Rasmalai Recipe (Soft and Spongy)
Learn how to make soft and creamy Rasmalai at home, with spongy paneer balls soaked in flavored milk and garnished with nuts.
Rasmalai is a traditional Indian dessert made from soft and spongy chenna (paneer) balls soaked in thick saffron-flavored milk. This authentic Bengali sweet is a favorite at Indian festivals like Diwali, Holi, and Raksha Bandhan. The creamy rabri base infused with cardamom, saffron, almonds, and pistachios gives Rasmalai its signature richness and aroma. Whether you’re looking for an easy homemade Rasmalai recipe, a restaurant-style Rasmalai, or want to learn how to make Rasmalai from scratch, this step-by-step guide helps you create a perfect, melt-in-the-mouth dessert. Loved by dessert enthusiasts worldwide, Rasmalai is one of the best Indian sweets to make at home, especially for those craving an authentic Indian milk dessert experience.
Ingredients and Substitutes
- Paneer/Chhena: Use fresh homemade or store-bought paneer. If you don’t have paneer, soft ricotta cheese can be a good alternative.
- Full cream milk: Whole milk gives the best richness. If fresh milk is not available, you can mix evaporated milk with water.
- Sugar: Regular granulated sugar works perfectly. You can also use honey or jaggery but adjust the sweetness to taste.
- Cardamom pods: Crush them to release flavor. If you don’t have pods, half a teaspoon of cardamom powder works well.
- Saffron strands: They add color and aroma. If saffron is not available, a pinch of turmeric can give color but will not replicate the flavor.
- Almonds: Slivered almonds are ideal for garnish. You can replace them with cashews or pistachios.
- Pistachios: They add crunch and color. Almonds can be used if pistachios are not available.
- Rose water: This gives a fragrant aroma. You can use a few drops of kewra water or skip it entirely.
Tips for Making Perfect Rasmali
When making Rasmalai, always knead the chhena or homemade paneer well until it is soft and smooth. This ensures the paneer balls for Rasmalai stay light and spongy. While shaping the balls, avoid cracks because they may break while cooking in sweetened milk.
When boiling the chhena discs, simmer gently rather than using a rolling boil, as this keeps the Indian milk dessert intact.
For the rabri or thickened milk base, stir frequently on low heat to prevent burning and get a creamy texture. Adding saffron and cardamom at the right time enhances the aroma, making it an authentic Bengali sweet. If you want extra softness, soak the chhena balls in warm sugar syrup before adding them to the milk.
Refrigerate the Rasmalai for at least a couple of hours before serving to let the flavors meld and enjoy this traditional Indian dessert chilled. This method works perfectly for easy homemade Rasmalai recipes, festival desserts, and restaurant-style Indian sweets at home.
Serving Suggestions
Serve Rasmalai chilled in small dessert bowls for elegant presentation. Garnish each bowl with slivered almonds, pistachios, and a few saffron strands to enhance the aroma and appearance. You can drizzle a little rose water or kewra water just before serving for an extra fragrant touch. Rasmalai pairs beautifully with other Indian sweets on festive occasions or can be served as a standalone dessert after a rich meal.
For a creative twist, you can layer Rasmalai in a glass with a little chilled rabri or condensed milk to make a Rasmalai trifle. Top it with crushed nuts and edible silver leaf for a festive and luxurious look. This dessert is perfect for parties, celebrations, or gifting during Diwali, Holi, or special family gatherings. Enjoy it chilled for the best creamy and melt-in-the-mouth experience.
Frequently asked questions
Yes, you can use fresh store-bought paneer. Make sure it is soft and not too firm. Knead it gently to make it smooth before shaping into balls.
Knead the chhena well until smooth and crack-free. Avoid over-handling, and simmer the balls gently in water or sugar syrup so they don’t break.
Yes, you can skip saffron. The flavor will be slightly different, but the dessert will still taste delicious. You can use a few drops of rose water for aroma.
For best results, soak the chhena balls in the thickened milk (rabri) for at least 2–3 hours in the refrigerator. This allows them to absorb the flavor and become creamy. You can use whole milk or evaporated milk mixed with water if full cream milk is not available. Avoid low-fat milk as it won’t give a creamy texture.
Recipe Card
Rasmalai Recipe
Equipment
- 1 Heavy-bottomed pan
- 1 Muslin cloth
- 1 Wide pan for boiling
- 2 Mixing bowls
- 2 Spatula
Ingredients
- 250 g Paneer
- 4 cups Full cream milk
- 3 tbsp Sugar
- ½ tsp Cardamom
- Saffron
- 8 Almonds
- 8 Pistachios
- 2 tbsp Lemon juice or vinegar (for curdling milk)
- 2 cups Water (for boiling chhena balls)
Instructions
- Prepare the paneer/chhena: Boil milk and curdle it using lemon juice or vinegar. Drain through a muslin cloth and rinse under cold water to remove acidity. Squeeze out excess water and knead the chhena until smooth and soft.
- Shape the paneer balls: Divide the kneaded chhena into small portions and gently shape them into smooth, flat discs. Make sure there are no cracks so they do not break while cooking.
- Cook the chhena balls: In a wide pan, bring water to a boil and add a few drops of rose water. Gently add the chhena discs and cook on medium heat for 10–12 minutes. The balls will expand slightly. Remove them and let them cool in cold water.
- Prepare the rabri (sweetened milk): Boil full cream milk in a heavy-bottomed pan. Reduce the heat and simmer, stirring occasionally, until it thickens. Add sugar, crushed cardamom, and a few saffron strands. Mix well and simmer for 5 minutes.
- Soak the paneer in rabri: Gently squeeze the chhena balls to remove excess water and add them to the simmering rabri. Let them soak for at least 2–3 hours in the refrigerator so they absorb the flavors and become soft and juicy.
- Garnish and serve: Before serving, garnish Rasmalai with slivered almonds and pistachios. You can also drizzle a few drops of rose water for extra fragrance. Serve chilled for the best taste.
Notes
- Always use fresh, soft paneer or chhena for the best texture.
- You can skip saffron or rose water if unavailable; the dessert will still taste delicious.
- Knead the chhena well until smooth to make soft and spongy balls. Simmer the chhena balls gently in water or sugar syrup to prevent them from breaking.
- Stir the milk frequently while making rabri to avoid sticking or burning.
- Adjust sugar according to taste and the sweetness of the milk.
- Refrigerate the Rasmalai for a few hours before serving to let the flavors meld.
