Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Who wouldn't love this soft and spongy Bengali dessert? Our favourite Rasmalai is a melt-in-the-mouth delicacy and it tastes like heaven when served with chilled, creamy milk.

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1 ½ litres (2 ½ pts) milk
  • Pinch of baking powder
  • Pinch of tartic acid
  • 15 gms. plain flour
  • 150 gms. sugar
  • Few fresh pistachios

How to Make Rasmalai

  • Boil 1 litre of milk, add the tartic acid to make it paneer.
  • Add the flour and baking powder, mix well together and leave to cool.
  • Knead into a dough.
  • Roll into small balls and squeeze them between the palms of the hands to make flat patties.
  • Boil a little of the remaining milk and add water to it.
  • Poach the patties in this until they become spongy.
  • Thicken the rest of the milk with flour, add sugar to it and refrigerate.
  • Remove the rasmalai and allow it to cool in some water.
  • Gently squeeze the rasmalai to remove some of the liquid and transfer to the bowl of thickened milk.
  • Refrigerate.
  • Garnish with pistachio and serve cold.