Food Connection

Ras Malai

Enjoy festive days with homemade rasmalai.



Preparation And Cooking Time

60 Min.



Cooking Method :   

For chhena balls-

  1+1/2 Liter Full cream cow milk

  200g Sugar

  1+1/2 Litre water

  2Tbsp Lemon Juice

  1/8tsp Yellow food color

For Milk-

  1 Litre Full cream milk

  100g sugar

  1Tbsp Pistachio flakes

  1Tbsp Almond flakes

  1/2 Tsp Cardamom Powder

  Few Strands of Saffron (kesar)

  Few dry rose petals, 1Tsp Rose water

For chhena balls, boil milk and stir occasionally.

Switch off the flame and add one glass of water for reducing the temperature of milk.

Add 2tbsp of water in lemon juice.

Gradually add lemon juice in milk and stir the milk gently.

It has started to curdle.

Take a sieve and place a muslin cloth over it.

Drain out the excess water from chhena.

Again place a sieve on a vessel and wash the chhena with water till it completely cools down.

Squeeze it with hands.

Keep on a sieve and place a heavy object over it for 15-20 minutes.

Take out chhena from the cloth on platform.

Mash it with the lower part of palm.

Add food color and mash for 8-10 minutes.

Make lemon size balls and flatten them with the palm.

Add 1.5 litre water and 200g sugar for sugar syrup. Allow to boil till sugar dissolves properly.

Add prepared chhena balls one by one.

Note :- Water should be on boiling stage.

Cover with a lid and allow to boil for 10 minutes on high flame.

Have a look!! They are doubled in size.

Switch off the flame and let it cool on its own.

For sweetened milk - Add milk in pan and bring to boil. Occasionally give a stir.

Add saffron and boil it for 20 minutes on medium to low flame. Stir occasionally.

Milk should not be very thick because then the chhena balls will not absorb the milk.

Add sugar and cook for 5 minutes.

Switch off the flame and add pistachio flakes, almond flakes and cardamom powder.  Allow to cool completely.

Add rose water.

For assembling squeeze the chhena balls from the sugar syrup and place on the serving plate.

Pour sweetened milk over the chhena balls.

Garnish with dry rose petals, pistachio flakes and almond flakes. Serve chilled.

Homemade delicious rasmalai is ready!!

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