Sunday, June 7, 2020


Rasmalai Recipe

Rasmalai is a traditional Bengoli dessert. It is famous due to its heavenly taste. It can be prepared using milk with high fats.

Milk - 1.5 Litre
Sugar - 500 gm
Lemon Juice - 2 Tablespoons
Corn Flour - 1 Tablespoon
Elaichi, Keshar and Dry fruits

Serves 3 to 4 people


1. Boil one litre of milk. Once milk starts boiling, reduce the flame and add 2 to 3 tablespoons of lemon juice into it. Keep stirring till the milk is curdled. Ensure that water and paneer are separated. Pour and collect it in a cotton cloth. Wash the paneer with cold water to remove the sourness of lemon. Tie the cloth as shown in the picture. Keep it aside for an hour. Let the whey drain properly. It will help in making round balls without cracks.

2. Take a wide-mouth vessel to prepare the sugar syrup.  Add 500gm of sugar to 1 litre of water. Add two elaichi for flavour.

3. Once water is completely drained from paneer, take it out and make fine dough out of it. Knead it nicely for 10 to 15 minutes. You can add one tablespoon of corn flour for binding the balls we want to make.

4. Take half a litre of milk and boil it. Add sugar according to your taste. You can add elaichi, dry fruits and keshar. Rose water can add flavour to the milk. You can also add a little saffron color to the milk. Boil it for some time, let it cool down. Keep milk in the fridge for chilling.

5. Roll small sized balls of paneer dough.

6. Keep the sugar syrup on medium flame. Once it starts boiling, add paneer balls into it one by one. Boil it for 10 minutes. If you simply cool this down and refrigerate them, you will get Rasgullas.

7. For serving them as Rasmalai, squeeze the rasgullas gently to remove extra sugar syrup and drop them in the cold flavoured milk. Keep them in refrigerator and let them soak for some time. Serve them cold whenever you want.

Sharmishtha Gupte-Shinde
The Food Expert

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