By Shreya Sarpal
May 1, 2026
Rasmalai recipe gives you pillow-soft chenna discs resting in chilled saffron milk, where every spoonful feels creamy, fragrant, and rich enough to make store-bought sweets feel instantly forgettable.
1 litre of milk 2 tbsp lemon juice 4 cups water 1 cup sugar 500 ml milk (for rabri) 3 tbsp sugar ¼ tsp cardamom powder A few saffron strands 1 tbsp chopped pistachios
Boil 1 litre of milk, add lemon juice to curdle it, then strain the chenna and knead until completely smooth.
Shape the chenna into small flat discs and cook them in boiling water with sugar until they puff up.
Simmer the second batch of milk with sugar, saffron, and cardamom until slightly thick and fragrant.
Gently squeeze any remaining syrup from the cooked discs and place them in the warm saffron milk to absorb flavour.
Chill for several hours, garnish with pistachios, and serve cold once the rasmalai turns creamy and rich.