Royal Rasmalai

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Chenna / Cheese – 260grams
  • Water – 150ml
  • Sugar – 200grams or to taste
  • For Milk base:
  • Organic Milk – 750ml
  • Sugar – 50grams
  • Cardamom – ½tsp powdered
  • Almonds – 25grams

How to Make Royal Rasmalai

  • Rasmalai:
  • Divide the dough into 10 equal portions.
  • Instead of making balls of the Chenna (like Rasgulla); make a circular flattened shape like a mini burger.
  • Bring water and sugar to boil in a 24cm diameter, deep non-stick stock pot.
  • Add the raw rasmalai, boil for 20-25 minutes on high flame, and you will see them increasing up to at least three times its original size.
  • Remove from flame. Allow to cool.
  • For the Milk base:
  • While the Rasmalai is getting cooked; in a separate non-stick pan, boil milk.
  • Lower flame and allow to reduce and thicken to one-third the original volume. Stir frequently to prevent from sticking to the bottom. This process will take about 30 minutes.
  • Add sugar to the milk. Add cardamom powder. Stir on for 2 minutes.
  • Lightly squeeze the water out of the cooled rasmalai.
  • Add this to the lustrous, smooth and creamy milk. Allow to remain on low flame for 5 minutes.
  • Serve your warm, intensely aromatic-cardamom scented Rasmalai, garnished with chopped almonds.