By Garima Johar
June 16, 2026
Rasmalai is a popular Indian dessert made with soft chenna balls soaked in flavoured milk. While rasmalai is usually made for festivals and celebrations, why don’t you whip it up for a monotonous summer night?
1 litre full-fat milk (for chhena) 1 tablespoon lemon juice 4 cups water 1 cup sugar 1 litre full-fat milk (for rabri) 4-5 tablespoons sugar ¼ teaspoon cardamom powder A few saffron strands Chopped almonds and pistachios for garnish
Boil 1 litre of milk and add lemon juice to curdle it.
Strain and rinse the paneer, then knead until smooth and make small balls.
Boil water and sugar in a pan. Add the chhena balls and cook for 12-15 minutes.
Boil 1 litre of milk and simmer until slightly reduced. Add sugar, saffron, and cardamom powder.
Gently squeeze the cooked chhena balls and place them in the flavoured milk.
Garnish with chopped almonds and pistachios and serve chilled.