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Rasmalai recipe

 Rasmalai is one of the popular Bengal dessert. Made with paneer, lemon juice, saffron, almond and milk. Another name Roshmolai and Rossomolai. 


Milk - 1 litter

Lemon juice or Vinegar - 1 Table spoon

Sugar - 2 cups

Water - 4 cups

Cardamon - 2 nos

Ingredients for Rabdi

Milk - 1/2 litter

Saffron - 1 pince

Sugar - 1/3 cup

Cardamon powder - 1/4 teaspoon


For Rabdi

In heavy bottomed pan add 1/2 litter of milk, keep stirring in between. in low to medium flame. Once it boils, Add saffron, cardamon powder and sugar. Mix it well let it cook on low flame up to 15 minutes. milk is gets thicker little bit, Cool down in room temperature.

For chenna or paneer

In a heavy bottomed pan, heat milk, bring it to boil. Low to medium flame.  Add Lemon juice  or vinegar in low flame.  Leave it until the milk gets cuddle. switch of the flame.  Add ice cubes. get a water and milk will separated.

Add Milk
Add Lemon juice

drain the curdled milk in muslin cloth, Drain the excess water, wash it with cold water thoroughly. Squeeze out the excess moisture .

Drain it

 Transfer into  plate add, 1/2 teaspoon of corn flour.

Add corn flour

 And knead the chenna( curled milk) with palm until it attains smooth consistency.

Knead well

For Syrup and rasmalai

Shape the freshly made panneer, Divide it in to equal balls. Shape those balls into the flat disk.

Make small disc

In  a pan add 2 cups of sugar cardamon and 4 cups of water stir it well. Bring it to boil.

Add the chena or panneer disk into the syrup.  Cook this for 15 minutes. chenna has to be doubled in size. switch of the flame leave it 5 minutes.

Boil in syrup

 In bowl add ice cubes or cold water tranfer the chenna into it. along with syrup its ok.

Soak it in ice cube with water

Then squeeze the excess water. 

Squeeze it

 Dip the chena or paneer into the rabdi.  Set the rasmalai into the fridge 3 to 4 hours.  chenna will absorb the rabdi. Finally garnish with almond, saffron, pistachio.

Dip into the flavored milk

Serve it cool







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