Manisha Mishra
by Manisha Mishra
6 Servings
2 hr 10 min

Rasmalai is one of the popular and yummiest dessert of India. As a child, I was too much fond of sweets but there was this one sweet which I always loved to the core and it was 'Rasmalai'. The spongy and soft rasmalai melting in the mouth was so satisfying. Once the festive season is round the corner, It's always a mithai time either we buy or we make at home. I started making a lot of sweets with my grandmother and my mother for lots of occasions or any festivals. They taught me a lot of Indian sweets which is very authentic and traditional.

After my marriage, I had almost stop making more of sweets or dessert because my husband doesn't have a sweet tooth. So I stayed away from making rasmalai for quite some time. But my daughter has a sweet tooth and she demands some or the other sweets. So for her I had started again making sweets the same way how my Granny use to make for us.

You can also make Rasmalai a day earlier and serve it chilled next day for any party or occasion. You can also make this Indian delicacy for prasad or during your fasting, as it is prepared with only milk and sugar.

If you get store bought paneer or chena, then the entire preparation become quicker and simpler as It also shortens the time. But I personally recommend to prepare fresh homemade Chena for this recipe because it's the authentic way to make it.

And the result of making anything homemade are always scrumptious. Just follow the steps and enjoy the Indian delicacy!!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 2 Hours Total time: 2 hr 10 min
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For the Malai
  • Full Cream Milk 3 Cup
  • Sweet Condensed Milk 1/4 Cup
  • Saffron strands a pinch
  • Crushed pistachios 1 Tsp
  • Cardamom powder 1/2 Tsp
For the Chena
  • Full Cream Milk 1 litre
  • White Vinegar 4 Tbsp
  • Water 4 Tbsp
  • Corn Starch 1/4 tsp
For Sugar Syrup
  • Water 4 Cup
  • Sugar 1 Cup
For the Malai
In a large pan, heat milk until it comes to a boil. Keep stirring so milk doesn't burn at bottom.
Add condensed milk, crushed pistachios, saffron & cardamom powder.
Cook at medium heat until milk is reduced to 2 Cups.
For Chena Balls
Boil Milk in a large pan at medium flame and keep stirring so milk doesn't burn at bottom of the pan.
In a bowl mix vinegar and water and keep it aside.
Once milk comes to a boil, turn off the heat and add vinegar and water mix gradually until milk curdles completely.
You can see the whey has separated from the milk then drain whey from the chena using a cheese cloth.
Wash it thoroughly under cold water inorder to remove the vinegar flavour. Squeeze excess water from the chena.
Rest it for 10 to 15 minutes and then add cornstarch to the chena and knead it well for 10 mins. 
Now roll them into small Chena balls, cover it and keep it aside.
For Sugar Syrup
In another pan, add water and sugar, let it boil at high flame.
Add chena balls to the sugar syrup, cover it with a lid and allow it to boil for 15 to 20 minutes at medium flame.
At this point you can see that the chena balls has double it's size.
Turn off the heat and Let it cool down for 10 mins.
For Rasmalai Preparation
Once the Chena balls has cooled down, then gently squeeze the sugar syrup from each chena ball and place it on a serving bowl. 
Add warm Malai on top of these chena balls and allow it to rest for couple of hours.
Garnish with crushed pistachios.
  • Use full cream Milk for this recipe.
  • Chena should be very soft or else the chena balls will be rubbery in texture.
  • Homemade Chena is best for this recipe, don't use store bought chena.
  • You can also use crushed almonds.
Manisha Mishra
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