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Rasmalai Recipe, How to make best soft Rasmalai at home

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Best Rasmalai Recipe 

rasmalai recipe image

Rasmalai recipe – Learn how to make easy rasmalai with step by step pictures

Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as ‘Ras’. It is one of the best Indian sweet dessert. It is also a gluten free dessert,  So those who are can’t tolerate gluten can have it with joy! If you like this dessert recipe you check full proof jalebi recipe, Besan ladoo, fail proof Besan ladoo with video  and quick rava ladoo recipe.

Feast your eyes with some other Bengali sweet recipes listed below.

Spongy Rasgulla Recipe

Chum Chum Recipe

Bengali low calorie rasgulla recipe with Honey

Angoor rabdi recipe

This rasmalai recipe is very easy to make at home. In this rasmalai recipe, I have shared two methods to prepare it, one is the quick rasmalai recipe in 10 minutes and another is from scratch.

First Method – Let me share quick method first.

Ingredients
Store bought rasgulla – 1 tin
Condensed milk – 1/2 tin
Milk – 1 cup

Instruction
First squeeze out the syrup from rasgulla using a lemon squeezer . Press it gently. Place a pot over medium heat and add condensed milk and pour milk. Simmer it for 5 minutes. Dunk the squeezed rasgulla in diluted condensed milk. Let them rest for 30 minutes and serve chilled.

See how simple and easy it is.!

Second Method – For Easy rasmalai from scratch scroll down below.

Ingredients

For rasgulla sponges
5 cups full fat milk
2 to 3 tbsp lemon juice, add as required
1 cups sugar
5 cups water
2 teaspoon semolina or 1 teaspoon cornflour
1 tbsp kewra water
½ tsp cardamom powder (elaichi powder)

For Ras (Milk Syrup)
750 ml/3 cup Full fat milk
7- 8 Green Cardamom, peeled and pounded
½  Teaspoon Kewra essence /rose water
2 Generous pinches Saffron/Kesar
A few blanched almonds
Sugar to taste
A few Pistachios, finely chopped
Silver leaf to garnish

Let’s prepare Rasmalai step by step

First prepare the thickened milk (ras) for rasmalai
Place a heavy bottom deep pot on medium flame. Add 2 teaspoon water. Now add 3 cups milk to pot and boil. Adding water to pan ensures that milk will not stick to the bottom. Bring the milk to a boil. Add saffron, pounded green cardamom and blanched almonds. Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling. Add sugar to taste and simmer until the milk reduces to half the quantity. Add kewra essence and switch off the flame. Set this aside to cool.

To make rasgulla you can read this detailed recipe of ragulla with step by step pictures

Once the rasgulla and ras(milk) are ready then follow below steps..

Rasmalai Ingredients and process 1Gently press the sponges in between your palm and soak it in prepared thickened milk(ras). Don’t apply too much pressure otherwise rasgulla will break.

rasmalai ingredients and process 2

Decorate it with pistachio and silver leaf. Serve it chilled. You can see how puffy and netty rasmalai has come out. I have tried this recipe for several time and each time it comes out perfect. Do try it and hope it will turn out good.

rasmalai texture image

 

rasmalai recipe

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4.91 from 10 votes
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Rasmalai Recipe, How to make best soft Rasmalai at home
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Best Rasmalai Recipe Rasmalai recipe – Learn how to make easy rasmalai with step by step pictures Rasmalai is a Bengali delicacy made with spongy cottage cheese balls dunked into aromatic milk syrup known as 'Ras'. It is one of the best Indian sweet dessert . It is also a gluten free dessert, So those who are can't tolerate gluten can have it with joy! This rasmalai recipe is very easy to make at home. In this rasmalai recipe, I have shared two methods to prepare it, one is the quick rasmalai recipe in 10 minutes and another is from scratch.
Course: Dessert
Cuisine: Bengali, Indian
Servings: 12
Author: Rachna's Kitchen
Ingredients
  • For rasgulla sponges
  • 5 cups full fat milk
  • 2 to 3 tbsp lemon juice add as required
  • 1 cups sugar
  • 5 cups water
  • 2 teaspoon semolina or 1 teaspoon cornflour
  • 1 tbsp kewra water
  • ½ tsp cardamom powder elaichi powder
  • For Ras Milk Syrup
  • 750 ml/3 cup Full fat milk
  • 7- 8 Green Cardamom peeled and pounded
  • ½ Teaspoon Kewra essence /rose water
  • 2 Generous pinches Saffron/Kesar
  • A few blanched almonds
  • Sugar to taste
  • A few Pistachios finely chopped
  • Silver leaf to garnish
Instructions
  1. First prepare the thickened milk (ras) for rasmalai
  2. Place a heavy bottom deep pot on medium flame.
  3. Add 2 teaspoon water. Now add 3 cups milk to pot and boil.
  4. Adding water to pan ensures that milk will not stick to the bottom.
  5. Bring the milk to a boil.
  6. Add saffron, pounded green cardamom and blanched almonds.
  7. Simmer the milk on low heat. Stir every 2 to 3 minutes to prevent boiling.
  8. Add sugar to taste and simmer until the milk reduces to half the quantity.
  9. Add kewra essence and switch off the flame.
  10. Set this aside to cool.
  11. To make rasgulla you can read this detailed recipe of ragulla with step by step pictures
  12. Once the rasgulla and ras(milk) are ready then follow below steps..
  13. Gently press the sponges in between your palm and soak it in prepared thickened milk(ras).
  14. Don't apply too much pressure otherwise rasgulla will break.
  15. Decorate it with pistachio and silver leaf.
  16. Serve it chilled.
  17. You can see how puffy and netty rasmalai has come out.
  18. I have tried this recipe for several time and each time it comes out perfect.
  19. Do try it and hope it will turn out good.

Reader Interactions

Comments

  4. Jeena says

    WOW, this is just spectacular….Preparing traditional Indian Sweets is your forte I have noted….Classically U come out with all great sweets….This rasmalai looks divine, delicious and just so perfect and Of Course the presentation is awesome.

    Reply

  6. Subi says

    Hi Ranchana,
    I tried rasamalai in my home,it came out very well.
    everyone likes it.
    It is so easy easy and simple to prepare.

    Reply

  7. Mary Mendonca says

    I love all the receipes you have posted. I will try to make some of them, atleast the rasmalai.
    Thank you for sharing all these mouth watering receipes.

    Reply

  12. John says

    Hi Ranchna,

    I am so found of cooking difficult recipes, i read your entire making for Ras Malai this is one of my fav dessert.

    This weekend i will follow your steps and get the same texture of your hand made Ras Malai.

    Regards
    John.

    Reply

  13. Halidha says

    Hi Rachna!

    I tried making ras malai and they came out so well. But what i would like to know is how the ras thy give in hotels etc are more liquid-y than what is prepared at home? Should the sugar syrup be added to the ras? I found the ras too little for all the rasgullas.

    Thank you!

    Reply

    • rachnaskitchen says

      Hi Halidha,
      Thanks for trying my recipe.I have not added any thickening agent in the ras so it should be liquid – y. But if it is not you should try to increase the quantity of milk and other ingredients for the rasgulla.

      Reply

  14. Bagya says

    Hi Rachna,
    Great recipe. Thanks for sharing it. I tried it today exactly like what you have mentioned and it came out very well. To get spongy rasgulla, I added little maida water while boiling (saw this tip in a TV show so thought of sharing it with you)

    Reply

  15. Ashwini says

    Hi rachna,
    Thanks for the recipe of my favourite sweet. I tried it yesterday and it turned out good. The sweet was juicy and soft but it was not spongy. Where did I go wrong? How do I get it spongy ? Please help

    Reply

    • rachnaskitchen says

      Hi Ashwini,
      Thanks for trying the recipe. Sponginess comes from sooji(rawa) also called semolina. Try to use correct measurement of sooji in the recipe. Another tip is shared by my a talented reader – add little maida water while boiling rasmalai. Try these I hope you get spongy rasmalai next time.

      Reply

  16. Nitya says

    Thank you, this was very helpful! I was able to make around 6 medium/large rasgullas with above quantities. The addition of rose water really made a difference.

    Reply

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