Rasmalai, Bengali Rasmalai Recipe


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Get set to prepare the all-time favourite Bengali delight right in your own kitchen!

We show you the whole process, right from curdling the milk to make fresh and succulent paneer, to making super-soft rasgullas from it, and soaking them in aromatic and spicy saffron milk to make authentic Rasmalai.

Refrigerate this delightful mithai and enjoy it cold. During auspicious and festive occasion make this Rasmalai at home and enjoy with freinds and relatives.

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Rasmalai, Bengali Rasmalai Recipe recipe - How to make Rasmalai, Bengali Rasmalai Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings (10 piece )
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For The Saffron Flavoured Milk
5 cups full-fat milk
1/2 tsp saffron (kesar) strands
1 tbsp warm milk
1/4 cup sugar
1/2 tbsp cardamom (elaichi) powder

For The Rasgulla
5 cups cow’s milk
1 1/2 tbsp lemon juice
1 cup sugar

For The Garnish
1 tbsp pistachio slivers
1 tbsp almond (badam) slivers
For the saffron flavoured milk

    For the saffron flavoured milk
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Meanwhile, combine the saffron and warm milk in a small bowl or mortar-pestle (khalbhatta), mix well and keep aside.
  4. Add the sugar to the boiling milk, mix well and cook on a medium flame for 1 minute.
  5. Switch off the flame, add the saffron-milk mixture and cardamom powder and mix well.
  6. Keep aside to cool for 30 minutes and refrigerate for at least 1 hour.

For the rasgulla

    For the rasgulla
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Switch of the flame, add the lemon juice gradually and keep stirring gently till it curdles. It is completely curdled, when the paneer and the whey (greenish water) separate out.
  3. Strain using a muslin cloth. Discard or store the whey.
  4. Place the muslin cloth with the paneer in a bowl of fresh water and mash it gently for 1 to 2 minutes.
  5. Repeat step 4 two more times by changing the water in the bowl each time.
  6. Tie and hang it for 30 minutes for the extra water to drain out.
  7. Squeeze the muslin cloth to drain any more water remaining. Place the muslin cloth on a flat plate, open it and knead the paneer very well using your palms for 3 to 4 minutes or till the paneer is smooth and free of lumps.
  8. Divide the paneer into 10 equal portions and roll each portion into a small ball between your palms and flatten it lightly and gently. Keep aside.
  9. Put 5 cups of water in a steamer, add the sugar and bring to boil, while stirring occasionally so that the sugar dissolves completely.
  10. Put the paneer balls into the sugar water and steam for 7 to 8 minutes.
  11. Switch off the flame and allow it to stand in the steamer for 30 minutes.

How to proceed

    How to proceed
  1. Remove the rasgulla one by one from the sugar syrup, squeeze them gently in between your palms and add them to the saffron flavoured milk and stir gently.
  2. Refrigerate them for at least 30 minutes.
  3. Serve chilled garnished with pistachios and almonds.

Rasmalai Video by Tarla Dalal

Nutrient values (Abbrv) per piece
Energy331 cal
Protein8.7 g
Carbohydrates33.6 g
Fiber0.1 g
Fat13.1 g
Cholesterol32.2 mg
Sodium38.4 mg

RECIPE SOURCE : MithaiBuy this cookbook

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Rasmalai, Bengali Rasmalai Recipe
 on 16 Aug 19 10:54 AM

Hi Ur recipes r really good .i want to aak can we use buffalo milk instead of cows milk . TIA
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Tarla Dalal    Hi ayesha,Yes you can use buffalo mil instead of cows milk.
16 Aug 19 04:02 PM
Rasmalai, Bengali Rasmalai Recipe
 on 05 Nov 18 12:42 PM

how much is one cup?
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Tarla Dalal    One cup is 250 grams.
06 Nov 18 02:24 PM
Rasmalai, Bengali Rasmalai Recipe
 on 04 Nov 18 11:34 AM

How much sugar to add at step 4 and step 9? 1/4 cup each?
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Tarla Dalal    For the saffron flavoured milk, in step 4, you have to add 1/4 cup. In step 9, for rasgulla, you have to add 1 cup sugar.
06 Nov 18 02:23 PM
Rasmalai, Bengali Rasmalai Recipe
 on 22 Jul 17 12:06 AM

U r best mam I love ur recipes......it helps me alot and gives amazing results Thnks
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Tarla Dalal    Hi, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
22 Jul 17 08:37 AM
Rasmalai, Bengali Rasmalai Recipe
 on 02 Mar 17 06:02 PM

I have followed every step as mentioned in video of this receipe but failed to make it spongy as paneer balls scattered while I put them in sugar syrup.Please suggest.
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   Hi Neel, We have tried this recipe here, this recipe does require practice, just make sure you have also followed step no 11 to allow it to rest for 30 minutes. Do try again and let us know how it was.
03 Mar 17 08:38 AM
Rasmalai, Bengali Rasmalai Recipe
 on 07 Nov 16 06:04 PM

Wow its am amazing recipe... Loved alot...
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Tarla Dalal    Hi Dhruti, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
08 Nov 16 08:32 AM
Rasmalai, Bengali Rasmalai Recipe
 on 12 Oct 16 12:22 AM

Hello Sir/Madam, I followed the exact recipe but the rasmalai didn''t swell like it has been depicted in the picture. Everything is perfect except the size. It''s equal to the 10 rupee coin. Also, for the first time, I used lemon for rasgulla & second time, I used vinegar. Kindly suggest what was missing. Thank you.
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Tarla Dalal    Hi, Making these sweets at home always requires practice. However we also have a video which you can watch and make... http://www.tarladalal.com/rasmalai-video-by-tarla-dalal-1030v
12 Oct 16 08:47 AM
 on 19 Nov 15 10:08 AM

One of the most mithais of India.. I will surely make them at home instead of having store bought all the time.. I made this for diwali party and it was a super duper Hit!!
Kesar Rasmalai
 on 21 Nov 12 11:47 AM

Mouth watering Bengali sweet.