Traditional Rasmalai Recipe
A vegetarian Indian recipe with -/2 chenna (homemade cottage cheese), sooji (semolina/ rava), water. Ready in 1h, serves 12.
Curated byAarav Mehta🇮🇳
Instructions
24 steps- 1
To begin making Traditional Rasmalai Recipe, get all the ingredients ready
- 2
Make sure that the chena or paneer should is not too much moist or be too dry
- 3
Take all the chenna on a plate and add sooji to it and knead for about 5 minutes
-/2 chenna (homemade cottage cheese)(1 cups)sooji (semolina/ rava)(1 teaspoon) - 4
Reason to add semolina is to help it act as a binding agent
- 5
Knead it well with your palms for 5 to 6 minutes to get smooth texture
- 6
This kneading process is very important and it decides the texture of rasmalai
- 7
Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks
-/2 chenna (homemade cottage cheese)(1 cups) - 8
Prepare all the rasmalai patties in this way
- 9
Keep in mind that the rasmalai patties will expand in size while cooking
- 10
Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat
water(3 cups)sugar(2 cups)rose water(1/2 teaspoon) - 11
Mix and continue stirring the sugar syrup until it will be dissolved
sugar(2 cups) - 12
When the sugar syrup will start to boiling
sugar(2 cups) - 15
drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan
sugar(2 cups) - 16
The size of the rasmalais will be doubled on cooking in sugar syrup
sugar(2 cups) - 17
Cover the vessel with lid and cook 25 minutes on medium flame
- 18
Open the lid and gently stir every 5 minutes to ensure even cooking and puffing
- 19
Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool
sugar(2 cups) - 20
After cooling down you can press the rasmalai patties in your palms
- 21
be gentle and don’t apply too much of pressure, as then the rasgullas will break
- 22
there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them
sugar(2 cups) - 23
Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai
rabdi(5 cups)cashew nuts - sliced(5) - 24
Keep refrigerated for 3-4 hours
- 25
After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve
saffron strands(1/2 teaspoon) - 26
Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home
Rate this recipe
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Traditional Rasmalai Recipe
A vegetarian Indian recipe with -/2 chenna (homemade cottage cheese), sooji (semolina/ rava), water. Ready in 1h, serves 12.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
24 steps- 1
To begin making Traditional Rasmalai Recipe, get all the ingredients ready
- 2
Make sure that the chena or paneer should is not too much moist or be too dry
- 3
Take all the chenna on a plate and add sooji to it and knead for about 5 minutes
-/2 chenna (homemade cottage cheese)(1 cups)sooji (semolina/ rava)(1 teaspoon) - 4
Reason to add semolina is to help it act as a binding agent
- 5
Knead it well with your palms for 5 to 6 minutes to get smooth texture
- 6
This kneading process is very important and it decides the texture of rasmalai
- 7
Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks
-/2 chenna (homemade cottage cheese)(1 cups) - 8
Prepare all the rasmalai patties in this way
- 9
Keep in mind that the rasmalai patties will expand in size while cooking
- 10
Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat
water(3 cups)sugar(2 cups)rose water(1/2 teaspoon) - 11
Mix and continue stirring the sugar syrup until it will be dissolved
sugar(2 cups) - 12
When the sugar syrup will start to boiling
sugar(2 cups) - 15
drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan
sugar(2 cups) - 16
The size of the rasmalais will be doubled on cooking in sugar syrup
sugar(2 cups) - 17
Cover the vessel with lid and cook 25 minutes on medium flame
- 18
Open the lid and gently stir every 5 minutes to ensure even cooking and puffing
- 19
Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool
sugar(2 cups) - 20
After cooling down you can press the rasmalai patties in your palms
- 21
be gentle and don’t apply too much of pressure, as then the rasgullas will break
- 22
there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them
sugar(2 cups) - 23
Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai
rabdi(5 cups)cashew nuts - sliced(5) - 24
Keep refrigerated for 3-4 hours
- 25
After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve
saffron strands(1/2 teaspoon) - 26
Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home
Rate this recipe
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