Kesaria rasmalai

Who doesn’t like Rasmalai, the soft pillowy dumplings of chena dunked into thickened saffron infused sweet milk? When you eat these melt-in-the-mouth sweet dumplings, it feels like you are in gastronomical heaven.

How to make Rasmalai.

You can make Rasmalai by using your home made Rasgulla or alternatively you can use store bought Rasgulla as well.

You need to thicken saffron infused milk for some time and then it needs to be chilled after adding sugar, dry fruits/nuts, and rasgulla balls.


Whole / Full fat milk-3 litres

Vinegar -2 table spoon.(mixed with 1/2 cup of water)

Sugar -2 cups

Saffron-8-10 strand .

Green Cardamom-2

Pistachio and Almonds .-1/2 cups.

All purpose flour-1 teaspoon.

Rose Water-1 tablespoon.

Water -5 -6 cups.

We will make Ras- Malai in three steps

First step-

Making of Chena.–

Boil 2 litres of milk .

When it starts boiling add vinegar water to it.

It will start curdling. Strain it through a mesh strainer..

Squeeze all of the excess water through a cheese cloth.

Take chena in a big bowl or plate.

With the force of your palm knead the chena until its creamy.

If you find this chena little runny add all purpose flour .

Knead it for 4-5 minutes.

Make smooth small balls out of it.

Take 1 cup of sugar with water in pressure cooker.

When water starts to boil add our rasgulla balls to it.

Do not over crowd the pressure cooker.

Boil it till two whistles.

After it comes to room temperature ,chill the rasgulla balls in the fridge.

Step two-

Making of saffron milk-

In a big thick bottomed vessel boil the milk on slow flame.

Do it until the milk gets thickened.

Add saffron and green cardamom to it.

Add 1 cup of sugar.Boil it for 3-5 minutes.

Step three-

Add chilled rasgulla in the thickend milk.

Keep refrigrated until its totally cold.

Sprinkle rose water on top of it.

Garnish with some almonds and pistachio and serve.



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