Last Updated : 24 May 2016


Recipes 122
  • Servings
  • 10
  • Cook Time
  • 50min
  • Prep Time
  • 60min

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One of the desserts originated in West Bengal India. And consumed all over India, Pakistan , Bangladesh. The name comes from to words of Hindi ras, meaning "juice", and malai, meaning "cream".


  • 1 litre milk
  • 1 lemon juice
  • 1/4 cup sugar
  • 3 1/2 cup water
  • For malai
  • milk 1 litre
  • 1/2 cup sugar
  • Few saffron, pista and chopped almond


  • Boil 1 litre milk and add lemon juice .Strain the chenna in muslin cloth.Rinse chenna through running water to remove lemony flavour
  • Squeez ,tie a knot and hang it to remove excess water from chenna. Knead the paneer to a smooth dough,make small balls and flatten them.
  • Boil sugar and water ,now add paneer balls,cook for 5-6 min, rest it for 10 min.
  • For malai boil milk until it thickens and reduces to half then add sugar and saffron. Keep aside
  • Squeez extra sugar syrup from the paneer balls and put in malai ,cook for 5 more min in low flame.
  • Turn off, garnish rasmalai with dry fruits and serve chilled.



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