Kesar rasmalai | how to make rasmalai at home

Rasmali is a traditional Indian dessert. With goodness dry fruits, this recipe is purely made out of milk. In condensed milk discs or balls made of paneer  (chenna) is added into it. The yellowish color in ras malai comes from “kesar” (saffron). It won’t be wrong to call it “Shahi dessert”.


Kesar rasmalai | how to make rasmalai at home

Bengali Rasmalai sweet is made with flattened balls made from chenna soaked in cardamom-flavored malai. To split the milk separately into whey and chenna , a small amount of vinegar or lime juice is added. The whey is removed before the milk solids are drained, chilled, and kneaded into a dough.
The dough is split into various little balls, which are boiled in boiling sweetened water with a splash of rose water. The balls are then immersed in milk with dry fruits.
So lets learn how to make restaurant style rasmalai at home in easy steps.
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 1 hr
Course sweets
Cuisine Indian
Servings 6 people
Calories 331 kcal


  • saucepan 
  • Bowl
  • Ladle
  • kitchen towel


Chenna :

  • cups whole milk (दूध) - use full fat milk for best results
  • 1 lemon's juice (नींबू का रस)
  • 1 tbsp cornstarch

Syrup :

  • 4 cups water
  • 1 cup sugar

Rasmalai :

  • 2 cups whole milk
  • 5 tbsp sugar
  • ½ tsp saffron threads, (केसर) - soaked in (30 ml) warm milk
  • 5 green cardamoms pods, (हरी इलायची) - skin removed and seeds pounded into powder
  • pistachios, (पिसता) - chopped into thin slivers (for garnish)
  • fresh rose petals (for garnish) (गुलाब की पंखुड़ियाँ)
  • Handful of chopped dry fruits


  • Bring the milk to a boil in a big, heavy-bottomed pot over medium-high heat to prepare the chenna. When it reaches a boil, lower to a low heat and add the lemon juice. After approximately ten minutes, drain the milk through a sieve. Rinse the chenna well with water and set it aside for 20 minutes to drain all of the liquid. Squeeze out any residual water using your hands. Place the chenna in a large mixing dish.
  • Add the cornstarch to the thickened chenna and knead for 12 minutes, or until perfectly smooth. Roll them into smooth balls, approximate size of ping pong balls.
  • Bring the water and sugar to a boil in a big saucepan over high heat to produce the syrup. Cook for 15 minutes after gently placing the balls in the boiling syrup.
  • Meanwhile the balls are being cooked, prepare the rasmalai. Combine the milk, sugar, saffron-milk combination, and cardamom in a medium saucepan over low heat and simmer for 25 to 30 minutes, or until the milk has reduced by nearly half. Also add desired dry fruits, i personally love resins, cashews, pista etc.
  • Gently remove the chenna balls out of the syrup, which should have doubled in size by now, and squeeze and gently flatten them. Put them in thickened milk (rasmalai). Chill it in the refrigerator overnight. Immediately before serving, garnish with pistachios and rose petals.


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Keyword bengali rasmalai, rasmalai, rasmalai ki recipe, rasmalai recipe, rasmalai sweet
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