Foolproof Rasmalai

This foolproof rasmalai recipe has been tried and tested so that you get it right every time. Just follow the instructions carefully and you will be able to match what you get from your halwai. #HappyCookingToYou #Recipe #Cooking

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  • Doodh (Full cream fresh milk) 1 litre
  • Zafran (Saffron strands) 1 pinch
  • Hari elaichi (Green cardamom) 5-6
  • Sugar 6 tbs ot to taste
  • Pista (Pistachios) 1 & ½ tbs
  • Badam (Almonds) 1 & ½ tbs
  • Doodh (Full cream fresh milk) 1 & ½ litre
  • Water ¼ Cup
  • Lemon juice 3-4 tbs
  • Cornflour 2 tsp
  • Sugar 1 Cup
  • Water 1 litre


Prepare Saffron Milk:

In a pot,add milk and bring it to boil,add saffron strands,green cardamom,sugar,pistachios,almonds and mix well,bring it to boil and cook on low flame until milk is reduced to half (approx. 12-15 minutes) and keep mixing in between.

Prepare Rasmalai Balls:

In a pot,add milk and bring it to boil then remove from flame and rest for 5-10 minutes to bring down the temperature.

In water,add lemon juice and mix well.

In milk,add lemon juice & water and mix well and rest until milk curdles completely.

In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse with tap water to remove lemon juice completely and squeeze well and hang  for 10 minutes.

In a bowl,add strained cheese and mash well for 10 minutes until its smooth.

Add cornflour,mix well and knead the mixture until smooth (approx. 5 minutes).

Take a mixture (1 tbs) and make smooth rasmalai balls with no cracks then flatten the balls on your palm (makes 13-14).

Prepare Sugar Syrup:

In a wok,add water,sugar,mix well and cook until sugar is dissolved.

In sugar syrup,add rasmalai balls & cook for 3 minutes in sugar syrup,cover & cook for 12-15 minutes or until double in size.

Turn off the flame,add ice cubes and let it rest for 8-10 minutes or until all the ice cubes melt.

In a serving dish,add prepared saffron milk and rasmalai balls.

Garnish with pistachios,almonds and saffron.

Refrigerate for 3-4 hours & serve chilled!


Do not add lemon juice in boiling milk.Wait for few minutes to reduce the milk temperature.

Knead the cheese curdle for at least 10 minutes to make rasmalai soft.

Note that after a proper kneading,curdle mixture should not stick to your hands or with spoon.

After adding lemon juice when curdles begin to form,do not stir the syrup.

Always prepare sugar syrup in wide wok/pot.

Recipe By: Seema Hanif

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