RasMalai Recipe | How To Make Easy Soft RasMalai At Home By Devanshu

Devanshu Purohit
Jun 8, 2021
5 min read

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About Rasmalai:-

Rasmalai is a combination of two words “Ras” meaning juice and “Malai” meaning cream. The dessert is also described as a rich cheese cake without a crust. Rasmalai is a dessert originating from the eastern part of India as almost all the milk and cream based desserts originated in that part of India.

Ras malai or Rossomalai or Rasamalei is a dessert originating from the Indian subcontinent. The dessert is called Rossomalai in the Bengali language, Ras Malai in Urdu and Hindi and rasa Malai in Odia.

Alternative names: Rossomalai, Roshmolai, Rasamalei

Similar dishes: Rasgulla

Serving temperature: Cold

Course: Dessert

Place of origin: India, Bangladesh

Main ingredients: Cream, Sugar, Paneer

What Is Rasmalai:-

Answer :-

Rasmalai is basically a creamy and milky syrup that consist of Chena (cottage cheese) balls. The syrup is purely made from milk, sugar, cream and saffron mixture. The super soft cottage cheese in the recipe is the essence of the recipe and makes it a great dessert for special occasion and is always served chilled.

Some Questions They Frequently Asked Related to Rasmalai (FAQ)

1) How To Make Soft Chenna For Rasmalai or Rasgulla??

Answer:- Rest the curdled milk only for 2 minutes and immediately strain the Chenna into a cloth. Wash the Chenna 2-3 times with cold water to wash away the lemon sourness. Once done, wrap the Chenna in a cloth and squeeze it to discard excess water. This way, you will prepare a perfectly soft Chenna.

2) What do you do if Chenna is too soft?

Answer:- Mix lemon juice with equal quantity of water. After five minute, add one tablespoon of lemon juice and water solution to the milk and give a light stir. Again add one more tablespoon of water-lemon juice solution and give a light stir. Repeat this process until the milk curdles and chenna gets separated.

3) How do you remove excess water from Chena?

Answer:- Line the colander with a muslin cloth and pour the curdled milk through the cloth. Wash the chena under water to remove the sour taste of lemon. Gather the sides of the cloth and gently squeeze the chena to remove the excess water.

4) Why does RasMalai become hard?

Answer:- Mostly Rasmalai become hard because of dry Chenna and over kneading. In both the cases, oil gets released out of the Chenna. For RasMalai, Chenna should be prepared from full fat milk.

5) How do you break milk without vinegar and lemon?

Answer:- Put a large pan over medium flame and add 2 litres of milk in it. Bring it to a boil and then ¼ cup curd in it. Give it a nice stir and let your milk curdle. This will make your milk split into cheese curd in a few minutes.

6) What to do if milk curdles?

Answer:- Generously spread curdled milk on your face, leave it on the skin for 15-20 minutes and then rinse thoroughly with water - this treatment will make your skin smoother, firmer and brighter. Another treatment that can be done is a bubble bath with one or two cups of curdled milk to achieve the same results.

7) Why is my milk not curdling?

Answer:- Milk will not curdle properly if the acidic agent is not sufficient. In that case, instantly add little more yogurt/lemon juice/vinegar. Do not add too much acidic agent, use just as needed. Do not overcook the paneer after curdling, or it may turn hard.

RasMalai Recipe | lets learn that How To Make Soft RasMalai At Home quickly By Devanshu

RasMalai Recipe | How To Make Easy Soft RasMalai At Home:-


      Ras malai is a popular Indian dessert consisting of white cream, sugar, milk, and cardamom-flavored paneer cheese known as chhana. Almonds, cashews, and saffron are often added to the dessert. Ras malai is of West Bengali origins, and is sometimes described as a rich cheesecake without a crust.

Ingredients For Making RasMalai

Prep Time : 20 mins

Cook Time : 2:30 Hour

Cuisine : Bengoli Total Time : 2:50 Hour

Course : Desserts, Sweets

Serving : 20

Author: Devanshu Purohit

Ingredient Of Rasmalai :-

2 liter Milk or 8 cup (For Making Chenna) (२ लीटर दूध या ८ कप)
2-3 tbsp. Lemon juice or Vinegar (२-३ बड़े चम्मच। नींबू का रस या सिरका)
1 liter chilled Water (१ लीटर ठंडा पानी)

For sugar syrup :-

2 cup sugar (२ कप सफेद चीनी)
6-8 cup water (६-८ कप पानी)
½ tsp cardamom powder (½ छोटा चम्मच इलायची पाउडर)

To Make Rabri :-

1.25 litres full fat whole milk or 5 cups milk
2.5 to 3 tbsp. sugar or add as required
½ teaspoon cardamom powder (choti elaichi powder)
12 to 15 saffron strands (kesar) - crushed (Optional)
8-9 Pista or Badam sliced

Instruction For Making Soft Rasmalai :-

How To Make Make Thickened Milk For Rasmalai :-

Pour 3 cups of milk into a heavy bottom pot and boil.
Add saffron and sugar when the milk comes to a boil.
Reduce the flame to medium. Stir every 2-4 min to prevent the milk from scorching at bottom.
When a layer of cream forms, just move it aside
Boil until the milk thickens and reduces to half the quantity. set aside to cool for further use.
Cool half of this and chill in the fridge. keep the other half warm .

Lets We Made Chenna For Rasmalai

Bring 5 cups of milk to a boil in a pot. Turn off the stove.
Pour lemon juice and keep stirring until the milk has curdled completely.
If it doesn't curdle then add some more and stir.
Next if it fails to curdle then turn on the stove & regulate to a low flame. Stir until it curdles.
Turn off the stove. Pour ice water or add ice cubes to the pot and set aside for 2 mins.
Drain to a muslin cloth lined over a colander.
Pour fresh water over the chenna and rinse well. You can also do it under running water for the sour taste to vanish.
Wrap the chenna in the cloth. Squeeze off excess whey and make a knot.
Next hang it for about 45 minutes to 1 hour for the excess whey to drain off.
Chena should not have any excess dripping whey & should not be completely dry. It must be moist and grainy but not very sticky or dry.

Let's Make Chenna Ball For Ras malai

Transfer the chenna to a plate. At this stage chenna should not have any excess whey in it.
Knead well for about 3 to 5 minutes until smooth. Chenna should not be grainy but must be smooth. Do not go by the time but focus on the texture - smooth, non grainy and non-sticky texture is required.
Make 20-22 equal balls and flatten them to make discs.

Let's Make Sugar Syrup For Ras malai

Bring 4 cups of water to a boil with 1½ cup sugar.
Stir until the sugar dissolves completely. Then add cardamom powder.
When the sugar syrup begins to boil rapidly, then add the discs gently.
Cook covered for about 9 to 10 minutes on a moderately high flame.
Turn off the stove. Remove the saucepan from the stove to avoid cooking further.
Keep the lid closed for the next 20 mins to avoid them turning flat or shrinking.
When done they will sink in the syrup.

Let Ready the Rasmalai | Now We Start Assembling The Ras malai

Take off the rasgulla that we prepared on a plate and cool them.
Squeeze them gently in between your palms to remove sugar syrup.
Add these to the half of the warm thickened milk or rabri.
Rest them for 3 to 4 hours. Pour the other half of the chilled rabri to this just before serving.
Garnish ras malai with chopped nuts.

Devanshu Kitchen