Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.
Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.
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About Rasamalai
‘Ras’ in Hindi means juicy and ‘Malai’ means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.
I’ve become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.
Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.
Rasmalai Ingredients
- Rasgulla – You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
- Milk – Use full cream milk either farm fresh or packaged milk.
- Sugar – White granulated sugar is the best to use for rasmalai.
- Condensed milk – Condensed milk adds richness to rasmalai.
- Nuts – Cashews, pistachios and almonds are used.
- Flavoring – Cardamom powder and saffron is used for flavoring the milk.
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How to make Rasmalai Step by Step
1.Take a pan – add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
Cool down for few mins, then refrigerate for at least an hour. Serve chilled!
Expert Tips
- Don’t use saffron more, it will be over powerful and will spoil the taste.
- The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
- You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
- Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
- You can also use store bought rasgullas, tinned ones are easy to reach.
Serving & Storage
Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.
If you have any more questions about this Rasmalai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Rasmalai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Rasmalai Recipe
Ingredients
- 20 small rasgullas
- 3 cups milk
- 3 tablespoon condensed milk
- 1/3 cup sugar
- 3 tablespoon nuts chopped
- 10 small strands saffron
- 1/4 teaspoon cardamom powder
Instructions
- Take a pan – add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
- Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
- Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
- Cool down for few mins, then refrigerate for at least an hour. Serve chilled!
Notes
- Don’t use saffron more, it will be over powerful and will spoil the taste.
- The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
- You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
- Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
- You can also use store bought rasgullas, tinned ones are easy to reach.
savitha ramesh
superb clicks and droolworthy rasmalai
Satrupa
Yummm ….. Slurp slurp slurp. Looks Sweeeeeeeet ! Luv the clicks too
Torviewtoronto
lovely delicious
Pavithra
Mmmmmmmmmmmm yummy.. my first fav one in the sweet list. Pictures supera irukku sharmi.
Suhaina
this is too tempting..love the wonderful clicks too.
Ms.Chitchat
Looks heavenly,loved it.
Madhavi
Mouth-droolinggggggggggg rasmalai!!
Kalyani
looks delicious …….
RAKS KITCHEN
Makes me crave for some now,looks so so yummy 🙂
Kairali sisters
Awesome Sharmi.My fav sweets..Pics are just tempting me even more…
My attempt at The Julie/Julia project
aww that looks so cute.. i went to ur rasgulla recipe.. and they look cho cute.. absolutely adorable… and rasmalai looks so tempting 🙂
Nithya
Its my all time favorite and love it to the core 🙂 Superb looking Ras malai 🙂 I wish you were next door to grad few right away 🙂
Cham
That is my fav sweet, looks delicious ur click!
Yummy Team
WOW!! Perfect looking rasmalai..Absolutely tempting! Loved the first 2 clicks..
Priti
Looks so yum….umm
Gayathri Kumar
Looks so tempting..
Priya
Yumm, delicious and absolutely divine..
Smita
this one is literally making me drool…. Love it!
jeyashrisuresh
even i am also craving for a one. love ur version of rasamalai
Divya Kudua
I love rasmalai more than rasgulla as I feel it carries more punch!!Staying quite close to Sree Krishna Sweets and Adyar ananda bhavan has made me a Rasmalai addict!!I tried making it at home once and the rasgullas turned out very hard.Only the ras was edible,let me go through your recipe now!!
Happy Cook
This is my daughter and hibbise favourite Indian sweet andyours look perfect and yumm.
divya
This sound fabulous! very beautifully done too!
Laavanya
My favorite favorite sweet.. 🙂
Suja Sugathan
Wow looks awesome,makes me drool,superb clicks dear.
Sarah Naveen
Nice clicks..They looks so perfect and yummy!!
Ananda Rajashekar
oh that looks so beautiful 🙂
GEETHA ACHAL
Looks so tempting…
swapna
Delicious and creamy rasmalai…
Premalatha Aravindhan
luks delicious,love the presentation…too gud!
Balakrishna Saraswathy
Simply mouth-watering with lovely presentation:)
Kay
Sharmilee, first time at your blog too. You have lovely space with great pictures! I loved the presentation of Rasmalai. Now i'm off to see the recipe for rasgullas:)
Malar Gandhi
Wow….looks too good' very professional. Love these kind of milk sweets so much.
Savithri
Wow! Love your pictures! Sounds tasty:)
M D
You are making me drool over some awesome looking Rasmalais!
Sharmilee! :)
Thanks everyone…Now I know many of them like rasmalai over rasgulla 🙂
Janu
The new clicks look awesome sharmi!! Aah!!! Naaku Ooruthu :p
indiafoodrecipes
Looks so yummy.
Anonymous
Excellent method of guiding..
Vaishnavi
Hi Sharmi,
Very nice…I checked this recipe last week. But I see that many pics are updated. So have u been updating the pics? Just curious…All your clicks are amazing as always..
Sharmilee! :)
@Vaishnavi : Yesyes I updated it yest and keep updating old posts with stepwise and new pics too 🙂
Vaishnavi
Awesome. Please keep up the gr8 work
Turmeric n Spice
absolutely mouth watering !! love the pictures
vijjidharma d
wow its very nice .
vijjidharma
sakthi ampalikai
hey Sharmi,
I'm Sakthi. My frnd introduced ur blog to me, i was so impressed by ur website and everything in it.
I tried the rasamalai receipe of urs, u wont beleive the compliments i got. My relatives said that i can open a sweet stall. Thanks to you.
I cant wait to try all ur receipes. awesome sharmi Grt work:)
Sri
When we use tinned rasgullas, should we squeeze out the sugar before adding to the rabri? Thanks for the wonderful instructions and beautiful pictures 🙂
Sharmilee! :)
Yes squeeze it out else it will make the rabri watery….
Alam Khan
Hi this is samreen.iam very foody n love to cook food n your rasmalsi hit hai hit
Swapna
yummy dear…
Unknown
Hi..tried ur rasgulla and rasmalai recipe yday for my mum's bday as rasmalai is her fav sweet.my whole family loved and appreciated it. While the rasgullas and the rabri was yummy, the rabri did nt enter the rasgullas fully and the central part of rasgulla stayed white.any tips for that?was the rabri too thick?i did nt squeeze out the sugar syrup..was it bcoz of that?
SHARMILEE J
Not really sure what went wrong but make sure to squeeze the rasgullas so that the rabri doesnt become watery….
nisha hussein
do u tie the ragulla balls wid condense milk,,how do u make the separate balls
SHARMILEE J
Please check rasgulla recipe with stepwise pictures for easy understanding
UJ
Tried it yesterday…came out absolutely fantastic….Easy & fast!! love it
Wish there was a fast and way recipe for vegetable Biryani in conventional oven.
varsh
Hi sharmi
For preparing rasamali with homemade rasagulla's does we need to soak the rasagullas in sugar suyrup?If so how long do we need to soak it?
SHARMILEE J
Please check my rasgulla recipe