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July 15, 2017 By rachnaskitchen 29 Comments

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

Hope you enjoyed it ! So what now ?

Yes, now its time to share your joy with your loved ones. So share this recipe and make them happy too !

4.91 from 10 votes
Print
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.

Filed Under: Festival Recipes, Indian Desserts

Reader Interactions

Comments

  1. kushi says

    February 5, 2016 at 3:42 am

    Amazing clicks. Looks so delicious and tempting! Wish I could grab it right now 🙂

    Reply
    • rachnaskitchen says

      February 6, 2016 at 12:35 pm

      Thanks a lot kushi for liking it.

      Reply
  2. Antonet Roajer says

    February 5, 2016 at 2:50 pm

    Looks tempting!!

    Reply
    • rachnaskitchen says

      February 6, 2016 at 12:34 pm

      Thankyou dear

      Reply
  3. Rajesh Hakhu says

    February 11, 2016 at 2:05 pm

    So easy to prepare couldn’t believe that

    Reply
    • rachnaskitchen says

      February 13, 2016 at 1:07 am

      Thankyou for appreciating it.

      Reply
  4. Jeena says

    March 1, 2016 at 2:37 am

    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
    • rachnaskitchen says

      March 3, 2016 at 7:27 pm

      Thank you so much dear! You always been a great enthusiast. Thanks for appreciating.

      Reply
  5. swathi says

    May 24, 2016 at 1:07 am

    Rasamalai looks delicious and perfect thanks for sharing with Hearth and soul blog hop, pinning.

    Reply
  6. Subi says

    August 16, 2016 at 8:54 am

    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
    • rachnaskitchen says

      August 16, 2016 at 9:58 am

      Thanks you so much Subi. Glad that you liked the recipe. Happy cooking 🙂

      Reply
  7. Mary Mendonca says

    November 3, 2016 at 5:41 am

    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
  8. Roopa rani says

    November 23, 2016 at 1:41 pm

    Wow its easy to prepare. This is my first time preparation. Truly it came superb.

    Reply
    • rachnaskitchen says

      November 23, 2016 at 4:31 pm

      Glad to hear that it came delicious for you. Will upload video soon. Keep trying recipes!

      Reply
  9. Sundari says

    November 28, 2016 at 1:04 pm

    Whoa!! Gorgeous looking rasmalai! Drooling 🙂

    Reply
  10. Shalini.R says

    December 1, 2016 at 10:55 pm

    Superb sweet one my favourit sweet. Im great fan for rasmalai sweet

    Reply
  11. indu says

    January 8, 2017 at 10:50 am

    wowww, tat really came out very well, an awesome receipe

    Reply
    • rachnaskitchen says

      January 9, 2017 at 1:08 pm

      Thank you Indu for trying my recipe. Glad to know that it came good.

      Reply
  12. John says

    January 16, 2017 at 11:44 am

    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
    • rachnaskitchen says

      January 16, 2017 at 1:59 pm

      Sure John. Go head and try it and I am sure you will get success.
      Thanks

      Reply
  13. Halidha says

    February 6, 2017 at 10:20 am

    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

      February 7, 2017 at 6:57 am

      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

    February 8, 2017 at 4:57 pm

    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

    February 18, 2017 at 7:22 am

    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

      February 18, 2017 at 2:34 pm

      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
      • Ashwini says

        February 18, 2017 at 3:05 pm

        Thanks so much rachna

        Reply
  16. Nitya says

    June 26, 2018 at 5:50 am

    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
    • rachnaskitchen says

      July 5, 2018 at 11:08 pm

      Thanks a lot! enjoy!

      Reply

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