Rasmalai Classic Recipe

40 minutes


serves 1

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Adjust Servings
3cups of milk for the rabri buy fresh
3cups of water for sugar syrup
1 ½ sugar
1tsp Saffron
Homemade Chena (For rasmalai balls)
Pinch of cardamom powder or Elaichi powder
2tbsp Sliced almonds/pista

Nutritional Information

200g Fat
100g Protein
146g Sugars
436g Calories
24g Carbs
137g Trans fat



Stage 1

Take 3 cups of milk, pour it into a pot and bring to boil. Once the milk comes to boil, add saffron and half a cup of sugar.
Reduce the flame to medium and keep stirring every 2 mins. This will prevent the milk from scorching. Boil until the milk thickens and reduces to half. Set this to cool down.
Mark as complete

Stage 2

Once cooled down, let this chill in the fridge Next, make small balls of chena , flatten them into discs. In case they crack, roll them gently and cover the cracks. Set these discs aside on a plate.
Boil 3 cups of water. Add 1 cup of sugar to it and keep stirring until the sugar dissolves. Once the sugar dissolves, add cardamom powder to it. Add the discs to the sugar syrup and cook for 6-7 mins on medium flame.
Mark as complete

Stage 3

Take the discs onto a plate and let them cool down. Squeeze them with your palms to remove the sugar syrup. Add the discs to the chilled rabri.
You can also simmer the rabri and the discs for about 2-3 mins to let the dissolve the rabri. Allow this to rest for a few hours. Garnish with chopped almonds/pistas and serve chilled.
Mark as complete


*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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