Rasmalai Recipe:
(Hindi/Hinglish)
Rasmalai – naam sunte hi mooh mein mithas aur malai ka swaad aa jaata hai. Ye Bengali mithai sirf ek dessert nahi, balki ek emotion hai – shaadiyon, tyoharon aur khaas palon ka hero. Aaj hum aapko batayenge Rasmalai banane ka asaan tarika in 5 Happy Steps, jo aapke ghar mein mithaas bhar dega.
Is blog mein aapko milega:
Rasmalai kya hoti hai
Iske ingredients
Step-by-step recipe
Secret tips
Aur kuch FAQs bhi!
To chaliye, shuru karte hain yeh creamy safar…
(Einglish)
Rasmalai – just the name brings a burst of creamy sweetness to your mind. This Bengali dessert is not just a sweet dish; it’s an emotion – the hero of weddings, festivals, and joyful moments. Today, we’ll walk you through how to make Rasmalai in 5 Happy Steps that will fill your home with love and delicious aromas.
In this blog, you’ll learn:
What is Rasmalai
Ingredients needed
Step-by-step recipe
Pro tips
Some FAQs too!
Let’s begin this creamy journey…
1. What is Rasmalai? – A Sweet Identity
(Hindi/Hinglish)
Rasmalai ek traditional Bengali dessert hai jo do cheezon se milkar banti hai – rasgulla (spongy chhena balls) aur rabri (flavored milk syrup). Word “Rasmalai” do shabdon se milkar bana hai – Ras (juice) + Malai (cream). Jab garma-garam rasgulle thandi rabri mein doobte hain, toh ek heavenly dessert taiyaar hota hai.
Yeh mithai na sirf dikhne mein royal lagti hai, balki khaate hi muh mein ghul jaati hai – ekdum creamy, rich aur flavorful!
(Einglish)
Rasmalai is a traditional Bengali dessert made from two main elements – rasgulla (spongy cheese balls) and rabri (flavored milk syrup). The word “Rasmalai” comes from Ras (juice) and Malai (cream). When warm rasgullas soak in cold, thick rabri, it creates an irresistible dessert.
It not only looks royal but also melts in your mouth like magic – creamy, rich, and full of flavor!
2. Ingredients Needed –
(Hindi/Hinglish)
Rasmalai banane ke liye humein kuch basic lekin important ingredients chahiye honge. Yahaan hai complete list:
🥛 Milk (Full Fat) – 2 Liters
Rasgulla aur rabri dono ke liye full cream milk zaroori hai. Low fat milk se texture creamy nahi banega.
🍋 Lemon Juice – 2 Tbsp
Chhena banane ke liye.
🍬 Sugar – 1.5 Cups
Rasgulla syrup aur rabri dono mein use hoti hai.
🌸 Cardamom (Elaichi) Powder – 1/2 Tsp
Aroma aur flavor ke liye.
🥜 Saffron Strands (Kesar) – Few strands
Royal touch aur yellowish color ke liye.
🥛 Water – 5 Cups
Rasgulla syrup banane ke liye.
🥜 Dry Fruits – Badam, Pista (sliced)
Garnishing ke liye.
(Einglish)
To make Rasmalai, you need some basic but essential ingredients. Here’s your full shopping list:
🥛 Milk (Full Fat) – 2 Liters
Required for both rasgulla and rabri. Full-fat milk gives the best texture.
🍋 Lemon Juice – 2 Tbsp
Used for curdling the milk to make chhena (paneer).
🍬 Sugar – 1.5 Cups
Used in sugar syrup and rabri.
🌸 Cardamom (Elaichi) Powder – 1/2 Tsp
For aroma and flavor.
🥜 Saffron Strands – A Few
For a royal touch and light yellow color.
🥛 Water – 5 Cups
For making sugar syrup.
🥜 Dry Fruits – Almonds and Pistachios (sliced)
For garnishing.
3. Step 1: Make the Chhena – The Soft Base
(Hindi/Hinglish)
Sabse pehle hum banayenge chhena, jo Rasmalai ka base hota hai.
🔹 Process:
Ek heavy-bottom pan mein milk ko medium flame par ubalne rakhein.
Jab boil aa jaye, gas bandh karke lemon juice gradually daalte jaayein.
Milk fat curdle hone lagega – solid chhena alag aur water (whey) alag ho jaayega.
Ek muslin cloth mein chhena daalkar wash karein taaki lemon ka sourness nikal jaye.
Cloth band karke 30 minutes tak latka dein taaki extra water drain ho jaye.
🎯 Tip:
Chhena zyada dry nahi hona chahiye. Thoda moisture hona chahiye taaki rasgulla soft bane.
(Einglish)
The first step is preparing the chhena (cheese), which is the foundation of Rasmalai.
🔹 Process:
Boil 1 liter of full-fat milk in a heavy-bottomed pan.
Once it boils, turn off the heat and gradually add lemon juice.
The milk will curdle – the solids (chhena) will separate from the whey.
Strain it using a muslin cloth and wash with water to remove lemony flavor.
Hang the cloth for 30 minutes to let excess water drain.
🎯 Tip:
The chhena should be moist but not watery. A little moisture helps keep the rasgulla soft.
4. Step 2: Knead & Shape the Balls – Spongy Perfection
(Hindi/Hinglish)
Rasmalai balls soft aur sponge jaise tabhi bante hain jab chhena ko achhi tarah se gunda jaye.
🔹 Process:
Chhena ko ek thali mein daalkar 10-12 minutes tak achhi tarah malkar soft dough banayein.
Ab isse small lemon-size balls banayein aur halka sa press karke flat karein.
Yeh balls hi baad mein Rasmalai ki creamy base banenge!
(Einglish)
The secret to soft rasgullas lies in how well you knead the chhena.
🔹 Process:
Place the chhena in a plate and knead for 10–12 minutes until smooth and soft.
Make small lemon-sized balls and gently flatten them slightly into discs.
These flattened balls will later become the creamy Rasmalai base!
5. Step 3: Cook in Sugar Syrup – Rasgulla Time!
(Hindi/Hinglish)
Ab ye balls ban chuki hain, toh unko boil karna hoga ek light sugar syrup mein.
🔹 Process:
Ek wide vessel mein 1.5 cup sugar aur 5 cup water milaakar ubalne rakhein.
Jab syrup boil hone lage, flat chhena balls daal dein.
Lid se cover karke medium flame par 15-18 minutes tak cook karein.
Balls size mein double ho jaayengi – tab samjhiye perfectly cook ho gayi.
🎯 Tip:
Overcook mat kijiye, warna rasgulle hard ho jaayenge.
(Einglish)
Now let’s cook the discs in light sugar syrup to prepare the rasgullas.
🔹 Process:
In a wide vessel, mix 1.5 cups sugar with 5 cups water and bring to a boil.
Gently drop the chhena discs into the syrup.
Cover with a lid and cook on medium flame for 15–18 minutes.
The balls will double in size – a sign they’re perfectly cooked.
🎯 Tip:
Do not overcook or they’ll turn rubbery. Cook until just doubled in size.
6. Step 4: Make Rabri – The Creamy Soul
(Hindi/Hinglish)
Ab baari hai uss creamy rabri ki jo Rasmalai ko royal banati hai.
🔹 Process:
1 liter full cream milk ko ek heavy bottom kadhai mein daalkar boil karein.
Medium flame par continuously stir karte rahein taaki bottom mein na lage.
Jab milk half ho jaye, add sugar (1/2 cup), elaichi powder aur kesar strands.
15-20 minutes tak cook karne ke baad milk thick ho jaayega – bas wahi hai rabri!
🎯 Tip:
Rabri ko thanda karna zaroori hai before adding rasgulla.
(Einglish)
Rabri is what gives Rasmalai its creamy richness and royalty.
🔹 Process:
Boil 1 liter full-fat milk in a thick-bottomed pan.
Keep stirring on medium flame to avoid burning at the bottom.
When the milk reduces to half, add 1/2 cup sugar, cardamom powder, and saffron strands.
Cook for 15–20 minutes more until it thickens into rabri.
🎯 Tip:
Let the rabri cool down before adding the rasgullas.
7. Step 5: Combine & Chill – Rasmalai is Ready!
(Hindi/Hinglish)
Ab final step aaya hai – sab kuch ek saath laane ka.
🔹 Process:
Cooked rasgulla balls ko sugar syrup se nikaal kar thanda kar lijiye.
Thodi der ke liye squeeze karke syrup nikaal dein.
Ab unhe rabri mein gently daalkar mix kar lijiye.
Garnish with sliced almonds, pistachios and saffron.
At least 4-5 ghante fridge mein chill karein.
Aur lo! Rasmalai ban ke ready hai – ekdum creamy, thandi aur mooh mein ghulne wali!
(Einglish)
The final step – bringing all elements together for the magic.
🔹 Process:
Remove cooked rasgullas from the syrup and let them cool.
Lightly squeeze to release excess syrup (not too hard).
Drop them gently into the cooled rabri and mix softly.
Garnish with sliced almonds, pistachios, and saffron.
Refrigerate for 4–5 hours minimum.
And voilà! Rasmalai is ready – chilled, creamy, and melt-in-the-mouth!
Bonus Tips – Make Your Rasmalai Extra Special
(Hindi/Hinglish)
✅ Milk powder add karke rabri aur bhi thick banayi ja sakti hai.
✅ Agar time kam ho, to market wale ready-made rasgulla use kar sakte hain.
✅ Rose water ya kewra water se mild aroma aur aata hai.
✅ Chill karna mat bhooliye – thandi rasmalai ka mazaa hi kuch aur hai!
(Einglish)
✅ Add a bit of milk powder to the rabri for extra thickness.
✅ Store-bought rasgullas can be used if you’re short on time.
✅ A dash of rose water or kewra essence can enhance the aroma.
✅ Always serve chilled – Rasmalai tastes best cold!
Why Everyone Loves Rasmalai – Sweet Emotions in Every Bite! Rasmalai is:
(Hindi/Hinglish)
Har festival pe chahiye hoti hai
Guests impress karne ka perfect dessert hai
Kids se lekar elders tak sabki favourite hai
Instagram worthy bhi hai – white & yellow combination ke saath royal look!
Yeh sirf taste nahi, emotion hai. Jab ek thandi creamy bite mooh mein jaati hai, toh har problem door lagti hai. Ghar ka bana hua Rasmalai ka swaad, bazaar se hazaar guna behtar hota hai.
(Einglish)
The perfect sweet for festivals and family gatherings
A guaranteed guest-pleaser
Loved by kids and adults alike
Aesthetically beautiful – white and yellow tones with dry fruits
It’s not just a dessert – it’s a celebration. Each bite is a moment of joy, a nostalgic memory, and a spoonful of happiness. Homemade Rasmalai brings love to your table that no store-bought sweet can match.
Conclusion – A Sweet Ending!
(Hindi/Hinglish)
Rasmalai Recipe: 5 Happy Steps for a Creamy Treat! ek aisi journey hai jismein swaad, emotion aur tradition ka mel hota hai. Ghar pe banayi gayi Rasmalai sirf ek mithai nahi, ek yaadgar pal ban jaati hai – jahan maa ke haathon ka pyaar, tyoharon ki mithas aur doston ke saath khushi sab kuch ek spoon mein aa jaata hai.
Toh aaj hi try kijiye yeh delicious Rasmalai recipe aur apne family aur friends ke saath share karke sabke dil jeetiye! 💛
(Einglish)
Rasmalai Recipe: 5 Happy Steps for a Creamy Treat! is more than just a recipe – it’s an experience. When you make Rasmalai at home, you’re not just cooking – you’re creating memories, emotions, and joy in every creamy bite.
So why wait? Try this simple yet heavenly Rasmalai recipe today, and surprise your loved ones with a royal treat they’ll never forget! 💛
FAQs About Rasmalai
(Hindi/Hinglish)
Q1: Rasmalai aur Rasgulla mein kya fark hai?
A: Rasgulla sirf sugar syrup mein hota hai, jabki Rasmalai rabri (flavored milk) mein dooba hota hai.
Q2: Kya main toned milk use kar sakta hoon?
A: Nahi, full-fat milk hi best results deta hai.
Q3: Rasmalai ko kitne din tak store kar sakte hain?
A: Fridge mein 2-3 din tak store kar sakte hain. Taste fresh hi rahta hai.
(Einglish)
Q1: What is the difference between Rasgulla and Rasmalai?
A: Rasgulla is soaked in sugar syrup, while Rasmalai is soaked in flavored thickened milk (rabri).
Q2: Can I use toned milk instead of full-fat?
A: It’s best to use full-fat milk for richer texture and softness.
Q3: How long can I store Rasmalai?
A: You can store it in the fridge for 2–3 days. It tastes best chilled.