Rasmalai: Indian cuisine,dessert

Welcome to Little Chef’s Apron! Today we’ll make something that is a delicious dessert of Indian cuisine. People think that it is hard to make but to be honest it is one of the easiest recipes I have ever made.

The Rasgulla:


150 gms sugar

500 ml water

500 ml cow milk for chenna

A pinch of cardamom

1/2 tsp lemon juice

10-15 ml vinegar


. First, add the cow milk to a vessel and bring it to a slight boil.

. As the milk becomes hot, add the vinegar slowly and keep mixing the milk and vinegar . When the milk curdles completely, transfer it to a strainer and let the excess water strain in a bowl.

. Wash it with cold water to remove any extra citrus flavour.

. Let it cool completely and move on with the syrup.

. For this the syrup is very thin with a watery consistency. Add the sugar, water and cardamom to a bowl and keep it on the stove on high flame till the sugar dissolves. Once the sugar dissolves , lower the flame.

. Add the lemon to prevent the sugar from crystallising. Let it simmer for 5 minutes and meanwhile knead the chenna prepared earlier.

. Transfer it to a board and knead it with the palm of your hand . Rub it gently on the board and within 5 minutes, it would form a smooth dough. If you have kneaded the chenna properly then it would not break in the syrup.

. Make the shapes of rasmalai from this and then transfer them slowly into the syrup and keep it on low-medium flame for 12-15 minutes.

. Then transfer it to a bowl with warm water in it. With this , extra sugar syrup would be drained.

The Ras:


500 ml milk

50 gms sugar

Strands of saffron


. Add all the ingredients in a pan and cook it on low flame for 3-4 minutes. Then squeeze out any extra water from the rasgullas and then transfer it to the Ras.

. Then keep it in the fridge for 3-4 hours and even better, 1 day.

. Serve it in a bowl with some chopped nuts and few strands of saffron.


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