Lip-smacking Rasmalai

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

430 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.