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Rasmalai is an Indian dessert prepared from milk, lemon juice, sugar and saffron. The word “Ras” means juice and “Malai” means flattened cheese balls dunked in milk. Full cream milk is usually the best for making rasmalai. It is mostly prepared during festive seasons.

In this article, we bring you the rasmalai recipe.



1 liter of full cream milk

Sugar (to taste)

½ teaspoon of cardamom powder

Lemon juice

8 saffron strands

Ice cubes/chilled water

10 almonds



What Rasmalai Can Be Served With

Rasmalai is usually eaten alone but garnished with almonds, pistachios or cashew.


Special Utensils

  1. Heavy pan
  2. Cheese cloth
  3. Spatula



  1. Boil ½ cup of water and put 10 almonds into it. Cover and set aside for 30 minutes. After 30 minutes, peel the almonds and slice them, then set aside. Chop the pistachios.
  2. In making rubri, first pour a little of the milk into a heavy pan and boil on medium heat. Add saffron and stir frequently to avoid burning it.
  3. Add some sugar to it and continue stirring with the spatula every 3 minutes and separate the cream that forms on the top. When the quantity of the milk reduces to half, turn it off.
  4. Keep it in the fridge.
  5. Pour the rest of the milk into another sauce pan and boil. Now add the lemon juice when the milk starts boiling.
  6. Continue stirring till the milk curdles fully and turn off the fire.
  7. Add ice cubes or chilled water and strain it through a cheese cloth.
  8. Wrap the paneer in the cloth, bring the edges of the cloth together and put the cloth under running water to take away the smell of the lemon.
  9. Tie the cheese cloth with the paneer inside around a hook for about 30 minutes to drain all the whey from it.
  10. When it is ready, knead it till it becomes smooth, with no grains. Do not knead paneer too much such that it starts to release fat.
  11. Divide the paneer into 12 equal sizes, form them into balls and flatten them with little effort exerted.
  12. Cover and set aside.
  13. Boil three and a half cups of water and add a cup of white sugar. When the syrup starts boiling, add cardamom powder.
  14. When the syrup starts boiling fast, add the flattened paneer and cover with the lid. Let it cook on average heat for 9 minutes.
  15. By now, the paneer discs would have increased to twice their original sizes. Still maintain the cover on the pan and remove it from the fire. Leave it to cool for about 20 minutes.
  16. Pick them out one by one and allow them to cool down. Slowly squeeze them between your palms to remove the absorbed sugar syrup.
  17. Add them to the rubri and add the chopped pistachios and almonds.
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