Jul 09 2026
Restaurants›Curry Leaf›Rasmalai Recipe

Rasmalai Recipe

Inspired by Curry Leaf
Time2h
Serves6

Cheese patties simmered in milk and cardamom, served chilled.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Cheese Patties

For the Milk Syrup

Method

For the Cheese Patties

  1. 1

    Prepare the Paneer

    In a pan, bring 1 litre of milk to a boil. Once it boils, remove from heat and add lemon juice. Stir gently until the milk curdles. Let it sit for 5 minutes.

  2. 2

    Drain the Curd

    Line a sieve with muslin cloth and pour the curdled milk into it. Rinse under cold water to remove the sourness of lemon and squeeze out excess water. Allow it to drain for 30 minutes.

  3. 3

    Make the Cheese Mixture

    Transfer the drained paneer to a mixing bowl. Add sugar, all-purpose flour, and cardamom powder. Knead it for about 5-7 minutes until smooth and soft.

  4. 4

    Shape the Patties

    Divide the mixture into small portions and shape them into flat, round patties.

For the Milk Syrup

  1. 5

    Prepare the Milk Syrup

    In a large pot, bring 1 litre of full cream milk to a boil. Add sugar and stir until dissolved. Add cardamom pods and saffron strands, and simmer for about 10 minutes on low heat.

  2. 6

    Simmer the Patties

    Gently add the cheese patties into the boiling milk syrup and let them cook for about 15 minutes until they puff up and absorb the syrup.

  3. 7

    Cool and Serve

    Remove from heat and let the rasmalai cool in the milk syrup. Once cooled, refrigerate for at least 2 hours before serving. Garnish with chopped pistachios.

More from Curry Leaf