the milk gets curdled, strain it in a clean muslin cloth.
  3. Wrap the paneer/cottage cheese in the cloth tightly and squeeze the excess water. Or you can keep some heavy stuff over the cloth so that that all the excess water drains out.
  4. Once the water gets drained out, knead the paneer until you get grain-free, soft, and smooth chena. But do not knead to the extent that it releases grease.
  5. Divide it into equal parts and make balls of this chena.
  6. Bring water to boil and add sugar. As it boils, you can add rose water or cardamom powder.
  7. When the syrup begins to boil rapidly, add the chena balls. Cover it immediately and let it boil on a moderate flame for 10-15 minutes. The balls would double in size.
  8. Let it cool down. Keep it covered for another 10-15 minutes.
  9. Take these balls out of the syrup and drain the excessive syrup. And to check if rasgullas or discs are perfect, these rasgullas would sponge back as you press them.

For Rabri

  1. Boil milk in a vessel. Once it gets boiled, keep it on a medium flame and keep stirring. Boil the milk till it gets reduced to half.
  2. Add sugar, cardamom powder, and saffron
  3. Rabri is ready.

For Rasmalai

1. Pour rabri over the rasgullas and garnish with almonds and pistachios.

2. Refrigerate it.

3. Enjoy chilled Rasmalai!

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