Rasmalai is one of the popular Bengali sweets. This is the easiest way to make homemade rossomalai (as we call in the Bengali Language)! Here spongy, soft rasgulla are simmered in thick, sweet, creamy, saffron-flavored milk.
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❤️About The Recipe
- It is a rich, decadent dessert perfect for festivals, parties or get-together.
- It looks complex dessert, but actually, it is very easy to make.
The rasmalai recipe is divided into two parts:
- Making rasgulla (which I have done a day before and kept in the refrigerator ready. Or use the store-bought ones and cut the time by half.
- Making ras (thick, sweetened milk which is similar to rabri). I have shared the authentic method without any shortcuts. If you prefer the instant route then use sweetened condensed milk (details below in notes).
🧾Ingredients
Here is the pic of ingredients to make homemade rasmalai.
- Rasgulla: Make at home or use store-bought.
- Milk: Always use full-fat version to get the perfect creamy, rich texture.
- Almonds: I have only used almonds, but you can use your choice of nuts like cashews, pistachios.
🍳Step By Step Photo Instructions
1) Take milk into a heavy bottom pan and bring it to a simmer on medium heat.
2) Meantime take rasgullas, lightly squeeze to remove the syrup.
3) Do not squeeze too hard that it crumbles or break. Do it gently.
4) Prep all them similarly and keep it aside.
5) Now back to the simmering milk. Keep stirring and scraping the sides of the pan. Simmer till it reaches its half quantity. It may take around 25-30 minutes.
6) Now add sugar.
7) Also, add saffron and again simmer for another 5 minutes.
8) Now add squeezed ragulla. And let it simmer for 2 minutes only and turn off the stove. In the end, add rose water and mix.
Now let it cool to room temperature and then chill it into the refrigerator. During this chilling time, rasmalai balls will soak up some ras and becomes super soft and melt-in-your kind. At the time of serving rasmalai, garnish with sliced almonds.
💭Expert Tips
What to make flattened disc-shaped rasmalai:
Follow my rasgulla method and while shaping balls, instead of round, shape into little discs like peda and cook. Use that here in the recipe.
Want to make instant rasmalai with condensed milk?
Take 2 cups of milk + ½ can of condensed milk + saffron, simmer for 5 mins. Add rasgulla and simmer for 2 mins. It is ready.
🥣 Storage Instructions
- In the refrigerator, rasmalai stays good for up to 3-4 days.
- In the freezer, it stays good for up to 3 months. Freeze in a freezer-safe container.
- To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat). You may need to stir well after defrosting.
FAQs
It should be served cold. So plan accordingly, make-ahead, chill in the refrigerator for 4-5 hours or overnight before serving.
After adding cooked rasgulla balls, don’t simmer for more than 2 minutes. The longer your simmer they will start to break into the milk.
Check Out Other Similar Desserts
PS Tried this rasmalai? Please leave a star rating in the card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Rasmalai
Ingredients
- 14-15 pieces Rasgulla (Homemade or store-bought)
- 6 cups Milk
- ½ cup Sugar
- few strands Saffron
- 2 teaspoons Rose water
- 2 tablespoons Almonds Sliced, for serving
Instructions
- Take milk into a heavy bottom pan and bring it to a simmer on medium heat.
- Meantime take rasgullas, lightly squeeze to remove the syrup. Do not squeeze too hard that it crumbles or break. Prep all them similarly and keep it aside.
- Now back to the simmering milk. Keep stirring and scraping the sides of the pan. Simmer till its reaches its half quantity. It may take around 25-30 minutes.
- Now add sugar and saffron, again simmer for another 5 minutes.
- Now add squeezed ragulla. And let it simmer for 2 minutes only and turn off the stove. In the end, add rose water and mix.
- Now let it cool to room temperature and then chill it into the refrigerator. At the time of serving garnish with sliced almonds.
Notes
- In the refrigerator, rasmalai stays good for up to 3-4 days.
- In the freezer, it stays good for up to 3 months. Freeze in a freezer-safe container.
- To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat). You may need to stir well after defrosting.
Vimal
Tried and followed all the instructions and turned out an awesome recipe in this festive season.
Everyone was praising even who don't like sweets. Iam a big fan of your recipes.
Wishing you and your family Happy Diwali and prosperous new year!!! 😉
Kanan
That is great. Very happy to know that everyone liked it.
Thank you for your best wishes. Happy Diwali and Happy new year to you and you family as well.
Pardeep
Hey Kanan, I finally made ras malayi yesterday. It turned out really really good I followed the exact directions. Took me a while but it was worth it. Even the store bought ras malayi doesnt taste this good! Rasgullas were perfect I wish I had doubled the recipe but I was scared that I was gonna mess up. I wonder if we can freeze it?!?! And thaw it later?!? Tell me what u think please
Kanan
that's Great. Happy to hear that it came out good.
Yes you can freeze it and thaw it. it will be fine. As you thaw, it will be slightly more watery.
So If making specially for the freezing then boil the milk few more minutes make the milk little thick.