Rasmalai is an Indian dessert that originates from the Eastern parts of India. It is also referred to as ‘Rossomalai’, and is famous throughout the country. It is a milk based dessert that can be made with very few ingredients. Though the process is quite lengthy, it is very simple as such. It is wholesome and rich. It can be made for special occasions as well as for a simple day. Nevertheless, whatever the purpose, it is satisfying and delightful and can be enjoyed by people of all ages. Additionally, the prepared malai/thickened milk can also be consumed without the inclusion of the balls.

4.5 from 2 votes


Rasmalai is a milk dessert that consists mainly of pillow like balls made out of curdled milk that soak up the creamy milk and become a delight.
Prep Time10 mins
Active Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Indian
Keyword: bengali sweet, Milk sweet, sweet dish
Yield: 15 Pieces
Author: Srimathi and Smrithi


For the Rasmalai balls

  • 1 ltr Whole milk Full fat milk yields a richer result
  • 4 tbsp Lemon juice
  • 1 tsp Corn Flour
  • 3 cups Sugar
  • 8 cups Water

For the Malai

  • 1 ltr Whole Milk
  • Saffron A pinch
  • 5-6 pods Cardamom
  • 3-4 tbsp Sugar


For Rasmalai balls

  • Take milk in a pot, and heat it to a boil. As it starts boiling, lower the heat and add the lemon juice.
  • Keep adding lemon juice until the milk is curdled fully and starts separating into whey curds.
  • Run the milk-whey mixture through a sieve and collect the chena. Let the chena rest for 15-20 minutes.
  • Press the rested chena gently to drain it off water, but not too much that it loses all of the moisture. Add cornflour and start mixing it with your hand. Mash the chena using your hands for 10 minutes.
  • Make small flat balls out of the mashed chena and keep them for aside to be boiled in the sugar syrup.
  • In a heavy bottomed pan, take sugar and water and bring it to a boil. Once the mixture starts boiling, drop the chena balls in it. Let it boil in the syrup for 15 minutes. Heat should be kept high throughout the process.
  • Take the balls out and let them cool completely. We shall prepare the malai/thickened milk next to put these balls in.

For the malai/thickened milk

  • Soak 10-15 almonds in hot water and keep it aside.
  • In a thick bottomed pan, take the whole milk and let it come to a boil. Lower the heat and let the milk simmer.
  • Additionally, take 3-4 tablespoons of milk and soak a pinch of saffron strands in it.
  • In the meantime, the simmering milk will start forming malai on top. Separate these and stick them to the sides of the pan. Continue doing this until the volume of the milk is reduced by a half. Add the soaked saffron and sugar to the milk mixture.
  • Let the thickened milk cool for a while and then pour it over the prepared balls. Cut and add the soaked almonds. Let the rasmalai cool for 8 hours or overnight before consuming.


  1. For the preparation of the chena, instead of just filtering it out, you can also tie the drained chena in a muslin cloth and let it hang for 30 minutes. 
  2. To boil them in the sugar syrup, extreme care should be taken that the balls don’t overcrowd the pan because they expand in size as they keep soaking in the syrup. To avoid this, you can divide the ingredients and use two pans instead of one. 
  3. For the garnishes, pistachios can be added. They give a beautiful colour to the dish. 
  4. If you have rasgulla at home, you can use them instead of making the balls. 

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