Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • 1 litre - Milk (to make paneer)
  • 1/2 litre - Milk (For malai)
  • 1 cup - Sugar
  • 50 g - Cardamom
  • 50 g - Cashew nuts
  • A pinch of saffron, cardamom

How to Make Rasamalai

  • For preparing malai:
  • Grind the cashew nuts to a smooth paste.
  • Mix it with milk, saffron and cardamom and boil.
  • For preparing paneer:
  • Heat the milk. When it begins to boil, squeeze a lime into the milk to curdle it.
  • Strain the curdled milk through a fine muslin cloth.
  • Allow the contents to drain completely.
  • Remove and knead to a smooth dough.
  • Add some saffron and cardamom. Form into balls and flatten slightly.
  • Mix sugar with 2 cups of water and boil it on a low fire.
  • When the syrup begins to boil, add the prepared balls one by one.
  • Cover the pan with a lid having a broad rim.
  • Place a little cold water over it.
  • Cook on a slow fire till paneer balls float on top.
  • Remove them, drain and add to malai.
  • Simmer it for a few minutes over a light flame.
  • Afterwards, allow it to cool.
  • Refrigerate it and serve cool.