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Rasmalai
Soft paneer dumplings soaked in saffron-cardamom milk - Bengal's most exquisite sweet.
30 mins
45 mins
8 people
Bengali
Full-fat milk
For chenna
2 liters
Lemon juice
3 tbsp
Full-fat milk
For rabri
1 liter
Sugar
For syrup
300g
Cardamom
Crushed
4 pods
Saffron
15 strands
Pistachios
Sliced for garnish
2 tbsp
Rose water
1 tsp
🍽️ Fresh chenna
→ Ricotta cheese (drained)
Similar texture, much faster
Boil 2L milk, add lemon juice to curdle. Strain and rinse chenna.
💡 Pro Tip: Rinse well to remove all lemon taste
Knead chenna until silky smooth (5-7 minutes). Shape into flat discs.
💡 Pro Tip: Kneading until smooth is crucial - grainy chenna makes hard rasmalai
Boil sugar syrup. Cook chenna discs in syrup for 15 minutes. They will double in size.
💡 Pro Tip: Discs expand - make them smaller than desired final size
Reduce 1L milk to half. Add cardamom, saffron, sugar to taste.
💡 Pro Tip: Stir constantly while reducing to prevent burning
Transfer cooked discs from syrup to reduced milk. Chill for 4+ hours.
💡 Pro Tip: Longer chilling = better flavor absorption. Overnight is ideal
Garnish with pistachios and saffron strands. Serve chilled.
💡 Pro Tip: Serve very cold for best experience
- ✓Knead chenna until completely smooth
- ✓Discs will expand in syrup - shape small
- ✓Reduce milk slowly with constant stirring
- ✓Chill overnight for best results
- ✓Saffron and cardamom are essential
- ✓Must be served cold
- →Chilled in saffron milk
- →Garnished with pistachios
- →With extra saffron strands