Easy Rasmalai Recipe

Table of Contents

Rasmalai, also known as ras malai, is a delicious Bengal sweet treat and one of India’s most popular desserts. It easy to see why: chhana balls, literally pressed milk curds soaked in simple syrup, are the stars of this dish.

Rasmalai is a creamy sauce made with milk and sugar, and it’s flavored with cardamom powder, saffron and rose water. The chhana balls swim in this coating, lusciously sweet sauce for a delicious dessert. Topped with sliced almonds and pistachios, you get a lovely crunch, too, making this authentic dessert a real treat — a fabulous way to end a meal with friends.

Let’s make our own chhana balls and soak them in a homemade rasmalai sauce. This is a dish like no other, so enjoy!

easy rasmalai recipe 2 XS

How to Make It

  • Prep Time45 min
  • Cook Time1 hr
  • Total Time1 hr 45 min
  • Ready in1 hour 45 minutes, plus chilling time
  • Serving Size2
  • Energy1,204 cal

Ingredients

For the chhana balls:

For the rasmalai sauce:

Directions

1

For the chhana balls, heat the milk in a saucepan over medium-high heat until boiling. Stir occasionally.

2

Reduce the heat to low and add the lemon juice. The milk should curdle. Stir occasionally until you get enough curd. Add more lemon juice if necessary.

3

Strain the milk through a cheesecloth to collect the curds, press to remove excess water, and transfer the curds into a mixing bowl.

4

Once the curd has cooled down and is manageable, incorporate the corn starch and form balls with your palms. You should be able to make around 8-10 bite-sized chhana. Set aside.

5

In a small saucepan, bring the water to a boil over high heat. Once boiling, stir in the sugar while stirring until completely dissolved to create a simple syrup.

6

With a slotted spoon, carefully float the milk curd balls in the simple syrup and cook for 5 minutes. Drain the chhana balls and set them aside.

7

Add the milk into a saucepan and heat over medium flame until simmering, stirring occasionally.

8

Add in the sugar and reduce the milk in half. Reduce the heat to low and add the cardamom powder, crushed saffron strands and rose water.

9

Drop in the chhana and cook for 5 minutes. Stir gently without breaking the balls.

10

Remove from heat and let the mixture cool to room temperature before storing in the fridge for at least 1 hour.

11

Serve and garnish with the sliced almonds and pistachios.

  • Nutrition Facts

  • Serving Size2
  • Amount per serving
  • Calories1,204
  • % Daily Value*Standard DV
  • Total Fat71.5 g78 g91.67%
  • Saturated Fat17.4 g20 g87%
  • Cholesterol73 mg300 mg24.33%
  • Sodium299 mg2300 mg13%
  • Total Carbohydrate109.8 g275 g39.93%
  • Dietary Fiber12.1 g28 g43.21%
  • Total Sugars92.7 g
  • Protein44 g50 g88%
  • Calcium1088 mg1300 mg83.69%
  • Iron4 mg18 mg22.22%
  • Potassium1794 mg4700 mg38.17%

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