Lip-smacking Rasmalai

Recipe by
Total Time:
4 hours
Serves: 2
Nutrition facts:

430 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • Paneer - 250 g (fresh and soft)
  • Water - 6 cups
  • Sugar - 2.5 cups
  • Full Cream Milk - 1 litre
  • Cardamom Powder - 1/2 tsp
  • Almonds and Pistachios - 2 tsp (thinly sliced)
  • Few strands of saffron

How to Make Lip-smacking Rasmalai

  • Put 1.5 cups of sugar and water to boil. In another pan put the milk and 1 cup sugar to boil. Make balls and flatten to patties (1 inch diameter) and gently let into the boiling water.
  • Cover with a perforated or partially covered lid.
  • Boil for 12-15 minutes.
  • On touch the rasmalai should spring back, to be done.
  • Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
  • Gently remove each rasmalai, drain water and transfer to milk.
  • Allow to boil further 2-3 minutes.
  • Remove from fire. Cool to room temperature.
  • Chill for 3-4 hours before serving.