Rasmalai recipe – how to make rasmalai recipe – Instant bengali rasmalai recipe

Rasmalai is a delicious Indian dessert and one of the most popular Bengal sweet made from spongy chenna or cottage cheese balls (rasgullas) which are soaked in saffron flavoured sweetened milk.  This recipe is a instant recipe made from readymade rasgullas and condensed milk and can be prepared in 15-20 minutes.  Rasmalai is best served chilled and garnished with chopped almonds and pistachios.

The tradional method to prepare the rasmalai is to prepare the chenna first by boiling and curdling milk, make balls of it  and then boil them  in the sugar syrup.  Then these balls are dipped or soaked in the creamy and flavoured thickened milk.

If you have rasgullas and condensed milk ready, it can be prepared instantly and is ideal for any instant kids party or for any festival occasions or  when you have guests at home.

If you are looking for sweet /festival recipes, also check  these recipes :

Gulab Jamun

Carrot halwa

Dudhi halwa

Kaju katli

coconut ladoo


Prep Time :  5 mins

Cook Time : 15  mins

Yield:  8 rasmalai

Bengali cuisine


Rasgullas – 8

Milk – 2 cups

Condensed milk – 1/2 cup

Saffron strands (kesar) – 12-15

Cardamom powder – 1/4 teaspoon

Chopped almonds and pistachios for garnishing – 2-3 tablespoons


Squeeze the excess sugar syrup from the rasgullas by pressing it gently by hand.  Do not oversqueeze or else it will crumble.  You can also squeeze it with the help of 2 flat spoons or spatulas.  Keep the squeezed rasgullas ready.


Heat milk in a pan on medium flame.  Once the milk comes to a nice boil, add condensed milk, saffron strands, cardamom powder and mix well.  Keep stirring and cook for a minute on a low to medium flame.


Add chopped nuts and give a quick mix.  The thickened sweet milk or rabri is now ready.


Add the drained rasgullas to the thickened milk and simmer for 5 minutes on a low flame.  Switch off the flame.  Instant rasmalai is ready.


Once cooled down, refrigerate the rasmalais atleast for an hour and serve chilled.



Condensed milk gives a rich and creamy taste to the rasmalai.  If you want little more sweet in taste, add sugar as desired.

Always serve rasmalai chilled.





One Response to Rasmalai recipe – how to make rasmalai recipe – Instant bengali rasmalai recipe

  1. Raje says:

    Thx for the recipe. All at home loved it. I want to know how I can make use of the syrup after taking out the rosgulla. Thx again

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