Is rasmalai also your favourite India dessert? Dreaded trying it at home? Ever thought you could actually make it at home exactly the way you have seen it coming from your sweet shop? Craving to know the secret tip for getting the soft balls of these rasmalai balls?

Rasmalai balls


  • 1 litre milk
  • 2-3 tbsp Lemon juice
  • 2 cups sugar
  • 4 cups water
  • Sugar (optional)
  • Corn flour (optional)


  1. Take full cream milk in the pan
  2. Add a cup of water to it and heat it up till it starts boiling
  3. Turn off the gas and add lemon juice to it after two min, keep adding until it all curdles up. Don’t over add lemon juice
  4. Sieve this through a muslin cloth so chena is collected in the cloth and immediately run under the cold water a few times (to remove any bit of lemon left in the chena and also to tighten it up)
  5. Squeeze water out completely & then take it out. It will be in the form of a big ball
  6. Keep the big chena ball in a plate, add little bit powdered sugar (if you like) and smoothen it using palm for at least 10-15 min. Smoothening is the most critical part (it will decide softness of the balls) and do not shorten this step.
  7. If you feel that chena is a bit on the liquidy side you can also sprinkle some corn flour in it and then continue the smoothening process. Must smoothen until you feel ghee/butter type thing sticking out on your palm. Keep the smoothened chena in the fridge covered for 10 min (this step is optional if you feel the balls are in good consistency, not too lose)
  8. Make small size oval balls by rolling between palms. Do not make very thin balls. These will usually double in size when we pour in sugar syrup later so keep this in consideration for the size. Usually should get 8-10 balls in a litre of milk
  9. Put these balls in boiling sugar syrup and cover with a lid for 15-18 min. Check after 10 min and turn the balls. After they are done, turn off the gas and let it cool down to room temperature. Once they are about done, they will be looking fluffy and bigger in size. To make sugar syrup, take 4 cups of water and 2 cups of sugar. Good to take a broad pan so the balls can have space to expand when they are dipped in sugar syrup
  10. Gently take out the balls and very gently squeeze out water with a spoon. Don’t hard press otherwise fluffiness will be lost
  11. Put them in chilled rabri
  12. Refrigerate for 8-10 hrs to have the best flavours in your rasmalai



  • 1 litre milk
  • 1 cup sugar (Can increase or decrease based on sweet buds)
  • 1 tsp cardamom powder
  • 1/4 cup saffron milk
  • Chopped dry fruits for dressing


  1. Heat the milk and get to a boil
  2. Once a layer of cream is formed over the milk, stick it to sides of vessel and keep on repeating the process till milk reduces to one fourth
  3. Add sugar, cardamom powder and saffron milk
  4. Bring it to boil again and scrape off the collected cream from sides and give a good stir
  5. Refrigerate for 2-3 hours and then add chopped dry fruits

Serve it chilled and enjoy this heavenly dessert!


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