How to make Rasmalai: Indian Dessert Recipe

Rasmalai is a Bengali dessert consisting of cheese (paneer) balls immersed in creamy milk flavoured with cardamom powder. It is also made with home made cheese known as paneer. This delicious Indian dessert tastes best after refrigerating and serve chilled. I have also included a link to a rasmalai recipe video at the end of this hub. Check it out.


For malai

  • Milk- 4 cups
  • Lemon juice dissolved in water- 2 tablespoon lemon juice dissolved in 1 tablespoon of water
  • All purpose flour (maida)- 1 tablespoon
  • Sugar- 1 1/2 cup
  • Water- 4 cups
  • Cardamom powder- 1/4 teaspoon

For ras

  • Milk- 3 cups or use 2 cups half and half milk ( for creamy rasmalai)
  • Sugar- 1 1/4 cup
  • Sliced almonds and pistachios- 1 tablespoon
  • Cardamom powder- 1 teaspoon

Cooking Method for malai: Recipe

1. Heat milk in a pan and bring it to boil for about 8-10 minutes.

2. When it starts boiling, add lemon juice and wait for the milk to curdle completely.

3. Remove from the heat and let it cool for about 3-5 minutes.

4. Pour over a thin muslin/cotton cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called "paneer". Wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

5. Knead paneer for about 5-7 minutes to make a smooth dough.

6. Make round shape flat balls of about 1 inch in size (8-10) of the dough and keep aside.

7. Next make sugar syrup. Mix sugar, water and cardamom powder in a saucepan and bring it to boil.

8. Add paneer balls to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

9. Remove the paneer malais from the sugar syrup carefully and let it cool.

Recipe for Ras (the rasmalai syrup)

1. Add milk in a saucepan and bring it to boil. Boil this on over low flame for about 10-12 minutes.

2. Now add sugar, cardamom powder and bring it to boil for about 3-5 minutes.

3. Keep on stirring continuously, until it is reduced to thick consistency.(It should be reduced to 2 cups of milk).

4. Let the milk cool down for about 3 minutes. Then add malais one by one to the milk mixture and garnish with almonds and pistachios.

5. Refrigerate for about 6-8 hours.

6. Serve chilled.

Video that shows how to make Rasmalai:

Rasmalai cooking tips:

  • Ras should always be cooked on a high flame.
  • The softness of the ras depends on how well you knead the paneer.The more you knead, the more spongy will be the ras.
  • While cooking, it should double their size.
  • The cooking time of the ras will vary depending on their size.

More by this Author

Comments 42 comments

Kulsum Mehmood profile image

Kulsum Mehmood 7 years ago from Nagpur, India

Thank you for this lovely recipe. I will definitely try it out.

oli tran 7 years ago

thank you auntie for showing us how to make Rasmalai, we will try it and see how we manage. a new fasinating dessert. please keep the video instruction going.

sweety 7 years ago

Thank you Mam, I will definitely try it

banu 6 years ago

tasty tasty

sabha 6 years ago

Hi, I tried this recipe. Hum yum yam sooo tasty and sooo easy to make. Thank you Manjula for showing us how to make rasgula and rasmalai. Only one thing in the writen recipe in ingredients it says (1 TABLESPOON FLOUR), but in making part it was not mentioned?

yahsina 6 years ago

thanks for tasty recipe woooooooooooooo very tastyyyyyy

Sandhya 6 years ago

What is the maida for, should I use it while making the dough? But won't that make the malai hard?

pawan kumar gupta 6 years ago

very bad in taste

candle62 profile image

candle62 6 years ago from London

thank you for showing us how to make Rasmalai,

shaji 6 years ago

very nice

maria 6 years ago

thanks or the recipe but this recipe should not be called indian,as it is also eaten in pakistan

sushmitha singh 6 years ago

it was yummy!

samantha devi 6 years ago

Thank you so much for the recipe.i tried it & it came out very well. my guests were so impressed.

ajay kumar 6 years ago

u guys rock my tounge

manika 6 years ago

yummy.. yummy..

Huma  6 years ago

Hi aunty, i was wondering if you could tell Cardamom powder essential or can we skip it?

kun 6 years ago

Very good recipe. Tried it out today it was the best ras malai ever

Aisha  6 years ago

When i put the malai in the sugar syrup they always separate :(

abeer 6 years ago

definetly try this out hope its nice

Sunita 6 years ago

I made it and it was too delicious.


Ramya 5 years ago

what yar who showed this video

Palak Verma profile image

Palak Verma 5 years ago from Sunnyvale

Amazing recipe..Will try it out..

5 years ago

i love rasmalai but the flour comes very loose.. how to thicken it?

sinchana 5 years ago

thanks very much for the instructions........

smita srivastava 5 years ago

thanks for this sweet recipe i try it . its really tasty

SN 5 years ago

THANK U for showing a wonderful recipe,surely its very delicious n i just love it,thank u mam.

Afreen 5 years ago

Why do they burst in the syrup??

daman 5 years ago

oo yum yum...tasty tasty..

tahiya 5 years ago

wow such abeautiful receipe

indiafoodrecipes 5 years ago

Looks so yummy.

Rewat 4 years ago

I try to make lasmalai but i ploplem when after billing why panee strong and not

sweet please tell me too

thank you

lalala 4 years ago


sonia 4 years ago


shobhana 4 years ago

i will definitely try it

jaswinder kaur 4 years ago


naina 4 years ago

it was delicious

Anuradha 3 years ago


Can the Paneer part be made a couple of days in advance?

sadhna 3 years ago

So nice and tasty

lipsa 3 years ago

i m going to try it today n make my mother happy....Thanks for ur recipe.....

archana 2 years ago

U didn't said what to do with the flour(maida)... plz tel me..

sani khan 2 years ago

Thanks for recipe.

miya 2 years ago


I hd tried it


    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article