Rasmalai Recipe

Rasmalai Recipe

Photos of Rasmalai Recipe


End your meals on a high note with this Rasmalai recipe. A Bengali treat made with sweetened balls soaked in thickened milk and spiced with cardamom and saffron for a creamy and melt-in-your-mouth dessert.

Prep: 5 mins
Cook: 45 mins
Total: 50 mins


  • 15 Rasgulla, homemade or store brought
  • 4 cups whole milk
  • 5 tbsp sugar, or more to taste
  • 12 almonds, unsalted, blanched
  • 12 pistachios, unsalted, blanched
  • ½ cup water, for blanching the almonds and pistachios
  • ½ tsp cardamom powder
  • 2 tsp rose water, or kewra water (pandanus water)
  • 10 saffron strands, plus more for garnish


To Prepare:

  1. In a pot, boil almonds and pistachios in ½ cup water. Cover and set aside for 30 to 40 minutes.
  2. Peel almonds and pistachios and slice them finely. Set aside.

To Make Rabdi:

  1. Pour milk into a thick bottomed pan or kadai. Bring the milk to a boil on medium heat while stirring frequently.
  2. Set aside 2 tablespoons of milk in a small bowl. Keep the milk warm and stir in crushed saffron strands. Set aside.
  3. Once the milk in the pot comes to a boil, lower the heat for a slow simmer. Move the floating clotted cream (malai) to the sides. Continue to simmer the milk until it's reduced to half.
  4. Keep collecting the cream that floats to the top and move it to the sides. Also, stir milk at intervals to prevent burning at the bottom.
  5. Add sugar and stir until dissolved. Then add cardamom powder, almonds, and pistachios. Reserve a few slices of almonds and pistachios for garnishing. Pour in the saffron infused milk. Stir and keep simmering at low heat.

To Make Rasmalai:

  1. To make rasmalai it will need 12 to 15 rasgulla. Either store bought or home made is fine.
  2. Press each rasgulla with a spatula and apply pressure to remove excess sugar. Palms can also be used to apply gentle pressure, being careful not to break them. Repeat with the rest of the rasgullas.
  3. Add rasgulla in the pot of milk and simmer for 2 to 3 minutes on a low heat. Turn heat off and pour rose water or kewra water (pandanus water). Stir gently, cover, and let rasmalai come to room temperature.
  4. Transfer rasmalai to a covered container and chill in the refrigerator. To serve, garnish with sliced almonds and pistachios. Top with a few saffron strands. Can also be served warm or at room temperature.


  • Sugar: 81g
  • :
  • Calcium: 249mg
  • Calories: 477kcal
  • Carbohydrates: 84g
  • Cholesterol: 34mg
  • Fat: 10g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Potassium: 524mg
  • Protein: 11g
  • Saturated Fat: 3g
  • Sodium: 155mg
  • Vitamin A: 287IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Share your thoughts and experiences with making Rasmalai in the Recipe Sharing forum. Let's discuss tips, tricks, and variations of this classic Indian dessert!

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