Rasmalai recipe

 Rasmalai recipe | soft rasamali & rabdi halwai style 9 secret tips

Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips with detailed recipe. a well-known and common recipe for an Indian dessert that uses milk solids and is steeped in sweetened milk rabdi. It essentially comes from the eastern portion of India and is known as rossomalai, ras malai, or rasa malei, among other names. Although it can also be offered after a mouthwatering chaat snack meal, this incredibly popular juicy dessert is normally served after a filling lunch or dinner.

Rasmalai Recipe | Soft Rasamali & Rabdi Halwai Style 9 Secret Tips step by step recipe. In this post, I've attempted to provide 9 fundamental guidelines for creating a moist, silky rasmalai recipe in the halwai manner. The first and most important piece of advice is to use full-cream cow's milk for the greatest outcome. It contributes to the production of milk solids, also referred to as chenna, which maintains its structure even after boiling. Second, try to whisk the milk constantly while it is boiling to prevent cream or malai from forming. For the finest outcome, you might also use a wooden spatula. To further taint the milk, apply vinegar or lemon juice. The best solution is vinegar, however you might need to wash the chenna first.

Rasmalai recipe

Prep Time10 mins
Cook Time45 mins
Resting Time30 mins
Total Time1 hr 25 mins
Servings Servings
Calories93 kcal


for chenna:

▢2 litre milk
▢2 tbsp vinegar
▢1½ cup sugar
▢3 pod cardamom
▢7 cup water

for rabdi:

▢1 litre milk
▢few saffron
▢pinch saffron food colour
▢½ cup sugar
▢¼ tsp cardamom powder
▢2 tbsp nuts (chopped)


how to prepare chenna for rasmalai:

Step 1: First, bring 2 litres of water to a boil while stirring occasionally to avoid burning.

Step 2: Add 2 tablespoons of vinegar and mix. The milk will begin to curdle, as you will see.

Step 3: As the milk totally separates water from the curds, add one more tablespoon of vinegar and stir.

Step 4: Water should be drained over cheesecloth. Here, any clean cloth will do.

Step 5: Stop cooking by rinsing with cold water to get rid of the sourness.

Step 6: Gently press the paneer and hang for 30 minutes.

Step 7: Now gently crumble the moist paneer in your hands.

Step 8: Gently begin to knead using the palm.

Step 9: Knead the paneer mixture until it becomes completely smooth and grain-free. Avoid over-kneading here or the rasgulla will become tough.

Step 10: Pinch chenna into a small ball-sized portion to make smooth, crack-free balls that are slightly flatten.

Step 11: Keep the paneer ball that has been flattened aside and cover with a wet cloth.

how to boil rasmalai in sugar syrup:

Step 1: First, combine 112 cups sugar, 3 cardamom pods, and 7 cups water in a big bowl.

Step 2: Dissolve sugar by stirring.

Step 3: Boil the water for a further five minutes, or until a thin layer of sticky syrup forms.

Step 4: Drop a prepared paneer ball into the pan while maintaining a high flame.

Step 5: Boil with the cover on for 7 minutes, or until the ball doubles in size.

Step 6: The chenna was prepared well. put aside.

how to make rabdi:

Step 1: First, warm 1 litre of milk with a few saffron threads and a pinch of saffron food colouring in a big kadai.

Step 2: Get the milk to a boil while stirring.

Step 3: Cook the milk further until it starts to slightly thicken.

Step 4: now stir in 1/2 cup sugar and let the water boil.

Step 5: Avoid making too thick milk since Chenna will find it difficult to absorb it.

Step 6: Add 2 tbsp of nuts and 1/4 tsp of cardamom powder as well. combine gently.

how to soak rasmalai in rabdi:

Step 1: Squeeze the cooked paneer balls to remove the sugar syrup.

Step 2: Pour the prepared rabdi over them and lay them in a tray.

Step 3: Rest for a minimum of 4 hours, or until the rasmali is thoroughly soaked.

Step 4: Finally, enjoy rasmalai cool or slightly warmed.


First off, when kept in the refrigerator, rasmalai keeps fresh for 5-7 days.
Use full cream cows milk as well for the greatest chenna.
The rabdi is also a little too sweet, even though chenna should be absorbing the sweetness.
The rasmalai recipe should not be overcooked because it becomes hard.


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