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Bengali Dessert: Homemade Kesar Pista Rasmalai

Sukanya Ghosh
Prep Time 6 hrs
Cook Time 40 mins
Total Time 6 hrs 40 mins
Course Dessert
Servings 18


For Chenna

  • Pure cow's fresh Milk with fat content 3-4 %, no toned and homogenized ones : 2 litre
  • Vinegar white : 3 tbsp diluted in one cup of water / alternately lemon juice diluted in water
  • Cornflour : 1 tsp leveled up

For Sugar Syrup

  • Sugar : 1 cup industry standard liquid measuring cups, do not use your tea cups
  • Water : 7 cups using the same measuring cup

For Rabdi / thickened milk

  • Milk full fat fresh milk : 1 litre for thick rabdi you will need 1.5 l milk
  • Sugar : ¾ cup depending upon the sweetness of the sugar I am using
  • Kesar : few strands
  • Pistachios : 2 tbsp chopped finely
  • Rose essence : few drops optional


For Rasmalai balls

  • Boil the milk . Switch off the heat. Curdle the milk by slowly adding the souring agent.
  • Stir properly after adding the souring agent. Go slowly and if it didnt curdle well, add little more.
  • The chhenna curds will coagulate and separate from the greenish whey.
  • Strain the chenna in a soft cotton cloth. Wash the warm chenna under running cold tap water.
  • It will keep the chenna remain soft.
  • Tied it nicely and hang the chenna for 3-4 hours or more.
  • I usually prepare the chenna at night and hang it overnight. Next day morning I prepare the rasgullas.
  • In a wide open mouthed vessel, (I use a flat bottom kadhai) dissolve the sugar in water.
  • Bring it to the boil.
  • I use one cup sugar and seven cup water ratio.
  • This will take some time, so meanwhile knead the chenna with the help of your hand's knuckle and heels of your palms.
  • Chenna will slowly change its texture from soft granular curds to fine textures.
  • Sprinkle cornflour , if using and knead it gently.
  • Stop kneading the chenna when your hands are greasy enough.
  • Make 18 balls out of it.
  • Take one ball between your palm, press it once gently to flatten it. Gently rub your fingers along the edges to smooth out the visible cracks. Fine cracks are okay.
  • Drop the rasmalai balls in rapidly boiling sugar syrup one by one.
  • My vessel could hold upto 9 rasmalai balls in one go. Keep the remaining rasmalai balls covered with a moist cloth.
  • Cook the rasmalai balls on medium heat for 5-6 minutes, covered. Open the lid, splash cold water, cover and cook for another 6 minute.
  • By this time, you will observe that rasmalai balls has flattened enough and double in size.
  • Keep a vessel of cold water ready nearby.
  • Switch off the heat after cooking the rasmalai for 12 minute.
  • Gently take out one rasmalai ball from the hot syrup with the help of flat ladle.
  • Put the rasmalai balls between two flat ladles, and press gently to squeeze out the sugar syrup.
  • This will help to soak the milk properly.
  • Put that into the bowl of cold water.
  • Repeat the steps with all the cooked rasmalai.

Rabdi / Thickened milk

  • It is best to make ahead the rabdi and it will save lots of time.
  • Boil the milk in heavy bottom pan and reduce it to ?rd of its quantity.
  • From 2 litre milk, you will get around 700 ml reduced milk. You can thickened little more as per your preferences.
  • Lower the heat and add the sugar and keep stirring. Adjust the sweetness accordingly.

Making Rasmalai

  • Keep the milk warm on low heat.
  • Take four rasmalai out of the bowl of cold water. Squeeze them gently and slide them very gently in the pan of rabdi milk.
  • Let them cook in the milk for 30-40 second max.
  • Do not overcrowd the milk pan with the rasmalais. My milk vessel can hold upto 4 rasmalai comfortably in one go
  • Very carefully take out the rasmalai one by one with the help of flat ladle (like rice serving spoon) and place it gently in a flat container.
  • Remember, rasmalais at this stage will be extremely fragile, so handle them very carefully.
  • Repeat the steps for the remaining rasmalai.
  • Please note do not over boil the rasmalai in milk for longer time, than it is mentioned in the recipe.
  • Rasmalai will become chewy.
  • Once done, add the warm saffron soaked milk over it.
  • Sprinkle chopped pistachios over it and add the rose essence if using.
  • Pour the remaining hot milk over the rasmalai , cover it loosely and let it stand in room temperature for 4 hours at least.
  • Afterwards, you can keep the rasmalai in refrigerator.