Mango Ras Malai

Mango Rasmalai is this season’s special delicacy made with the fusion of creamy goodness of Olper’s Dairy cream. It’s a must-try at home. #OlpersDairyCream #GoodnessBarhjaye #FoodFusion #HappyCookingToYou

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Prepare Mango Rasmalai Milk:

  • Olper’s milk 1 litre
  • Sugar ¾ Cup or to taste
  • Elaichi powder (Cardamom powder) 1 tsp
  • Olper’s cream 1 Cup (room temperature)
  • Badam (Almonds) sliced 1-2 tbs
  • Pista (Pistachios) sliced 1-2 tbs
  • Aam (Mango) pureed 1 & ½ Cup

Prepare Rasmalai Balls:

  • Doodh (Fresh milk) 1 & ½ litre
  • Water ¼ Cup
  • Sirka (Vinegar) ¼ Cup
  • Water as required
  • Cornflour 2 tsp

Prepare Sugar Syrup (Sheera):

  • Water 4-5 Cups
  • Sugar ¾ Cup or to taste
  • Maida (All-purpose flour) 1 tbs
  • Pista (Pistachios) sliced
  • Badam (Almonds) sliced
  • Aam (Mango) cubes


Prepare Mango Rasmalai Milk:

In a pot,add milk,sugar,mix well,bring it to boil & cook on medium flame for 6-8 minutes.

Add cardamom powder & mix well.

Turn off the flame,add cream & mix well.

Turn on the flame,add almonds,pistachios,mix well and cook for 4-5 minutes.

Remove from heat & let it cool completely.

Add mango puree,whisk well & set aside.

Prepare Rasmalai Balls:

In a pot,add fresh milk & bring it to boil.

In water,add vinegar & mix well.

Gradually add in milk & stir gently until milk is curdled.

In a bowl,place strainer,muslin cloth and strain the curdle mixture through the strainer to separate whey and rinse thoroughly with water and squeeze out excess water and enclose curdle with muslin cloth and place heavy weight to drain excess moisture.

Reserve 1 Cup of whey for later use.

Place prepared cheese on a clean working surface & knead it with back of your palm for 5-6 minutes.

Add cornflour,mix well & knead again for 3-4 minutes.

Take a mixture (22g each) 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 & cook until sugar is dissolved.

In reserved whey,add all-purpose flour & whisk well.

In sugar syrup,add 3-4 tbs of dissolved whey & bring it to boil.

Now add rasmalai balls & cook for 1-2 minutes,cover & cook on medium flame until double in size (6-8 minutes).

Turn off the flame,add ice cubes & let it rest for 8-10 minutes then squeeze well to remove excess moisture.

In a serving dish,add prepared rasmalai balls & pour prepared mango rasmalai milk.

Garnish with pistachios,almonds and mango cubes.

Refrigerate for 2-3 hours & serve chilled!


Cook rasmalai balls in sugar syrup in two batches to prevent breaking.

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

Always prepare sugar syrup in wide wok/pot.

Recipe By: Kanwal Mohsin

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