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    Home » Dessert and Sweets recipes

    Rasmalai | How To Make Soft Rasmalai At Home

    Published: Oct 22, 2016 · Modified: May 13, 2021 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Rasmalai is a super delicious, flavorful, and melt-in-mouth dessert where soft and spongy cheese balls are soaked in saffron-flavored sweetened milk (rabri).

    This is one of the popular Indian sweet recipes from Bengal, along with GULAB JAMUN, BARFI, LADOO, and KHEER.

    Rasmalai - Popular Bengali sweets from India, Rasgulla, Paneer sweets recipe, ricotta cheese, sweets, mithai, desserts for Diwali, Holi, Eid, Christmas, thanksgiving, Milk Based sweets #indiansweets #rasmalai #rasgulla #homemade #softrasgulla #rabri #rabdi

    Ras means 'juice', and malai means 'cream' - i.e., creamy cheese balls in flavored milk. This dessert tastes the best when served chilled.

    Rasgulla vs Rasmalai

    The only difference between RASGULLA (rasogolla) and rasmalai is that rasgullas are soaked in sugar syrup (served warm or chilled) and rasmalais are soaked in flavored sweetened milk (rabri). My family loves both, but I prefer rasmalai over rasgulla. Especially because I go crazy with the aroma of the saffron-flavored milk. It's like ambrosia!

    Once you prepare RASGULLA, rasmalai is super easy. Many people bring store-bought tinned or canned RASGULLA and prepare rasmalai. And because it is a lengthy process, some people bring and enjoy this sweet right from halwai or sweet shops. Even easier 🙂

    I prefer doing it from scratch. That is, right from making PANEER. Nothing can beat homemade recipes. It not only tastes good, but it is also free from all preservatives and, most importantly, filled with love 🙂

    Rasmalai - Popular Bengali sweets from India, Rasgulla, Paneer sweets recipe, ricotta cheese, sweets, mithai, desserts for Diwali, Holi, Eid, Christmas, thanksgiving, Milk Based sweets #indiansweets #rasmalai #rasgulla #homemade #softrasgulla #rabri #rabdi

    Making Rabri

    Preparing sweetened milk, also called rabri, is also super easy. Just let whole milk with sugar and other flavorings to reduce in a heavy-bottomed pan (I use a nonstick pan) on medium heat till it is about half its original volume. Just ensure that you keep stirring the milk as it reduces to prevent it from burning at the bottom. I have added cardamom powder and saffron strands as flavorings.

    However, you can get very creative - the mithai bhandar (sweet outlet) in my husband's hometown sells pistachio rasmalai, rasmalais soaked in chocolate milk, and rose milk, to name a few. You can also make Rasmalai Cheesecake Jars by substituting barfi with rasmalai in the following recipe - MANGO BARFI CHEESECAKE JARS.

    The reason why I am posting this today immediately after RASGULLA is that even you guys can have a double treat back-to-back along with me 🙂

    I hope you guys try this out. Have a happy and prosperous Diwali!

    Rasmalai - Popular Bengali sweets from India, Rasgulla, Paneer sweets recipe, ricotta cheese, sweets, mithai, desserts for Diwali, Holi, Eid, Christmas, thanksgiving, Milk Based sweets #indiansweets #rasmalai #rasgulla #homemade #softrasgulla #rabri #rabdi

    Preparation time: 30 minutes
    Serves: 18-20 Rasmalai

    Ingredients for Soft Rasmalai

    Rasgullas - 18 to 20 (You can use store-bought can or tin also)
    Whole milk - 4 cups
    Sugar - 4 tablespoon ( adjust as per your taste)
    Cardamom powder - ¼ tsp
    Saffron threads - 8 strands
    Almonds chopped - 1 ½ tbsp
    Pistachios chopped - 1 ½ tbsp

    How to make soft rasmalai at home from scratch

    Step I

    • Follow the same steps until rasgullas are cooked in a pressure cooker.
    • Once they are done, remove each rasgulla from the sugar syrup and lightly squeeze them between your palms to remove the sugar syrup and set it aside.

    Step II  (Prepare Rabri or Rabdi or sweetened flavored milk)

    • Add milk to a heavy-bottomed pan and bring it to boil on medium flame.
    • When you see the foam in the milk, add sugar, cardamom powder, and saffron threads and keep stirring it till the milk mixture is reduced by half (approximately 2 cups)
    • Make sure you keep stirring it continuously to avoid it from burning at the bottom.
    • Switch off the flame. Now, add squeezed rasgullas to this mixture and allow it to cool down.
    • I prefer to refrigerate it for a couple of hours or overnight because this dessert tastes best when served chilled.
    • Rasmalai is ready. Garnish it with chopped almonds, pistachios, and some more saffron strands if required.

    Tips:

    • Vary the amount of sugar and garnish as per your taste.
    • This dessert will remain fresh in the refrigerator for 2 to 3 days.

    Detailed recipe for Rasmalai | How to make soft Rasmalai at home (Also known as Rabdi or Rabri Rasmalai)

    Recipe card

    Rasmalai - Popular Bengali sweets from India, Rasgulla, Paneer sweets recipe, ricotta cheese, sweets, mithai, desserts for Diwali, Holi, Eid, Christmas, thanksgiving, Milk Based sweets #indiansweets #rasmalai #rasgulla #homemade #softrasgulla #rabri #rabdi

    Rasmalai | How To Make Soft Rasmalai At Home

    Kushi
    Rasmalai is a super delicious, flavorful, and melt-in-mouth dessert where soft and spongy cheese balls are soaked in saffron-flavored sweetened milk.
    This is one of the popular Indian sweet recipes from Bengal, along with GULAB JAMUN, BARFI, LADOO, KHEER, etc.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Desserts, sweets
    Cuisine bengal, Indian, north indian, South Indian
    Servings 20
    Calories 147 kcal

    Ingredients
      

    • 18 to 20 Rasgullas Homemade or store-bought can. Homemade Rasgulla link is given below
    • 4 cups Whole milk
    • 4 tablespoon Sugar (adjust to taste)
    • ¼ teaspoon Cardamom powder
    • 8 strands Saffron (Kesar)
    • 1 ½ tablespoon Almonds , chopped
    • 1 ½ tablespoon Pistachios , chopped

    Instructions
     

    STEP I

    • Follow the same steps until RASGULLA are cooked in the pressure cooker.
    • Once they are done, remove each  RASGULLA from sugar syrup and lightly squeeze them between your palms to remove sugar syrup and set it aside.
      18 to 20 Rasgullas

    STEP II  (Prepare Rabri Or Rabdi Or Sweetened Flavored Milk)

    • Add milk in a heavy bottomed pan and bring it to boil on medium flame.
      4 cups Whole milk
    • When you see the foam in the milk, add sugar, cardamom powder, and saffron threads and keep stirring it till the milk mixture is reduced to half (approximately 2 cups).
      4 tablespoon Sugar, ¼ teaspoon Cardamom powder, 8 strands Saffron
    • Make sure you keep stirring it continuously during the process to avoid it from burning at the bottom. Switch off the flame.
    • Now, add squeezed rasgullas to this mixture and allow it to cool down.
    • I prefer to refrigerate it for couple of hours or overnight because this dessert tastes the best when served chilled.
    • Rasmalai is ready. Garnish it with chopped almonds, pistachios and some more saffron strands if required.
      1 ½ tablespoon Almonds, 1 ½ tablespoon Pistachios

    Notes

    • Vary the amount of sugar and garnish as per your taste.
    • This dessert will remain fresh when kept in refrigerator for 2 to 3 days.

    Nutrition

    Calories: 147kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 19mgPotassium: 92mgFiber: 0.2gSugar: 5gVitamin A: 84IUVitamin C: 0.4mgCalcium: 63mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

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    Rasmalai is a super delicious, flavorful and melt in mouth dessert where soft and spongy cheese balls are soaked in saffron flavored sweetened milk (rabri). #rasmalai #indiandesserts #rasgulla #cheeseballs #rabri #rabdi #diwali #indianfestival #indiansweets #homemade #halwai

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    Reader Interactions

    Comments

    1. amrita

      October 23, 2016 at 8:42 am

      5 stars
      perfect for this festive season

      Reply
      • Kushi

        October 24, 2016 at 12:09 am

        Thank you Amrita 🙂

        Reply
    2. Sharmila -The Happiefriends Potpourri Corner

      October 23, 2016 at 1:54 pm

      5 stars
      Lovely.. Picture perfect!!

      Reply
      • Kushi

        October 24, 2016 at 12:12 am

        Thank you Sharmila 🙂

        Reply
    3. Anlet Prince - Annslittlecorner

      October 25, 2016 at 5:58 am

      5 stars
      These flavoured sweetend milk is simply a delight... Luv them

      Reply
      • Kushi

        October 27, 2016 at 10:11 pm

        Thank you ANlet 🙂

        Reply
    4. ALBONI

      December 05, 2016 at 1:53 am

      5 stars
      Yumm bowl full.... love the presentation too !!!

      Reply
    5 from 9 votes (2 ratings without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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