Celebrate Janmashtami with these succulent, mouth-watering and gorgeous looking “Rasmalai”. Lord Krishna is my favourite avtaar of the divine whose b’days are unfailingly celebrated with childlike enthusiasm. Similar to my love for Lord Krishna, his love for Makhan-Malai is well known all over.  So in keeping with his food choices this Rasmalai recipe created by my grand-mother turns out to be just the perfect offering for my Lord and one that has been adored by Indian households over times immemorial! I use store-bought rasgulla’s and hence it is real easy and quick to make. Serve chilled and relish the sweet saffron flavour being released in your mouth as you experience the silky- soft texture of this regal rasmalai!

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Course Dessert
Servings 8 – 10 persons
Prep time 10 min.
Cook time 30 min. + chilling time

Ingredients for the Rasmalai

( 1 cup=200 ml, 1 tbsp=15 ml)

16 nos. Store bought rasgullas (or use Haldiram tin ones)
1 ltr. Milk (Nestle, Amul tetra pack)
4 – 5 tbsp Fresh malai
8 – 10 tbsp Sugar
10 – 12 Strands of Kesar dissolved in 1/4th cup milk
A handful Sliced green pistachios
A handful Sliced almonds
½ tsp Fresh cardamom powder

Instructions for the Rasmalai

1. Soak the rasgullas without syrup in cold water for 10 minutes.
2. Gently squeeze out the water and keep the rasgullas aside. Be careful not to break them. They should not contain any syrup. Also the water should be drained completely.

3. Boil the milk on medium flame. Let it simmer, keep stirring and reduce it to half.

4. Once you see it forming cream on top and leaving the sides a bit, add in the sugar (you can increase or decrease the quantity to suit your palate).
5. Add in the saffron strands and Elaichi powder and bring to a boil. Add in fresh malai.

6. Lower the flame and add in squeezed and washed rasgullas. Simmer for 2 minutes and then switch off the flame.

7. Cool it outside completely. When you cool the rasgulla cover with a net lid. Do not cover with steel lid as you don’t want steam to form and then fall into the Rasmalai. Then shift it to a refrigerator to chill. Add in the sliced pistachios and almonds and serve.


1. This is a quick recipe hence I’ve used the store bought rasgullas.  Feel free to use homemade ones too.
2. I’ve deliberately used tetra pack milk as the pasteurized milk rasmalai lasts for 2 days in refrigerator. The fresh milk one needs to be consumed same day.
3. Since the tetra pack milk has less cream (malai) We’ve added some malai from the regular milk we get.
4. At times people prefer to add 1 tsp Gulab Jal to the rasmalai and garnish with rose petals.  If you wish to do the same please feel free to do so.
5. Ensure the store bought rasgullas are fresh. Wash them in cold water well and drain off all the sugar syrup.  Squeeze the water from the rasgullas and use else you will have a liquidy rasmalai
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