How To Make Soft Rasmalai At Home


    Rasmalai Recipe

    Rasmalai is my favorite Indian sweet by miles. As a kid I wasn’t very fond of sweets but Rasmalai was my absolute favorite. Maybe because it’s so delicious or maybe because we didn’t get to eat it that regularly compared to other sweets. Rasmalai is a royal sweet often served in weddings and eaten on special occasions. I already have a rasmalai recipe on my blog but I thought of making a separate post to talk about how to make perfectly soft rasmalais at home. I hope it will be of some help to the readers.

    Rasmalai Indian Sweet

    There are two parts to Rasmalai – the rasmalai balls and the thickened milk.

    Rasmalai balls: To make rasmalai balls the milk is first boiled and and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup till cooked.

    The thickened milk or the ras: The rasmalai balls are finally dipped in thickened milk and chilled before serving. To make the “ras” [syrup] full fat milk is boiled till it thickens slightly. It is then flavored with saffron and cardamom.

    Kesar Rasmalai

    So now that we know what rasmalai is let’s talk a bit about how you can make them perfectly at home. The biggest problem that people face while making rasmalai at home is that the rasmalai balls often turn out hard whereas they should be totally soft and in fact melt in your mouth – that’s when you know you have made the perfect rasmalai. During my trip to India this time I made it so many times that now I feel confident in sharing these little tips which will make sure that your rasmalais turn out perfectly every time.

    I will talk about these tips as we go through the step by step picture for this recipe



    Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

    Point No.1 : Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet.

    Point No. 2: Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer.


    Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

    Point No. 3: Even though you have to squeeze out the water completely from the chena, make sure that it’s not completely dry. The chena should feel soft and moist even after you have squeezed out the water. So don’t press it too hard else it will become dry and resulting rasmalai balls will not be soft. This step is important so do leave little water in the chena so that it feels soft and moist when you mash it.


    Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

    Point No. 4: Mash the chena for 10 minutes, the time is crucial so don’t try to cut it down. When the chena is smooth you should be able to make smooth balls out of it.

    Point No. 5: The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size.


    Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done. They are always done by 15-17 minutes so you can skip this step if you want.

    Point No. 6: Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls.

    Point No. 7: The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

    Point No. 8: If you feel the sugar syrup is getting thicker and balls are sticking to the bottom of the pan, then keep adding little water constantly. The balls should not touch the bottom of the pan. The syrup should always be thin in consistency. With 4:1 ratio, you will hardly need to add any water. That’s why I said this is the perfect ratio for maintaining the correct syrup consistency.

    Point No. 9: Once the balls are cooked, let them cool down to room temperature. While the balls are cooling down make the thickened milk.


    In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside.
    Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.


    After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Also add finely chopped pistachios [if using]. Mix and switch off the flame.


    Take out the cooled down rasmalai balls from the fresh water bowl. Squeeze and flatten lightly using your hands and put in sugar syrup for around 10-15 minutes [so that they absorb the sugar] before transferring them to milk. Squeeze the balls carefully as they are very soft and can break easily. I like to flatten the rasmalai at this stage rather than flattening them in the beginning. I feel they get cooked evenly in the sugar syrup when the balls are round in shape.

    You can let the balls cool down in sugar syrup itself and then you can skip this step and transfer the balls directly to milk.


    After 10-15 minutes transfer the balls to thickened milk. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

    Point No. 10: The milk should be warm when you add the rasmalai balls to it. So the balls should cool down to room temperature but the milk should be warm.

    Rasmalai-Recipe-Step-8-notitle-cwmEnjoy soft melt in your mouth rasmalai!

    Rasmalai Recipe

    * Use real cardamom pods to get the crushed powder. Do not use the ready made cardamom powder that we get in stores, it doesn’t have the same taste as the real one.

    * Rasmalai taste best when chilled overnight. Also the balls soak the milk and all flavored get intermixed well in 8-10 hours. So to serve the next day, make them a day in advance.

    I hope these 10 tips help in making you the perfect soft rasmalai at home.

    How To Make Soft Rasmalai At Home

    Popular Indian Sweet - Indian Cottage Cheese Dumplings Soaked In Sweetened Thickened Milk Flavored With Saffron & Cardamom
    Course Dessert
    Cuisine Indian
    Servings: 5
    Author: Manali
    4.13 from 8 votes


    For the rasmalai balls

    • 1 liter whole milk
    • 4 tablespoons lemon juice
    • 1 teaspoon cornflour
    • 4 cups water
    • 1 cup sugar

    For the ras [syrup]

    • 500 ml whole milk
    • 5-6 green cardamom pods, peeled and crushed to get the powder
    • saffron, a pinch
    • 3-4 tablespoons sugar
    • finely chopped pistachios


    Rasmalai Balls

    1. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
    2. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
    3. Add lemon juice till the milk curdles completely.
    4. Using a strainer drain the water and collect the chena.
    5. Rinse it under tap water so that there's no trace of lemon juice in it.
    6. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
    7. Add cornflour and start mashing the chena till it’s smooth.
    8. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
    9. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
    10. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
    11. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

    Thickened Milk

    1. In a heavy bottom pan, boil 500 ml of milk.
    2. Soak few strands of saffron in a tablespoon of warm milk and set aside.
    3. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
    4. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
    5. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
    6. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
    7. Transfer the balls to thickened milk [milk should be warm].
    8. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.


    How To Make Rasmalai at Home


    169 thoughts on “How To Make Soft Rasmalai At Home

    1. very nice manali…its so easy…but tell me one thing how many tablespoon of sugar is needed for thickened milk.

      1. Hi Divya! 3-4 tablespoons of sugar should be sufficient in the thickened milk. You can adjust it to to taste. The quantity of each ingredient is listed in the recipe. Hope that helps!

    2. Its wonderful recipie but plz tell if from sugar syp i directly put the rasmalai balls directly into milk without pressing them with hand its ok.i feared if i press them even gently it may break

    3. I like to clear 2 points from your goodself:-

      1. How much corn flour to be added with “chena” of 500 ml milk?
      2. Can i skip the step of dropping the rash-malai balls in fresh water if i boil it for right 20 minutes.

      1. Hello there! 🙂
        1. The amount of cornflour is mentioned in the printable recipe in the end. It is 1 teaspoon.
        2. Yes you can skip that step! I do it just to test if the balls have cooked.

        Hope that helps! 🙂

    4. Wonderful recipe!! 🙂 What if i want to make sugar free ras malai? can i use diet sugar instead of normal sugar? will there be any difference in quantity?
      Please reply. thankss

      1. Hi Sumaira, Thanks so much! as far as your question is concerned, I am not sure because I have never tried making rasmalai with diet sugar. I would say give it a try and see how it goes! Replace the regular sugar with the diet sugar and let me know how it turns out, good luck 🙂

    5. I am not great cook, this was first item I ever tried, following step by step and this turns out to be fun and very creative.
      I liked all details in your recipe for Rasmalai, again thank you for sharing.

    6. Hi
      I just tried this rasmalia but unfortunately the balls have become very soft after taking out from the water they started breaking i kept them fridge.plz help

      1. Hey, I guess you did not squeeze the water enough from the paneer. Are the balls cooked now? If yes drop them in the milk and keep in the refrigerator. It’s okay if they break a little, they will still taste good.

          1. Hi Rashmi! Sorry to hear that, I think you might not have squeezed enough water from the chena. Please try again and I am sure you will get it right the next time!

    7. Surely will try this wnted to ask tht aftr dropping into boiling sugar syrup n thn hv to drop thm in fresh water…do i hav to put thm again in sugar syrup or directly to warm milk?

      1. You can skip the step of dropping them in fresh water, that’s just to check if the balls are done. Yes if do this step, you need to put the balls in the sugar syrup again. Hope this helps!

    8. Hi Manali,
      I have been checking out a lot of recipes for this desert, but yours is in so detail and covers all the dos & don’ts. I am sure, they would come out more soft and tasty. Appreciate your patience with giving us this recipe. I will try it Inshaa Allah, and let you know! z:)

        1. Hy Manali,
          I tried it and its yummy but i want to ask u something.
          When these ball are cooked in sugar syrup after that it is necessary to keep these balls in the syrup for cooling beacuse i did the same but there spongeness reduced.
          Secondly, when i make rabdi or ras its not getting so much thick and also the layer of malai is made on it.

          1. Hi Himani, I am glad it turned out well! Once the rasmalai is done, you can transfer it to a bowl of fresh water. But yes they do need to cool down before you put them in the ras. And the ras isn’t supposed to very thick, it is not rabdi. The ras for rasmalai is slightly thickened milk so don’t confuse it with rabdi. Also make sure the ras is lukewarm when you drop the balls into it. You keep stirring the milk after every 2 minutes so that there’s no layer of malai.

    9. Hi Manali, i made this yesterday. When i cooked the round malais, they were soft. I let them cool off by removing them with a slotted spoon from the syrup and put them in a bowl to cool. then i added the hot ras on top.However, the malais were still a little firm and did not soak up the sweetness of the milk. Where did i go wrong?

      1. Hi Jay! I think the rasmalai balls might not have cooled down properly or the ras was too hot. Basically the balls should cool down and then dipped in lukewarm ras, [not hot] so that they soak the syrup. A lot of times hard rasmalai is the result of over-squeezing the chena. Always squeeze the water from the chena well enough but it should never feel dry to touch. Chena should feel little moist when you knead it. And it does take some time to get this right so even if you didn’t get it this time, I am sure you will ace it the next time! 🙂

        1. Thanks for your response. Yes. I did had to reboil the ras as i made it the day before i made the malai. And once or boiled i added it to the cold malai. I guess that made the malais hard. Apart from that, my paneer was soft and creamy when kneaded. Thanks heaps. Shall no doubt try again. Cheers

    10. I just tried this. and it came out PERFECTLY! Both the balls and the saffron milk were of perfect consistency and taste! thank you 😀

        1. Hi Ashwini! Sorry you are facing problems with this recipe. When you make the rasmalai balls, cook them immediately in water and then place them in the milk with in 5 minutes after they are cooked. Do not keep the balls exposed to air for long. Also, make sure the milk in not super hot or super cold when you add the balls to it. The milk should be lukewarm. Work with light hands, do not apply too much pressure while making the balls. And make sure that you squeeze the water from the chena but it should still be little moist to touch. If it’s too dry your rasmalai will be hard. Try again, you will get it right!

    11. Okk.. i will try it again with ur tips. But i wana ask u…tht i had cook ball with cover the lid of it ok or this process is wrong

    12. Hi,
      after we have cooked the balls in sugar syrup for 20 min, we have to take them out of the syrup for cooling or let them b in syrup? If l do water test with one ball only, will that b ok or is it that dipping in water increases sponginess?

      1. Hello! You don’t really need to take them out for cooling. They will be fine in the syrup. I only recommended that step if you want to test if the balls are done or not.

    13. Manali,

      I rarely comment on food sites. The reason I’m doing so now is to compliment — and thank you — for your crystal clear instructions; the tips and options you provided (of skipping the test-whether-the-balls-are-cooked step and leaving them in the syrup); and the patient and courteous way you’ve replied to every query.

      This morning, I screwed up the courage to try my hand at ras malai, following your recipe faithfully. Right now, the little round balls are chilling in the fridge in cardamom-flavored milky ras. I’m dying to sample them, but have decided to be good and wait for another few hours so they get a really good soaking. I hope they turn out soft and delicious. They certainly look lovely. Will let you know how they turn out tomorrow.

      In any case, many thanks and more power to you!

    14. Hi! I tried the recipe and it was perfect. But I have a few questions.
      1. I used the same amount of ingridients my chena was not enough to make 16-17 small balls. They were small and I could make only 9 balls . What could be the possible reason you think?
      2. I kept on kneading it for 10 mins but it was still very very greasy and difficult to handle, I had to use oil to make balls do they don’t stick to my hands and despite of that it did stick. Is it like that or different. Balls didn’t break neither they were hard. Just a lot greasy chena

      1. Hi Wafa! Oh that’s strange..if you got only 9 balls, they should be big. You get 16-17 if you intend to make smaller rasmalais. I hope you used whole milk and it curdled completely so that you got enough chena. The second question, I think you should have squeezed the chena a bit more. Just put some heavy thing over it for 15-30 minutes next time and then knead.

        1. yeah I used full fat unhomogenized milk. The chena was less. And what about kneading or doing it in the food processor? Can we do that and if so then how long should we process? But whatever not a single ball break and the end results were completly Ok. tried it for the first time and it was yummy.

    15. I put the uncurdled milk in frigde,with lemon juice in it. can i try to curdle it again once i get more lemons or vinegar? or should i take new milk. I dont like wasting things

      1. I think you should curdle this milk with vinegar and use it to make any paneer sabzi or paneer paratha. Get new milk for rasmalai and curdle it with lemon or yogurt. In my experience, milk when curdled with lemon or yogurt is best for rasmalai. The chena remains soft that way. When we curdle it with vinegar, the chena is little on the harder side and perfect to make paneer ! I hope that helps!

    16. Hi manali, i am soooo glad to tell you that my rasmalai turned out to be superb, awesome. Everyone loved it. It so soft and appearance wise also perfect.

    17. I used the same milk, just gave a boil in morning and it curdled. Everything turned out to b perfect. Only that i felt a little lemon taste in rasmalai

    18. HiManali thanku for this awesome recipe.Today made this rasmali it was great n just looked like ur recipe n without saffron,was first time in my life m also still surprised how it was possible.Main thing is making rasgulla it was awesome followed step by step what u mentioned here.Thanks a lot.

    19. wonderful recipe…i wanted to know that by which ingredient can i replace the pistachios… i dont like pistachios

    20. Reply to annie is you can replace it with almonds. Manali i wanted to ask can we freeze rasgullas at some point in this recipe?

    21. Hi manali I think I did not squeeze out enough water from the chena so I can’t make the balls.. what do I do?

    22. Hi,

      Why does rasmalai go hard after a while when I refrigerate it? it was soft first but once it got refrigerated it becomes hard.

      1. hmm that shouldn’t happen Sanfar. May guess is you overcooked the rasmalai balls. Next time try not to completely squeeze out all the water from the chena before mashing it and cook for 5 minutes less. Each gas is different so you have to adjust the timings accordingly sometimes.

      1. Pratima, you did not drain enough moisture from the chena that’s why it all disintegrated in the syrup. Squeeze it really well. You can tie it for 15-20 minutes in a muslin cloth and then squeeze it. Also make to sure to knead the chena well, till dough is smooth, around 8-10 minutes. This step is extremely important. Now what you can do it, cook these balls with some milk and sugar and eat it as paneer kheer! hope that helps!

    23. Made these over the weekend and they r just superb. First time making rasmalai ever! This beats the store bought hands down any day. Worth every bit of effort. Thank u so much for ur detailed descriptions and step by step pictures as well as all ur tips. The came out just perfect. Very grateful!

    24. I tried your recipe twice… But after I add lemon juice and strain the chena… The Chena has become really soft and difficult to knead…it’s almost like a paste…it’s become creamy… I followed your exact instructions.. After the milk boiled I switched off the flame n added water…waited for 5 mins and added lemon juice.. What could be wrong…

      1. Hiba your chena has too much moisture. Do one thing squeeze the water and tie it in a muslin cloth and let the chena hang for 30 minutes before you start mashing it. When I said it should have little moisture I meant it shouldn’t be extremely dry to touch but of course you need to get rid of most of the moisture from the chena. Hope that helps!

      1. Hi Priscilla. Do you mean you did not wash the chena after adding lemon? You need to else the chena will taste sour which will effect the taste of rasmalai.

    25. Hi, Indrani here. I have tried rasgullas several times…. But this recipe seems to be the BEST!! I have followed all your instructions and they turned out perfect. Thanks a lot my dear friend

    26. Hi
      I tried rasamalai for nearly 4 times everything came right but the sweetness in the paneer balls are not enough…. can I add some sugar while kneading the Chena?

      1. you can. Add it to the milk when you are boiling it to make the chena if you want the rasmalai balls to be yellow colored. If you want the “ras” (thickened milk) to have yellow color, then add color to the milk when you are boiling it. I would recommend adding kesar though, it not only gives color but also flavor/taste.

    27. Hi
      I tried few recipes before but never got success. This time time I used your mathod and got the desired result. Thanks for sharing your recipe. I think process of making chhena is the most important step in case of rasmalai which you mentioned properly.

    28. Hi manali mam , your recipe description and look is totally tempting on 18th of this month it’s my dad birthday so thinking to surprise him with this delicacy shall make tomorrow and praying to God it should turn yummy ? My doubt is iam thinking to make ras adding condensed milk can i and how to please reply me

      1. Hello Swetha! yes you can make ras using condensed milk. Once the milk has reduced a little, around 15 minutes add condensed milk in place of sugar. Start adding 1 tablespoon at a time and add more as required else the ras will become too sweet. I hope that helps! and wish your dad a very Happy Birthday. Hope he enjoys the treat! 🙂

          1. Mam just now finished making apart from bit cracks rasmalai shape came out perfect thank you once again for your lovely recipe Love you mam ☺?

    29. Mam just now finished making apart from bit cracks rasmalai shape is perfect thank you once again for your lovely recipe Love you mam ☺?

      1. Hi John, sorry it didn’t turn out well for you. Rasmalai is not a very easy sweet to make, it does take some practice to get it right. So if you keep trying, you will get it right!

    30. Excellent, excellent recipe. I followed it step by step and made 9 big rasmalai. It’s my husband’s favorite sweet dish, so I made it to surprise him on his birthday. It was my first time making it, and it tastes delicious! Perfect shape, sponginess and texture. Thank you very much!

    31. Hi Manali!
      I tried your recipe and it was really good. I enjoyed making the rasmalai balls.
      i would like to know how the ras given in rasmalai in hotels etc are more liquid-y than what i prepared. I also found the ras quite less for all the rasmalai balls. Should the sugar syrup be added to the ras?
      Otherwise they came out so good, soft and tasty..
      Thank you!

    32. Hi Manali!
      What kind of milk do I need? Milk from the store – homogenized/pasteurized or fresh milk from a farmer which has not been boiled at all?
      Thank you for your help!

    33. Hi Manali

      Came across your page last week n tried ras malai today. As mentioned by someone even I cud get 11 mini balls. Taste was awesome and also were super soft but they were not pillable I had difficulty shaping them luckily they did not break. While cooking in sugar syrup one of them developed crack. PS I used thandai masala for a twist.

      1. Thandai masala twist sounds fun, hope you enjoyed them Manisha. Difficulty in shaping could be due to excessive moisture in the chena so just try to drain out a bit more next time!

    34. Hi Manali unfortunately it didn’t work for me. The chena was too soft even after squeezing water as best I could using a steel strainer (on further squeezing) the chena was getting strained and so had to stop. Not sure what went wrong I tried twice following the steps you mentioned.


      1. Hi Dibyendu, sorry it didn’t work for you. I just made them again yesterday and they came out perfect, it does take some time to get these right. I advise you to tie the chena in a cheese cloth and leave it hanging for 1 hour and then use in the recipe. Give it another shot, it will work! Indian sweets are hard to get right in first few tries, just speaking from personal experience. Hope that helps!

    35. Thank you so much for posting such a detailed recipe and for replying to every comment with detail. Because of your notes and comments, I ws able to make Rasmalai successfully on the first try.

      Now I want to experiment some more. I want to drastically reduce the sugar content eithout using artificial sweeteners. Is there a way to expand the chhana balls without boiling them in 4:1 sugar solution? I was thinking about using butter or ghee to increase flavor instead of so much sugar, but I’m not sure if the balls would expand properly tht way. Any suggestions? Would they expans if I cooked them in ghee?

      1. You are welcome Megha, I am glad you liked the recipe. Hmm I don’t think the chena balls will exapnd in ghee or butter. You can try using low calorie sweeteners available in the market. Other than that, I am not sure if there’s a way to reduce the sugar quantity. You can obviously use less sugar if you don’t mind eating rasmalai that isn’t very sweet! Hope that helps!

      1. Wajeeda, rasmalai is breaking because you did not squeeze out enough moisture from the chena. Tie the chena is a muslin cloth for 30 minutes, then knead and try again. If you have put all the balls and they all have broken, you can still boil all and then put broken rasgullas in thickened milk to make rabdi/kheer.

    36. Thanku so so much for sharing all these tips.
      I followed a recipe yesterday for iftari (fasting) but it turned out a little hard from the center. 🙁 I wondered what got wrong. Many points from ur list were the steps that I missed. I didn’t take full fat milk. I took out the malai for ghee as I usually do.
      Much love for sharing this recipe. Will try soon ☺❤

    37. Hi Manali,
      Many thanks for very descriptive step by step recipe for making Ras malai.
      I am itching to make the same soonest.
      However i have the following questions:
      1) 1 Cup of Sugar means 250ml or 250 grams, correct???

      2) Can i use almond sliced instead of pistachios

      With best Regards

    38. Hi Manali,

      I made the the Rasmalai following your detailed recipe, it came out pretty well.
      However can you clarify the following:
      1) After taking out the Rasmalai balls from sugar syrup, do i need to squeeze all the sugar syrup before droping them in the thickened mlk

      2)What should be consistency of the thickened milk , as in my case it looks like the Rasmalai balls did not soak the milk inspite of keeping them soaked for more than 12 hours, my thickened milk was really thick.

      On the whole i thoroughly enjoyed the entire process of making rasmalai and
      my rasmalais tasted pretty good except the malais were lacking enough ras.
      Many thanks
      Have a good Day

      1. 1. Yes squeezing would help in the balls soaking the sugar syrup better.
        2. the ras should not be very thick. it is not rabri so keep that in mind. Just thicken it a little.

        Hope they turn even better next time.

      1. I am sorry it didn’t work out for you Shumaila…I have made this so many times and this is a full proof recipe in my opinion. As you can see in the comments, it has worked well for so many readers! Thanks for trying anyway.

      1. hmm..that can happen, it needs little practice. Don’t worry, try again. I would recommend not squeezing the heck out of the chena, it should always feel a little moist. If you squeeze it way too much then rasmalai will turn hard, hope this helps!

    39. I added some cake flour and arrow root powder because I didn’t squeeze the chena enough. I tried a piece and it was ok, but I’m sure it would be better if I squeezed out more of the liquid. Thanks for the great recipe!

    40. My rasmalai turns hard I made my chena from full fat milk and I cook chena balls in doodh directly in the beginning ballwiillexpends but when I off the flame it turn hard by the time plz rely

    41. Great recipe. Very detailed. My daughter has Celiac and I wanted to make sure that the rasmalais she eats are gluten free. So for the first time ever, I tried my hand at making them at home and with your recipe they turned out perfect.
      A big thanks for sharing….

      1. You may use vinegar, but in my personal experience vinegar is better for making paneer when we are looking for a firm consistency. For chena, I prefer lemon or yogurt.

    42. Hii
      I’m guessing I over cooked my chenna balls …
      It was dbl the size while boiling in sugar syrup after some time their size decreased ..
      However I put them into the thickned milk … but after 5 hrs the balls are hard and when I broke them the inside is still white and has not absorbed any of the milk ..
      Is it tat I hav to leave it for some more tym or is there something wrong ..
      Awaiting for ur reply.

      1. Hi Sonika, if rasgullas had creamy yogurt kind of texture then they are under-cooked, you should have cooked them more. I think your chena had water, should have squeezed more. Next time, try hanging the chena for 45 minutes before kneading it!

        1. Thank u
          But my rasgulas weren’t creamy ,
          After letting it cool in the sugar syrup I couldn’t flatten them if I had put more pressure they would hav broken ….
          and regarding the water in the chennas it wasn’t too moist when I was kneeding although they wer sticking to my hands …. so I Added 2 tsp of corn flour…
          Was that the wrong way ??

          1. Sonika if it was sticking to your hand a lot that means that water wasn’t squeezed well enough from the I said, next time try hanging the chena for 45 minutes, knead and then try again. Adding corn flour is okay, you may add 1 teaspoon and it is optional, you may or may not add it. hope this helps!

    43. Its a complete recipie with all tricks. I prepared it last night the outcome was just delicious. The only thing i will be more careful next time is washing the chenna. Ras malai was giving a little aroma of lemon😉
      Thanks for sharing your recipie.

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