How to make Rasmalai at home
Cook time -under 40 mins
Yields – 6 rasmalais for 110 grams of chenna
I am going to make this recipe as easy as possible.There are 3 steps in making Rasmalai
1. Preparing Paneer
3 Preparing the Creamy saffron flavored milk or ras for rasmalai
Step -1 Preparation of Paneer
Step- 2- Preparation of rasgulla
For the Rasgulla discs
Homemade paneer (chenna) – 110 grams (make paneer from 1 liter of milk)
Semolina/rava (any rava) – 1 tsp
Cardamom – 1/4 tsp
Sugar – 2 tsp
All purpose flour or maida for dusting -1 tbsp
For the sugar syrup
Water – 2 1/2 cup
Sugar -1 cup
Step-3 Preparation of Rasmalai
For the saffron flavored milk
Milk – 2 1/2 cups or 1/2 liter
Sugar – 1/3 cup
Cardamom powder -1/4 tsp
Saffron -7-8 strands
Pistachio -chopped – 2-3 tbsp
Almonds (blanched and thinly sliced/slivered) -2-3 tbsp
Blanched almond slivered
Note – You can prepare rasgulla in pressure cooker also but do not put the weight.
Check out more than 50 Diwali Recipes (both Diwali snacks and sweets) or click the 7 Cup Burfi picture below to take you to that page. Enjoy this Diwali with homemade sweets and snacks.
Mmmmmm….. Rasamalai: One of my delicious lipsmacking favorites !
Hi Padhu, Simply delicious and mouthwatering looking rasmalai. Must have tasted awesome!
Hi.. l'm really waiting few days for this recipe from you today its done yummy…. rasmalais looks delicious…
Wow dear.Last month I tried it.Always rasmalai is yummy.Will try in your method and let you know about it.
Deepa G Joshi
ohh myyyy this looks so yummy…I am visiting you for diwali for sure ;)..
I made rasgullas yesterday and planning to make rasmalai today. Yours is making me want to go to the kitchen right away !!!
Hi, you have put them in such simple steps; shall try and update you with my results 🙂
Amrin Maria Khan
Hey! Great recipe! The creamy malai came out great but the rasgullas broke after a while when I put them in the sugar syrup. What must have gone wrong?
Amrin – Either the water has not been properly squeezed out of the paneer or you might not have kneaded the paneer well. Kneading well with the heel of your hands is a very important step.
Thanks for a simple yet beautiful recipe.Yesterday I made rasgulla disks exactly as you directed. After putting in to boiling sugar syrup, they swelled also as you said. But the sad part is that I found them hard after removing from the syrup. What might have gone wrong? Can I add a pinch of soda/ baking powder at the time of kneading the dough? Pl guide as wish to make on 25th Dec.
Kirantendle – Kneading the paneer to a very smooth consistency with the heel of your hands is a key step to get spongy rasmalai. It will take a long time. It is advisable to avoid using food processor.
Paneer should not be too dry (over dry), then also the rasmalai will turn hard.At the same time there should not be water also in the paneer. Maintaining the correct moisture level in the paneer is also an important step.
Make rasmalai on the same day, you prepare paneer.
Store bough paneer done not work well for making rasmalai, you have to prepare paneer at home with full fat milk.
Thanks padhu, I think my paneer was extra dry as I squeezed it very hard to remove all the whey. I will try again & let you know the results. Love, Kiran Tendle.
Hey Padhu, I followed your advice. Also, after removing the disks from boiling syrup, I immersed them in really hot (boiling) water for one hour ( I read this trick in somebody else's recipe). The result was fantastic – as soft as sponge. Thanks once again. Love, Kiran tendle, Mumbai.
Hi, what is the reson for hard rasmalai? I have cookedit for twenty mins
Once the paneer disks are cooked, you can remove it from the boiling syrup and drop it in hot water for 15 minutes. Remove it and then soak it in rabri (flavored milk). It might help. Also kneading the paneer well is very important to get soft rasmalai.
very easy to prepare paneer
Quick question- Can i double the quantity of ingredients listed if I was going to make more ( say 12)..
In particular, the lemon juice, if I wanted to make paneer out of 2 litres of milk?
Yes, you can. But if you are trying for the first time, I recommend that you try in less quantity.
padhu my rasgullas have turned out to be hard and it has been 1 and a half hours since i've cooked it, can i put it in hot water now and then put it in the flavoured milk?
Yes, you can do that .My rasgullas, in spite of not soaking them in water turned out soft and spongy. Kneading the paneer with the heels of your hands is very important to get soft rasgullas.
Thank you for sharing your recipe. I made a small change to your recipe and it still came very tasty. I made everything with 2% milk instead of whole milk.
Nice …I am going to try this ..But tell me why we should not use panner bought from shops..i think it will save time..
Paneer bought form shops are usually hard. You can try from store bought paneer in less quantity. Another suggestion for instant rasmalai – buy ready made rasgulla from the shop, prepare the flavored milk at home and drop the rasgulla in it.
Thank u so much padhu for rasmalai recipe it came out very well. .I made 3times in this week…
Hi can i know how long this rasamalai can be used once prepared – 3 or 4 days???
For 3-4 days in the refrigerator. We have used milk, so it will not stay good at room temperature.
I have tried at my home, really came very well exactly like what we buy from shops, these days getting addicted to ur blog, thanks a lot Padhu:)
Tried the Rasamalais… It was just Awesome!!!. Thank you :).
I put the rasgullas in ras liquid when it's cool and it tasted great but once it went into the fridge it became little hard? And how to get spongy rasgullas after even keeping it in fridge
How long should you kneed the dough. I kneed it for 20min and yet it breaks apart when put in the sugar syrup.
May be there was too much water in the dough.
Hi… I'm actually in the middle of the process… now I've put the rasgullas in the sugar syrup… actually when I tried to prepare the paneer, it took so much time for the milk to get curdled… moreover I cnt say whether twas exactly like how u had got…I didn't get the transparent water like liquid… twas more looking like guava…
I tried this recipe today as per ur easy instructions and turns yummy and all this credit goes to you only Padhu…Thanks dear 🙂
I have a quick question.. What is the need of adding rava in this kneed? What if I don't add it? Should I add roasted or plain rava?
Adding rava is to make them a little firm (not too soft). Plain rava only.
Thank u padhu.. prepared both rasgula nad rasmalai.. soft spongy and yummilicious!ur blog s my cooking guide always to me.
What is the purpose of maida dust in plate. Pls clarify
It will help in binding and prevent cracking or breaking.
Hi, can I use corn or rice flour instead of maida?
Hi Padhu, I tried rasmali, it was really yummy. But my rasmalai inside is not sweet.
Made paneer out of 3liter milk thn I Boiled disc in sugar syrup like two batches. After 15mins removed 1st batch from sugar syrup thn I put second batch in the same syrup. Could u plz help me to find out what I did wrong? Is it bcz of boiling disc in same sugar syrup, inside rasmalai not sweet.