Rasmalai recipe | How to make soft Rasmalai | Bengali Sweet Rasmalai

 Cooking Time: 45min (Need rest for 1 hour in between)

Item Quantity
Toned Milk 1 Liter
Saffron or Kesar (Optional)  5 to 6 threads
Sugar 1 and 1/2 Cups
Normal Milk 2 Cups
Lemon 2 in Quantity
Cardamom or Elaichi 1 teaspoon

  1. Let's try the very famous sweet Rasmalai. Firstly, we are going to make the Chena. For the Chena, we will keep the milk for boiling in a pan.
  2. Now take a bowl and squeeze the lemon in it. Of course, we are now keeping seeds in it. Mix the equal ratio of normal temperature water in it.
  3. As the milk started boiling, we are going to turn off the flame. We will add a 1/4 cup of normal temperature water in milk and start adding the lemon mixture in it. We can also use Vinegar instead of leman as well. 
  4. Gradually add the lemon mixture means like a spoon  at a time. Stir the milk and again add a spoon full of lemon water. 
  5. Once the milk gets curdle and all milk gets separated from the water our Chena will be ready. These steps are so much important to get the proper Chena for Rasmalai. We are going to strain the excess water from it by using a cloth. 
  6. Now, we are going to wash Chena again with ice-cold water, so that the lemon smell and the test will go from it. Again need to stain it with a cloth. Now in this stage, we will squeeze the excess water from Chena as shown in the reference image and we will hang it somewhere for an hour to get the remaining water out from Chena.
  7. Let's make Rabari till that, we need to boil 2 cups of milk. After boiling we will add cardamom or Elaichi powder and saffron threads as well. We are going to cook the milk for about 15 min on lower flame. We also need to add a half cup of sugar in it. 😋
  8. After one hour, we are going to knead the Chena, we just need to make it soft. We just need to spread it with palm, so that it becomes smooth like paste. We need to smooth it until it becomes smooth and starts leaving a little oil. The dough is not sticking to hand at all now.
  9. Now we are going to add one cup of sugar in 3 cups of water for making sugar syrup and keep it for boiling. 
  10. We are going to make small balls out of the dough and as soon as sugar syrup starts boiling, we will add these balls in the syrup.
  11. We will cover it and keep it boiling for 10 min on medium-high flame. After this stage will take the ball and squeeze the water out of the ball by pressing it in between of 2 spoons. And will add it in milk which we boiled earlier.
  12. We can observe that again the balls get bigger in shape after some time, and milk also went inside it. Now cool it down and our Rasmalai is ready to eat.😃

1) Instead of lemon we can use vinegar as well, but using the same way, the same ratio of water will go in it.
2) We can use sugar-free instead of normal sugar to reduce the calories in it.

This Bengali sweet contains around 300 calories in one serving bowl. This is very testy sweet and needs only a few ingredients. It's the best part of this recipe.

We can call it as dumplings of some Indian cottage cheese. This cheese is a good source of protein and so they strengthen and prevents from Bones and teeth diseases. It helps in lowering the lower body pain, back and joint pain helps in weight loss.

Helps in weight loss, OMG weight loss!😍 how? because of the high content of dietary fiber which helps indigestion. It also helps diabetics because of the right source of omega-3 fatty acids in it.

It also prevents stone formation in both kidney and gall bladder and prevents kids from malnutrition and so on. So these many benefits we will get from this cheese.

In Bengal, it called as Rossomalai, and the people used to make so many types of sweets from milk only, like Mishti Doi, Milk cake, Rabadi, Rasgulla etc. One of them is Rasmalai, all these sweets are so much testy.

In different languages, we called it differently, ras malai in Hindi language and Rasa Malei in Odia language. It has been described as "a rich cheesecake without a crust".

This recipe is much more interesting, try it and let us know the feedback of Rasmalai. Hope we all gonna enjoy the recipe a lot.


Referal images:
1) Squeeze the water from chhena:

Squeeze the water from chhena

2) Knead it by spreading it with palm:

spreading it with palm