Rasmalai Recipe

Ras means “juice” or “juicy”. Malai means “cream” and refers to the thickened milk filled with clotted cream. This creamy thickened and sweetened milk is also known as Rabdi or Rabri). This says a lot about this yummy recipe – it is milky, creamy and downright delectable.

Making Rasmalai recipe at home is not difficult, even if you make them entirely from scratch. Start by making some of my Rasgulla a day or two before, and then later make the Rasmalai with the thickened milk.

Dividing work this way makes it easy. If you’re feeling short on time, you can absolutely use store bought rasgulla instead of homemade.

The recipe of thickened sweet milk or rabdi is made using the traditional method of reducing milk and thus tastes authentic like the Rasmalai served in the Indian sweet shops.

While Rasmalai is enjoyed across India, there are numerous ways to prepare it across different regions. For example, in Bengal, it is known as ‘rossomalai’ and is often made with Chenna (curdled milk) instead of paneer or ricotta cheese, giving it a lighter texture and milder flavor.

Rasmalai is usually served chilled and simply garnished with some chopped nuts and saffron threads. While serving, set out the dish of leftover thickened milk with the Rasmalai.

Today, chefs and even home cooks come up with modern, experimental ways of the traditional Rasmalai recipes. Rasmalai cake, Rasmalai ice cream, or Rasmalai cheesecake are some innovations, which combine the classic with contemporary.

You can also make Rasmalai during festivals like Diwali. If you like chenna-based sweets try Chenna Poda | Sandesh | Cham Cham | Chena Murki as well.