by Hearty Food Talks


Rasmalai is basically a flavored, creamy, and thick milk consists of Chenna  or homemade paneer balls. The flavored milk is made with thickened milk, sugar, saffron, cardamom powder, and rose water. The super soft Chenna balls are the core of this recipe and make Rasmalai a great dessert for special occasions. Rasmalai is always served chilled.


  • Total 6 cups Whole Milk:
  • 4 cups Whole Milk (homemade Paneer)

Flavored Milk

  • 2 cups Whole Milk (to make flavored Milk)
  • 6 to 8 Saffron Threads or strands
  • 1/4 tsp. Cardamom Powder 
  • 1 tsp. Rose Water
  • 8 to 10 Pistachios
  • 1 tbsp. Sugar

Sugar Syrup:

  • 10 cups Water
  • 2 n 1/2 cups Sugar

Homemade Chenna or Paneer

Crumble it into small pieces.

Mash the Chenna into a soft and smooth dough (using your palm).

Shape the Chenna or Paneer dough into tiny balls.

On the other hand prepare the sugar syrup on high heat (syrup will be kind of sticky in about 2 minutes).

At this point, carefully drop the Chenna balls into the boiling sugar syrup.

Immediately, cover the lid of the pan. Heat has to be on high during the entire cooking process.

Open the lid after 5 minutes. Gently and quickly, turn these balls upside down.

Place the lid back on the pan, and at this time let it cook untouched, for flat 10 to 12 minutes.

Chenna balls are almost double in size. Turn off the heat and open the lid. Let the pan rest on stove.

Side by side (rather right in the beginning) boil the milk and let it simmer until thickens or reduced to 2/3 or 1/2 of its quantity. Add saffron strands, cardamom powder, rose water, and sugar to taste.

Place the cold flavored milk in a deep dish.

Transfer the Chenna Balls into flavored milk.

Garnish the Rasmalai with pistachios.

Refrigerate the Rasmalai in a closed container overnight or at least for a couple of hours.

Topped with a dried Rose petal, our chilled Rasmalai is ready to serve!


Rasmalai is one of my family favorite protein packed dessert recipes. 

Make sure to gently squeeze as much sugar syrup as possible before soaking the Chenna or Paneer Balls in the flavored milk. Also, add a very little sugar to the flavored milk as the Chenna balls are already be having some sweetness. 

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