Rasmalai Recipe

Here’s a simple 5-step Rasmalai recipe:

1. Prepare the Ras (Flavored Milk)
• Boil 1 liter milk in a pan.
• Simmer until slightly thickened.
• Add ¼ cup sugar, a few strands of saffron, and crushed cardamom.
• Stir and let it thicken a bit more.


2. Make the Chena (Paneer)
• Boil 1 liter milk separately.
• Add 2–3 tbsp lemon juice or vinegar to curdle it.
• Strain using a cloth and wash under cold water.
• Squeeze out excess water and hang for 20–30 minutes.


3. Knead & Shape the Rasmalai Discs
• Knead the chena until smooth and soft (3–5 minutes).
• Shape into small flat discs.


4. Cook the Discs in Sugar Syrup
• Boil 1.5 cups sugar + 4 cups water to make syrup.
• Add the chena discs and boil for 10–12 minutes until they expand.
• Remove and gently squeeze out extra syrup.


5. Combine & Chill
• Place the cooked discs into the warm saffron milk.
• Simmer for 2–3 minutes, then cool completely.
• Refrigerate for a few hours.