Rasmalai Recipe | Soft & Spongy Bengali Dessert

Rasmalai recipe (Bengoli dish)

A traditional Bengali dessert, rasalai is made with spongy, soft paneer patties soaked in rich, creamy milk with a hint of saffron. It is a must-have treat for festivals, weddings, and other special occasions because of its delicate taste and melt-in-your-mouth texture. This royal dessert, which originated in West Bengal, is now well-known throughout India and even in Indian eateries outside the country. The ideal harmony of sweetness, cardamom scent, and saffron-infused milk's richness are what make it so alluring.

I still recall my cousin's wedding, where I had my first taste of Rasmalai. The soft paneer ball that had been soaked in flavored milk simply melted in my mouth as soon as I took a bite, leaving behind a magically creamy sweetness. Since then, whenever I want to impress guests or spoil my family, this dessert has become my go-to choice. This recipe promises the same authentic taste in your kitchen, whether you call it Ras Malai, Bengali Rasmalai, or Rasmalai sweet.

Ingridients needed

For the Paneer Patties (Rasgullas):

1 liter full cream milk
2–3 tablespoons lemon juice or vinegar (for curdling milk)
1 teaspoon cornflour (optional, for smooth texture)
4 cups water
1 cup sugar

For the Rabri (Flavored Milk):

1 liter full cream milk
½ cup sugar (adjust as per taste)
6–8 saffron strands (kesar), soaked in 2 tablespoons warm milk
½ teaspoon cardamom powder
8–10 chopped pistachios
8–10 chopped almonds

Procedure for Making Rasmalai

Step 1: Make the Paneer (Chenna)

Boil 1 liter milk in a heavy-bottom pan.

Once it starts boiling, reduce the flame and add lemon juice/vinegar slowly while stirring.
When the milk curdles and whey separates, switch off the flame.
Strain through a muslin cloth, rinse with cold water to remove the sourness, and squeeze out excess water.
Hang the cloth for 30 minutes to remove all moisture.

Step 2: Shape the Patties

          Transfer the chenna to a plate and knead for 8–10 minutes until smooth.

Add 1 teaspoon cornflour and knead again.
Shape into small, flat, smooth discs (avoid cracks).

Step 3: Cook the Patties (Rasgullas)

In a large pan, boil 4 cups water with 1 cup sugar.

Drop the patties gently into boiling syrup, cover, and cook for 12–15 minutes.
Once cooked, remove from syrup and let them cool slightly.

Step 4: Prepare the Rabri (Flavored Milk)

In another pan, boil 1 liter milk and reduce it to about ¾ quantity on low flame.

Add sugar, saffron milk, cardamom powder, and chopped nuts. Stir well.

Step 5: Assemble the Rasmalai

Squeeze the extra syrup from cooked patties gently.

Add them to the warm rabri and let them soak for at least 2–3 hours in the fridge before serving. 

Special Tips for Perfect Rasmalai

1. Always use full cream milk for rich and creamy texture.
2. Knead the chenna until it becomes smooth and soft; this gives spongy patties.
3. Do not overcook the patties; they will turn rubbery.
4. Soak the saffron in warm milk for deeper flavor and color.

FAQs about Rasmalai Recipe

Q1: Can I make Rasmalai without saffron?
Yes, you can skip saffron, but the flavor and color will be slightly different. You can add rose water or kewra water for fragrance.

Q2: Why are my Rasmalai patties hard?
Overcooking or insufficient kneading of chenna can make patties hard. Always knead until smooth and cook on medium flame.

Q3: Can I make Rasmalai in advance?
Yes, Rasmalai tastes even better the next day as the flavors develop while chilling.

Q4: Can I use store-bought paneer for Rasmalai?

Fresh homemade paneer works best. Store-bought paneer might not give the same softness.