By Rajlakshmi
February 24, 2026
Rasmalai is a mouthwatering Bengali delicacy that is, hands down, one of the best Indian desserts. It is easy to make at home, and here is the recipe.
Chenna dough 2 litres of milk 2 tbsp lemon juice 1½ cups sugar 4 cups water 3 tbsp sugar, separately 1 tsp corn flour 10-12 Saffron strands ¼ tsp green cardamom powder 2-3 tsp chopped pistachio
Using a litre of milk and lemon juice, make fresh chenna. Wrap in muslin cloth to get rid of the extra water. Untie and transfer to a plate.
Break apart the chenna using your hands. Mix the chenna and make a dough of it using your hands. Divide into 12-20 equal halves.
Form little balls and flatten them between your palms into a round patty.
Boil over medium heat in sugar syrup with a cover on the pan. Open the cover and gently flip each patty using a spatula after around five minutes.
Simmer for 7 minutes. Remove the lid and switch off the flame. Then, drain each patty of sugar syrup.
Warm up the milk. Reduce heat. Add saffron strands. Stir it constantly. Mix maize flour, water, sugar, corn flour, and cardamom powder. Stir.
Let it boil. Pour in the drained patties and pistachios. Cook for 4-5 minutes. Transfer to a serving bowl after. Place it in the refrigerator before serving.