• Prep Time
    15 minute
  • Cook Time
    20-25 minute
  • Serving
    4 People
  • View

Rasmalai is a favorite sweet not only among the Bengali, but also across the nation. It is usually prepared on special occasions or during the festive season. Fluffy paneer balls immersed in creamy saffron-flavored milk tastes absolutely divine.



  • Daily Value*
  • Fat
    22 g
  • Carbohydrates
    13 g
  • sodium
    113 mg
  • Potassium
    504 mg
  • Protein
    24 g
  • Calories
    342 Kcal
  • Cholesterol
    53 mg


1 Step

Bring milk to boil in a pan. Reduce the flame and add lemon juice to it. Keep stirring continuously. The milk will start curdling. At this point also you have to keep stirring it. Once the curdling is complete, strain it through a muslin cloth. Wait for it to cool.

2 Step

Squeeze the muslin cloth to remove all the water. Tie a knot to the cloth and allow it hang for 15 – 20 minutes. Now, press this by keeping a heavy object on it for 40 – 45 minutes. Paneer is ready. You can use it immediately or refrigerate it for later use.

3 Step

Transfer paneer to a plate. Add a tsp of maida, cornflour, cardamom powder and sugar to it. Knead to form a smooth dough by pressing with the heel of your hand.

4 Step

Divide the dough into equal parts. Sightly flatten the balls and take care that no cracks are formed. Heat sugar and water on low flame to prepare sugar syrup. As the sugar dissolves, increase the flame and let it boil for about 3 – 4 minutes.

5 Step

Reduce the flame and add the Rasgullas to it one by one. Cover the pan with a lid and let it cook for about 15 minutes. Keep stirring lightly at intervals.

6 Step

Now, the rasgullas should spring back when pressed and should be double the size as compared to before. This indicates that it has cooked completely.

7 Step

Add pistachios, almonds and saffron strands in 3 tbsp of warm milk and keep aside. Boil milk in a thick bottom pan. Let it reduce to half. Keep stirring the milk while doing so.

8 Step

Add sugar and cardamom powder. Let the sugar dissolve completely. Add the milk with almonds, pistachios and saffron into the pan. Mix well and switch off the flame.

9 Step

Take the rasgullas and squeeze them to remove excess sugar syrup. Add these rasgullas into the rabdi.


Let it cool and then keep it in the refrigerator. Serve it chilled while garnishing with more slivered almonds and pistachios.

I'm a Home cook and love to read about Food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

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