Name: Bengali rasmalai recipe | Rasgulla rasmalai | Easy rasmalai recipe
Prep time: 30 min
Cook time: 2 h
Total time: 3 h
Yield: 3
Cuisine: North Indian
Ingredients: 1 liter full fat milk for chenna; 4 to 5 tbsp lemon juice; 1 tsp cornflour or all-purpose flour; 1 liter Ice water; 500 ml of full fat milk; 250 grams of sugar; 1 tsp green cardamom powder; 2 tbsp chopped dried fruitscashew,almond,pistachios; 1/8 tsp kesar food colour; 8 to 10 strands of saffron; 300 grams sugar; 1 liter water; 1 tsp cardamom powder; 1 tbsp rose water

Rasmalai recipe – flat soft chenna ball boiled in sugar syrup then soaked in cardamom and saffron flavoured chilled rabri. This bengali rasmalai recipe is one of the popular Indian sweet recipes made during most of the Indian festival seasons including Navaratri, Diwali, Holi, Eid, etc.If you want to make rasgulla rasmalai this festive season must try this easy rasmalai recipe by following step-by-step instructions. In this post, you will learn how to make rasmalai?

Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

Though making rasmalai at home is similar to making rasgulla as both of them are prepared from the same chenna but this rabri rasmalai is not only a very delicious and easy rasmalai recipe that anyone can make at home without any problems.

Table of Contents

What is rasmalai

Rasmalai is a popular bengali sweet dish, where a flat chenna balls is served with thick rabri and nuts together.

How to prepare rasmalai

To prepare rasmalai at home first make a flattened soft chenna ball after that boil it in sugar syrup then soaked in saffron flavour chilled rabri which ultimately makes juicy and tasty rabri rasmalai.

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Rasmalai is famous for which state

This delicious rasmalai sweet is famous in the eastern region of the Indian subcontinent especially in bengal thats why it is also famous as bengali rasmali recipe.

Why rasmalai balls hard

Our homemade rasmalai often becomes hard the main reason behind it is either you over knead the chena than required or boil them in sugar syrup at the required time.

Why do rasmalai balls break

If there is too much whey in rasmalai ball then it will easily break while boiling in sugar syrup.

What is the difference between the rasgulla and rasmalai recipe

Though both the recipe of rasgulla and rasmalai is made from the same ingredients, in rasmalai recipe flattened rasmalai disk is soaked in chilled rabri after boiling from sugar syrup.

Tips to make bengali rasmalai recipe

Soft Chenna : To make bengali rasmalai at home make sure the chenna must be soft and smooth so boil and curdle the milk as per the given instructions, and properly knead the chena with the help of the palm which ultimately gives the soft rasmalai.

Cooking Temperature : While boiling a flat ras malai ball in sugar syrup make sure the flame is uniformly medium to high and cover the lid for 10 to 12 min. After that don’t open the lid for a further 7 to 8 min.

Rabri’s Consistency : In the authentic bengali rasmalai recipe rabri must be a little bit thicker but free-flowing consistency, so do it as mentioned in the recipe also remember very thick rabri does not go inside rasmalai ball.

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How to make rasmalai

Here, the complete preparation of homemade rasmalai recipe classified into four simple categories first one is Make soft chenna for rasmalai,

the second one is preparing rabri for rasmalai recipe, third one making crack free rasgulla rasmalai and the last one is preparing sugar syrup for making rasmalai recipe.

so, let’s make it now.

Make soft chenna for rasmalai

1. At first preparing soft chenna for rasmalai, pour 1 liter full-fat milk into a non-stick kadhai or deep bottom pan.

2. Wait for some time until milk starts boiling in medium to high flame.

3. When the milk starts boiling make the flame low and add 4 to 5 tbsp lemon juice or vinegar whatever you have.

4. Now, gently stir the milk until it starts to curdle.

Note: At this stage, if your milk doesn’t start curdling add more vinegar or lemon juice and continuously stir until it gets curdled.

5. When you saw white protein or chenna separated from greenish water.

6. Turn off the gas and drain the chenna from water in a colander.

7. Now, wash the chenna properly in cold water to remove its acidic taste.

8. Next, gently squeeze the chenna to remove excess water from it.

Note: Don’t squeeze the chenna completely and make it completely dry which makes your rasmalai ball hard enough. The chenna should be soft and moist in it.

9. Finally, hang the chenna in a cloth for 25 to 30 min.

Preparing rabri for rasmalai

1. For making rabri for ras malai pour 500 ml full-fat milk in deep Kadai.

2. Continuously stir the milk in medium flame and make it boil for some time.

3. Next, sprinkle a few strands of saffrons or kesars in it.

4. Also, add 1 tsp of cardamom powder.

5. Also add 2 tbsp chopped dry fruits including cashew nuts, almonds, and pistachios.

6. If you want to make Kesar ras malai, add 1/8 tsp Kesar food colour, and mix everything.

7. Next, pour 250 grams of sugar into the milk and mix it.

8. Now let the rabri boil some time until it reduced half of its quantity.

Note: We don’t need thick rabri, because it will not goes inside every rasmalai ball.

9. After 30 to 35 min when rabdi is achieved its free-flowing consistency, turn off the gas and pour the rabri in a separate bowl and keep it in the refrigerator for the chill.

Making crack-free rasgulla rasmalai

1. At first place the chena in a place.

place-chenna-in-a-food-plater

2. Now, for making a crack-free flat rasgulla rasmalai shape add 1 tsp cornflour powder or All-purpose flour.

sprinkle-a-teaspoon-cornflour-powder

3. Then, knead the chena thoroughly with the help of the palm.

knead-the-chenna-with-the-help-of-palm

4. Until you get soft chena.It takes almost 7 to 8 min.

5. Furthermore, pick a small portion of chena and rotate it round wise direction in between the palm.

6. Gently press the ball, to make a flat rasgulla rasmalai shape.

7. Set aside this flat rasgulla rasmali for boiling in sugar syrup.

Flat-rasmalai-ball

Note : If there are cracks in flat rasgulla rasmalai ball then roll it’s side gently to cover the cracks.

Sugar syrup for rasmalai recipe

1. Now for making sugar syrup for rasmali recipe, pour 300 grams of sugar and 1 litre of water into the heavy bottom pan.

2. Next, stir gently and dissolve the sugar completely in medium to high flame and add 1 tsp cardamom powder

3. For, further fragrance also adds 1 tbsp rose water.

4. Boil the sugar syrup for 3 to 4 minutes.

Making bengali rasmalai

1. Now for making ras malai recipe after 4 to 5 min when sugar syrup is on a rolling boil gently add flat rasgulla rasmalai in this boiling sugar syrup.

2. Now cover the lid and boil the flat rasgulla rasmalai in medium to high flame for at least 10 to 12 min.

Note : Turn off the gas but don’t open the lid at this stage, wait for a further 8 to 10 min.

3. Cool this hot rasmalai ball in cold sugar syrup which helps to retain its shape.

4. Now, gently squeeze the rasmalai ball one by one and remove the excess syrup.

5. Now, add them to this chilled rabri, and keep it in the fridge.

Note : Don’t eat this delicious rabri rasmalai now, it takes almost 10 to 12 hours rabri completely goes inside these flat rasmalai balls.

Rasmalai Recipe Card

Here is a quick overview of all the bengali rasmalai ingredients including a quick step by step preparation of the rasgulla rasmalai recipe shown in the recipe card.

Take note of all ingredient lists.

Yield: 3

Bengali rasmalai recipe | Rasgulla rasmalai | Easy rasmalai recipe

This bengali rasmalai recipe is one of the popular bengali sweet recipes. It is also known as rasgulla rasmalai because it made from flat chenna ball which first simmered in sugar syrup then soaked in saffron flavor thicken milk or rabri.

Prep Time 30 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 3 hours

Ingredients

Rasmalai Ingredients

1 liter full fat milk for chenna
4 to 5 tbsp lemon juice
1 tsp cornflour or all-purpose flour
1 liter Ice water

Ingredients For Rabri Rasmalai

500 ml of full fat milk
250 grams of sugar
1 tsp green cardamom powder
2 tbsp chopped dried fruits[cashew,almond,pistachios]
1/8 tsp kesar food colour
8 to 10 strands of saffron

Ingredients For Sugar Syrup

300 grams sugar
1 liter water
1 tsp cardamom powder
1 tbsp rose water

Instructions

how to make rasmalai

At first, for making soft and smooth chena for rasmalai pour 1-liter full-fat milk in a deep bottom pan or kadhai.
Let the milk come to boil for some time.
Then make the flame low and add lemon juice or vinegar in it.
Now stir gently until the milk gets completely curdles.
Turn off the gas and drain the chana over a colander.
Then, wash chena thoroughly with icy cold water which helps to eliminate its acidic flavor.
Next, wrap the chena in a cloth and gently squeeze it to remove excess water and then hang it for at least 30 minutes.
Now for preparing rabri pour 500 ml full-fat milk in a kadhai and make it boil for some time.
To avoid burning of milk stir in every 1 min to 2 min in medium flame.
Next sprinkle a few strands of saffron, cardamom powder, chopped dry fruits, and a pinch of food color.
Also, pour 250 grams of sugar.
Now mix everything and boil the rabri until it becomes thick and reduced half of its quantity.
After that, turn off the gas and pour this rabri in a separate bowl and keep in the refrigerator for chill.
Now to make soft crack free rasmalai sprinkle a tsp of cornflour or all-purpose flour.
Knead the chena thoroughly until you get soft and non-grainy chena dough.
It takes almost 7 to 8 min.
Pick a small portion of chena and make disc shape flat chena ball.
Now for making sugar syrup for rasmalai pour sugar in the deep bottom pan.
Also, pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame.
When sugar syrup starts boiling add cardamom powder and a tablespoon of rose water
When sugar syrup becomes rolling boil gently add rasmalai ball.
Next, cover the lid and make them boil for 8min to 10min in high flame.
After that turn off the gas but don't open the lid for further 8 to 10 min.
To retain its shape you can cool this hot rasmalai ball with cold sugar syrup.
Furthermore, gently squeeze each rasmalai ball to remove excess syrup and add in chilled rabris.
Now, keep this rabri rasmalai in fridge for at least 10 to 12 hours until all rabris goes inside rasmalai.
Finally, our bengali rasmalai recipe is completed, you can garnish with chopped pistachios and serves this rasmalai as chilled.

Notes

Rasmalai Recipe Note

In rasmalai recipe chenna should be non-sticky, smooth and no dripping water from it.

Nutrition Information

Yield

Serving Size

3
Amount Per Serving Calories 1009Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 41mgSodium 329mgCarbohydrates 218gFiber 1gSugar 185gProtein 19g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.