Jul 13 2026
Restaurants›KS Kitchen›Rasmalai Recipe

Rasmalai Recipe

Inspired by KS Kitchen
Time1h 30m
Serves6

Make Rasmalai Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Rasgullas

For the Milk Syrup

Method

Making Rasgullas

  1. 1

    Prepare the Chenna

    In a large pot, boil the whole milk over medium heat. Once it comes to a boil, reduce the heat and add the lemon juice gradually, stirring gently until the milk curdles and the whey separates. Turn off the heat and let it sit for a few minutes.

  2. 2

    Strain the Curdled Milk

    Line a colander with a cheesecloth or muslin cloth and pour the curdled milk through it to strain out the whey. Rinse the chenna under cold water to remove the lemon flavor. Squeeze out excess water and hang the cloth for about 30 minutes.

  3. 3

    Knead the Chenna

    Transfer the chenna to a plate and knead it for about 5-7 minutes until smooth and soft. This is crucial for making soft rasgullas.

  4. 4

    Shape the Rasgullas

    Divide the kneaded chenna into equal portions and roll them into smooth balls. Ensure there are no cracks.

  5. 5

    Cook the Rasgullas

    In a large pot, bring the water and sugar to a boil. Add the rolled chenna balls and cover the pot. Cook on medium heat for about 15-20 minutes until the balls double in size.

  6. 6

    Prepare the Saffron Syrup

    In a small bowl, soak the saffron strands in 2 tablespoons of warm milk for about 10 minutes. Add the cardamom powder to this mixture.

Making the Milk Syrup

  1. 7

    Prepare the Milk Syrup

    In a saucepan, combine 2 cups of whole milk, 1 cup of sugar, and cardamom pods. Bring this mixture to a gentle boil, stirring occasionally until the sugar dissolves and the mixture thickens slightly.

  2. 8

    Add Rasgullas to Milk Syrup

    Once the milk syrup is ready, add the cooked rasgullas to the syrup along with the saffron mixture. Let it simmer for about 5-10 minutes to absorb flavors.

  3. 9

    Finish and Serve

    Remove from heat and add rose water. Allow the rasmalai to cool down to room temperature, then refrigerate for a few hours before serving.

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