Rasmalai - A Taste of Bengal

Rasmalai Rasmalai: Rasmalai, a cherished Bengali delicacy, comprises Indian cottage cheese (chenna or paneer) balls or discs immersed in luscious, sweetened milk infused with the fragrance of cardamom and saffron. This creamy, indulgent dessert is a quintessential treat in Indian cuisine.


  • Preparation Time: 5 minutes
  • Cooking Time: 45 minutes
  • Total Time: 50 minutes
  • Cuisine: Bengali, Indian
  • Course: Desserts, Sweets
  • Diet: Vegetarian
  • Difficulty Level: Moderate


  1. 12 to 15 Rasgulla – homemade or store-bought
  2. 1 liter whole milk
  3. 4 to 5 tablespoons sugar, or to taste
  4. 10 to 12 unsalted almonds, blanched
  5. 10 to 12 unsalted pistachios, blanched
  6. ½ cup water for blanching almonds and pistachios
  7. ½ teaspoon green cardamom powder
  8. 1 to 2 teaspoons rose water 
  9. 8 to 10 saffron strands
  10. Few saffron strands for garnish



  1. Prepare 12 to 15 rasgulla either by purchasing them or making them at home.
  2. Boil ½ cup of water and add almonds and pistachios. Cover and set aside for 30 to 40 minutes.
  3. Peel and finely slice the blanched almonds and pistachios. Set aside.

Thickening Milk to Make Rabdi:

  1. While the almonds are blanching, take milk in a thick-bottomed pan or kadai.
  2. Bring the milk to a boil over medium heat, stirring occasionally.
  3. Meanwhile, take 2 tablespoons of milk from the pan in a small bowl. Allow it to warm, then add crushed saffron strands. Stir and set aside.
  4. Once the milk boils, reduce the heat and simmer until it is reduced to half.
  5. Collect the clotted cream (malai) that floats on the sides.
  6. Stir the milk occasionally to prevent scorching.
  7. Add sugar, cardamom powder, blanched almonds, pistachios, and saffron-infused milk.
  8. Simmer the mixture over low heat.

Making Rasmalai:

  1. Gently press each rasgulla with a spatula to remove excess sugar syrup. Alternatively, squeeze them gently in your palms.
  2. Place the rasgulla in the simmering milk and cook for 2 to 3 minutes over low heat.
  3. Turn off the heat and add rose water or kewra water. Stir gently.
  4. Let the rasmalai cool to room temperature, then chill in a covered container.
  5. Serve garnished with reserved blanched almonds, pistachios, and saffron strands.
  6. Rasmalai can be served warm or at room temperature.

Also Read: Fruit Cream


  • If using store-bought rasgulla, ensure they are fresh.
  • Use whole milk for making the thickened milk or rabdi.
  • Refrigerate rasmalai in a covered container; it stays fresh for 2 to 3 days.
  • Experiment with different nuts and flavorings according to preference.
  • This recipe can be scaled up for larger servings.

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