Rasmalai Recipe | Breakfast Care

Rasmalai, also known as Rossomalai is a popular Bengali dessert. This mouthwatering dessert is loved by every Indian. It is a royal sweet often served in weddings and eaten on special occasions. 


For Paneer/ Chenna:
• 1 litre milk
• 2 tablespoons lemon juice
• 1 cup water

For Sugar Syrup:
• 1.5 cups sugar
• 10 cups water

For Rabdi:
• 1 litre milk
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands
• Chopped nuts, to garnish


For Making Paneer:
  • Boil the milk in a pot.
  • Add lemon juice. Stir till milk curdles.
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  • Drain the curdled milk and squeeze off excess water.
  • Start kneading the paneer for 10 minutes after 30 minutes.
  • Make small balls and flatten.
For Making Sugar Syrup:
  • Take sugar and water in a pot and boil for 10 minutes.
  • Drop the prepared paneer balls in syrup.
  • Cover the lid and boil for 15 minutes. Squeeze off sugar syrup.
For Making Rabdi:
  • Boil the milk until thickened and reduces to one-third.
  • Add sugar, cardamom powder and saffron strands. Mix well and boil.
  • Scrape off the collected cream from side and stir.
  • Refrigerate for 2-3 hours.
For Assembling Rasmalai:
  • Pour the chilled rabdi over the squeezed paneer balls.
  • Garnish with chopped nuts.
  • Let paneer balls absorb the rabdi and serve.
  • Enjoy!

1. Always use full cream/whole milk to make Rasmalai.
2. Use nuts of your choice for garnishing.

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