4. Methai (Asian Sweets)

Rasmalai Recipe


  • 12 to 15 Rasgulla – homemade or store brought ones
  • 1 litre whole milk
  • 4 to 5 tablespoons sugar or add as required
  • 10 to 12 almonds unsalted – blanched
  • 10 to 12 pistachios unsalted – blanched
  • ½ cup water for blanching the almonds and pistachios
  • ½ teaspoon cardamom powder
  • 1 to 2 teaspoons rose water or kewra water (pandanus water)
  • 8 to 10 saffron strands
  • few saffron strands – for garnish



1. To make rasmalai, you will need 12 to 15 rasgulla. You can either make them at home or you can use store bought ones.

If you want to make rasgullah at home the next recipe is on rasgullah you can learn from it.

rasgulla in pan with sugar syrup

2. Boil ½ cup water, then add 10 to 12 almonds. Cover and keep aside for 30 to 40 minutes.

NOTE: Usually both almonds and pistachios are added, but I had run out of pistachios, so I just used almonds. You can add about 10 to 12 each of the almonds and pistachios.

almonds soaking in hot water

3. After 30 minutes, peel the almonds and slice them. Keep aside.

blanched and slivered almonds for rasmalai recipe

Thicken Milk

4. While the almonds are blanching, add 1 litre of full fat whole milk in a thick bottomed pan or kadai.

milk brought to a simmer

5. Bring the milk to a boil on medium flame.

boiling milk for rasmalai recipe

6. While the milk is coming to a boil, take 2 tablespoons of warm milk from the pan and add it to a small bowl. Add 8 to 10 saffron strands. Stir and keep aside.

saffron soaking in some warm milk

7. Once the milk has come to a boil, lower the flame and simmer the milk. Collect the floating cream and push it to the sides of the pan using a spoon or spatula. Continue to cook this way till the milk is reduced to half.

simmering milk for rasmalai recipe has the cream and milk solids floating on top and being pushed to the side with a spatula

8. Keep on collecting the cream which floats on the top and move it to the sides. Also keep stirring the milk at intervals so that the milk does not scorch. 

This process of reducing the milk will take about 20 to 25 minutes after the first boil on a low to medium flame.

milk still boiling and obviously thicker after reducing by half

9. Once the milk has reduced to half of its original volume, add 4 to 5 tablespoons of sugar, or as per your taste.

sugar being added to thickened milk for rasmalai recipe

10. Stir well so that the sugar dissolves. Scrape the milk solids from the sides and reincorporate them into the simmering milk.

thickened sweetened milk in a pan

11. Add ½ teaspoon cardamom powder.

adding cardamom to thickened milk for making rasmalai recipe

12. Add most of the sliced almonds, reserving a few for garnish.

almonds added to thickened milk

13. Also add the saffron dissolved milk.

saffron steeped milk added to pot with thickened milk for rasmalai recipe

14. Stir to incorporate. Keep simmering the reduced milk at a low heat and stir occasionally. Check the taste and add more sugar if required.

I usually do not thicken the milk quite to Rabri consistency, as the rasgullas need to soak some of the sweetened milk. Just reduce the milk till it’s roughly half of its original quantity.

thickened milk in the pot after all steps have been completed

Assemble Rasmalai

15. Take each rasgulla and gently apply pressure with a spatula so the sugar syrup is removed from it. You can also press and squeeze the rasgulla in your palms. Be gentle and don’t apply too much pressure, as the rasgulla will break. There should be no sugar syrup in the rasgulla.

pressing rasgulla with the flat side of a spatula for rasmalai recipe

16. Press all the rasgulla balls this way.

rasgulla on a green plate after removing sugar syrup from pressing

17. Now place the squeezed rasgullas in the simmering milk.

rasgulla added to thickened milk for making rasmalai recipe

18. Simmer for 2 to 3 minutes on low heat. You can omit this step and simply place the rasgulla in the prepared rabdi. But they will be more juicy and flavorful if you let them simmer for a couple of minutes.

simmer rasmalai in the milk for best flavor and texture

19. Switch off the heat and add 1 to 2 teaspoons of either rose water or kewra water (pandanus water).

adding kewra water to rasmalai pan

20. Stir gently. Cover and let the rasmalai come to room temperature, then chill thoroughly in the fridge in a covered bowl or container.

Serve rasmalai garnished with some sliced almonds or pistachios and saffron strands. You can also serve rasmalai warm or at room temperature if you prefer. Enjoy!

4 balls of rasmalai in an oblong white serving dish covered with thickened milk and garnished with sliced almonds and saffron threads

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