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4.91 from 10 votes
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
  • 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
  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. Once the rasgulla and ras(milk) are ready then follow below steps..
  12. Gently press the sponges in between your palm and soak it in prepared thickened milk(ras).
  13. Don't apply too much pressure otherwise rasgulla will break.
  14. Decorate it with pistachio and silver leaf.
  15. Serve it chilled.
  16. You can see how puffy and netty rasmalai has come out.
  17. I have tried this recipe for several time and each time it comes out perfect.
  18. Do try it and hope it will turn out good.