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Rasmalai Recipe

Written by on October 28, 2021

Traditional Rasmalai Recipe by Archana's Kitchen


For chenna / paneer:

  • 1 litre milk (full cream cows milk)
  • 2 tbsp lemon juice
  • 1 cup water

for sugar syrup:

  •  cup sugar
  • 8 cups water

For rabri / rabdi:

  • 1 litre milk
  • ¼ cup sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios (chopped)
  • 5 almonds (chopped)
  • 10 cashews (chopped)


chenna / paneer recipe:

  • firstly, boil milk.
  • additionally, add lemon juice and stir till milk curdles completely.
  • drain the curdled milk and squeeze off excess water.
  • after 30 minutes, start to knead the paneer for 10 minutes.
  • furthermore, make small balls and flatten. keep aside.

sugar syrup recipe:

  • firstly, take sugar and water.
  • boil the syrup for 10 minutes.
  • after that, drop the prepared paneer balls.
  • cover and boil for 15 minutes.
  • furthermore, squeeze of sugar syrup.

rabri / rabdi recipe:

  • firstly, heat milk and get to a boil.
  • once a layer of cream is formed over the milk, stick it to sides of vessel.
  • repeat the process for atleast 5 times or till milk reduces to one-third.
  • further, add sugar, cardamom powder and saffron milk.
  • give a good mix and get to boil.
  • also scrape off the collected cream from sides. and give a good stir.
  • further, refrigerate for 2-3 hours.

rasmalai recipe:

  • firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
  • finally garnish with few chopped nuts and allow to absorb for 2 hours.

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