Name: Ras Malai, Rasmalai, Bengali Dessert
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups milk; 1/4 cup lemon juice; 1-1/2 cups sugar; 4-1/2 cups water; 3 cups milk; 2-1/2 tbsp sugar; 1/8 tsp crushed cardamom; 1 tbsp sliced almonds and pistachios to garnish

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Ras Malai, Rasmalai, Bengali Dessert

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Ingredients

For Patties

4 cups milk
1/4 cup lemon juice
1-1/2 cups sugar
4-1/2 cups water

Milk For Rasmalai

3 cups milk
2-1/2 tbsp sugar
1/8 tsp crushed cardamom
1 tbsp sliced almonds and pistachios to garnish

Instructions

Making Paneer

Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

Making the Rasmalai:

Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4" patty shape.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.

Ras Malai, Rasmalai, Bengali Dessert

For Patties

4 cups milk
1/4 cup lemon juice
1-1/2 cups sugar
4-1/2 cups water

Milk For Rasmalai

3 cups milk
2-1/2 tbsp sugar
1/8 tsp crushed cardamom
1 tbsp sliced almonds and pistachios to garnish

Making Paneer

Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

Making the Rasmalai:

Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4" patty shape.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.

Dessert

Indian

Bengali Delicacy, Dessert, Made With Paneer

Comments

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Sheetal Totloorker

January 17, 2018 at 10:28 am

Can we use whole milk for Rasmali, both rabri and rasgulla or should we use 2%?

Harshita Verma

October 23, 2017 at 11:20 pm

TASTY DISH..

Mannie

November 6, 2016 at 7:18 pm

Can we use the panner generally available in market to make this sweet.

Manjula Jain

November 7, 2016 at 9:01 am

Manni, no you have to make paneer

MARIE LALL

September 28, 2016 at 12:20 pm

Hi Manjula,

When washing the curd, do you have to let the water fall on the curd itself or the cloth?

Tks. Marie

Jashu

June 13, 2016 at 3:11 pm

Hi aunti why my papdi tear after dry next day

Manjula Jain

June 16, 2016 at 10:24 pm

Jashu, did not understand your question, please explain

Sally

May 24, 2016 at 5:06 pm

Hi could anyone tell me how long can I prep these for if I wanted to serve them on the 31st may…I tried the recipe and it’s great…

Manjula Jain

May 24, 2016 at 11:18 pm

Sally, in freezer you can keep rasmalai for about 5-6 days

J.D.

August 27, 2015 at 3:01 pm

I just made this and it came out great! Again, thank you for the recipe! I just wanted to provide some notes for others, which may help when making this dish:

I didn’t have enough 2% milk for both the cheese and the milk liquid they sit in, so I used 2% milk for the cheese, and 1% milk for the liquid they sit in. This turned out fine because (a) I used an organic milk which is rich (so the 1% less fat wasn’t noticeable), and (b) I did reduce the milk at the end — though this didn’t do much, I’m sure it helped.

When doing the step with putting the cheese patties in the syrup mixture to cook, I didn’t have a pressure cooker. Instead, I put them in a saucepan and let them boil for 7-10 minutes. I checked their texture while they were cooking, to monitor it, and took them out when they seemed ready. Doing it like this, they turned out fine — so don’t worry if you don’t have a pressure cooker!

Kneading the cheese to make it smooth, both before and after pressing it to let out the excess liquid, is absolutely necessary if you want a finely-grained cheese patty with a good consistency. Do not skip these steps! I cannot stress this enough! They will not be proper cheese patties without doing this. — I spread mine with my hands against a cutting board over and over until it spread like light cream cheese against the board, and mine came out perfect in the end. I’d suggest doing the same.

In terms of the ras malai being sweet or not — which I noticed someone commented about — the cheese patties themselves are not sweet, nor are they supposed to be. (I say this not from my experience cooking this for the first time, but from the extensive experience I’ve had eating ras malai at authentic family-owned restaurants). The milk mixture they sit in with the cardamom and sugar is what’s sweet. By letting the patties sit in the milk mixture overnight in the fridge to cool, the flavor and sweetness gets soaked up. If you eat them right out of the pot, hot, they will not taste right — for so many reasons. This cooling step is absolutely necessary! I tasted the patties hot before they were finished and they tasted too dense and cheesy and they weren’t sweet at all. After letting them sit overnight in the milk mixture, they were lighter, fluffier, and had soaked up more of the sweetened, flavored milk mixture. Also, when eating them, I take a piece of one of the cheese patties and then dip my spoon in the milk mixture and eat both together — this helps to add to the flavor.

I loved the way mine turned out, and so did my family. Thank you again for sharing! I hope my tips and observations help others! 🙂

Manjula Jain

August 27, 2015 at 11:51 pm

J.D. Thank you well explained

J.D.

August 25, 2015 at 6:24 pm

I love ras malai so much and it’s wonderful to be able to make it at home! I’m very grateful that you’ve shared this with us! Thank you! 🙂

Angeles Medina

October 21, 2014 at 3:31 pm

Namaste
I love your culture & so as your food!
Ras malai is my favorite desert as well. I noticed in your video that the milk you used is very creamy. I know you said we should use 2% can you tell me the brand you used for your recipe please? I went to my fab Indian food restaurant and they didn’t have ras malai that day because the milk the bought didn’t turn out good enough for the desert si didn’t serve it.
Dhanyavaad

Manjula Jain

October 21, 2014 at 3:56 pm

Angeles Medina, any brand milk will work, needed to cook for longer, cooking milk in wide pan helps, saving time

DIY: Rasmalai | Omnivorous Cravings

October 2, 2014 at 12:01 pm

[…] quickly. With Durga Puja on the horizon, I decided to make some at home this week after consulting Manjula’s Kitchen, my go-to for Indian home […]

Balaji

May 25, 2014 at 9:59 am

Everything came out well….except the rasamalai’s were’t sweet in the end.. pls tell why..??

nahid

March 29, 2014 at 9:48 pm

thnks for your recipe…looks very delicious…definitely gonna try this ,,but i find it very hard to make the rasgullas..it would be better if u had shown how to make the rasgullas not how to put them in the milk at last which is very easy part..anyways….thnks again…

Manjula Jain

March 30, 2014 at 11:15 pm

Nahid, I did show the recipe check the recipe from start

Pravina Parikh

January 25, 2014 at 1:27 pm

Thank you for posting yummy recipe I will try

sayed magbool

December 19, 2013 at 10:10 am

Thank you maam its very nice n testy thanks once againe

velvizhy

October 22, 2013 at 8:00 am

Thanks a ton for the recipe mam, came out really well….. Thank u once again

Shruti agarwal

October 11, 2013 at 8:32 am

Mam i tried ur recipe
But the rasmalai dint turn out soft
Its very hard and wen eaten, is feeling rubbery..
Please help..

Manjula Jain

October 12, 2013 at 8:24 pm

Shruti agarwal,
Knead the paneer more, these rasmalai you can cut them in small pieces and make paneer kheer.

Disha

October 9, 2013 at 2:10 am

Hello ma’am,
I tried your recipe and it turned out really well. I added a dash of saffron which has given this dish an awesome color an aroma
Just one thing, I kneaded paneer really well and it was good till I put the balls into boiling milk. After cooling down, they have become less spongy then I expected. Can you please tell me where should I rectify ?

Thanks a lot !!

kulguru

September 20, 2013 at 2:45 am

Madam
I tried your rasmalai it turned out very well thanks for the recipe.

sri

August 12, 2013 at 10:12 pm

nice explanation, nice presentation

Sadil

June 30, 2013 at 1:58 pm

Hi, I don’t have a pressure cooker? Is there any alternative? Thanks

Manjula Jain

July 1, 2013 at 11:14 am

Sadil, Check the recipe for Chum Chum add i/4 cup water more to the recipe.

Mini Sukhija

April 20, 2013 at 10:48 am

Manjula Aunty ji- First of all when i see you, my dadi ji come infront of my eyes…..Secondly- I made ras malai for my family today, every body in my home liked it …. i think i should nt learn cook ing from my mother bcoz i love to see ur videos…. and i love youu…

Suganthi

February 12, 2013 at 12:04 am

Aunty,

whether the panner can be cooked in Milk for making Ras Malai??? My Rasmalai was very soft and separated, also it dint get that spongy as shown in your video :(…

pls suggest me what i can do with this ras malai as i don’t want to throw it out…

Thank you,
Suganthi Aravind

Manjula Jain

February 12, 2013 at 8:59 am

Suganthi,
I think paneer had too much water when you cooked rasgulla patti for ras malai.

wafa

January 22, 2013 at 3:45 pm

hi aunty my rasgullas came out hard n ddnt come tht big can u tel me why?is it because i ddnt use the pressure cooker

Manjula Jain

January 23, 2013 at 8:50 am

Wafa,
Knead the paneer more next time. Rasgullas came out hard you can cut them in small pieces and make paneer kheer same way you will make rice kheer.

Naila

January 16, 2013 at 1:44 pm

manjula! you are awesome!! i love your video’s and have made your gulab jamun’s and going to try your rasgulla recipe next. question: some of my gulab jamun’s turn out too soft and break in the syrup. is it because the heat is too high?

Manjula Jain

January 16, 2013 at 11:56 pm

Naila,
I think too much baking soda

erika hernandez

December 4, 2012 at 10:58 pm

Manjula aunty,
Thank yu for the recepie, n the step by step you do on “You Tube” there very easy ti make, n they came our very delicious. It only took me 3 times to get it right, but it was all worth it. Thank you. 🙂

Chitra srinivasan

November 26, 2012 at 11:06 pm

I tried ras malai and it came out very well. My family members enjoyed it a lot.

Swathi

November 15, 2012 at 6:17 pm

Dear Manjula,

First time I tried I couldn’t get the panner balls correctly. But second time I tried it came out amazingly. Thanks for the recipe.

Swathi

Reni

October 31, 2012 at 12:02 am

Dear Manjula,

can you please tell me if I can use the same recipe for rasabali and just fried the rasgulla patties and then put in the milk? Thank´s

ekta

October 28, 2012 at 12:23 pm

if my paneer was dry then what should i do for next time mam

ekta

October 27, 2012 at 6:58 am

i am very thankful of u for your recipe but i want to ask u why my paner patties was splited whan i cooked them into the presure cooker pleas tell me mam

Manjula Jain

October 27, 2012 at 10:45 pm

ekta,
May be paneer was too dry.

jyothi

October 23, 2012 at 7:49 pm

Dear Manjula aunty,

Happy Dassera

I tried this and tuned out amazing :). Every one enjoied. Thanks for the recipe.

Jyothi

febina

October 17, 2012 at 2:32 am

It was my first attempt…and my rasgullas didnt become bigger and it was spongy, will u pls tell me y it is ?

saida

August 30, 2012 at 2:09 pm

very good and looks delicious as well

parshottam mathur

August 11, 2012 at 9:37 am

thank you so much

Ateeb hanan

July 29, 2012 at 8:26 pm

thank you for marvelous recipe
I made it for iftaar in ramadan…
taste was perfect but can you tell me that why my cheese patties were broken up when I kept them in pressure cooker

Manjula Jain

July 30, 2012 at 12:09 am

Ateeb hanan
Paneer was too dry

v

July 30, 2012 at 7:57 pm

i find that keeping the paneer wrapped for 30 minutes (instead of an hour) keeps it soft and not crumbly. yummy!!!

Meenu Singh

July 2, 2012 at 7:13 am

Hi Manjulaji,
I follow the recipe and made Ras Malai for the first time and its perfect. Thanks for this recipe. My husband is diabetic so i kept 4 patties aside and instead of adding sugar both the time I added artificial sugar tablets, and it turn out perfect with it. Now my husband can eat his favorite Indian Dessert. Thanks again.

sushi

June 2, 2012 at 6:54 am

when you put ras malia in the pressure cooker we have to put weight on the lid or you have to cook without weight like steam, please let me know thankyou.

Manjula Jain

June 2, 2012 at 7:55 am

Sushi,
You have to put weight on the lid

samia

May 31, 2012 at 6:32 am

Hi, how do you stop the milk from curdling when making the milk syrup?

Shannon

May 1, 2012 at 6:13 am

This looks wonderful! Sadly, I do not have a pressure cooker. Can this be made in a large stock pot?

Manjula Jain

May 1, 2012 at 9:47 am

Shannon
Check the recipe for Chum Chum I have a recipe without pressure cooker.

B ama

April 29, 2012 at 7:14 pm

My rasmaali were breaking…all crumby..pls suggest

Manjula Jain

April 30, 2012 at 7:19 am

B ama
If paneer is to dry it will happen,
May be you used too much lemon for making paneer, you squeeze the water too much out the paneer

Rani

April 7, 2012 at 1:57 pm

What do I do with the left over sugar syrup, can I use it for another batch? Should I add more water & sugar and how much more ?
Thanks and I love your show!

manpreet

March 25, 2012 at 11:25 am

hello mam mam main pista kulfi bnai c oh tasty tan bani but thodi hard bani plz soft karn lai ki karan

Alia

February 5, 2012 at 12:39 am

I love rasmalai alot alot.. i jst feel to eat 10 cups of it..yummmm……. if i hear its name my mouth starts watering..yummmy….. i m surely gonna eat it today..!

Kavita

January 21, 2012 at 8:13 am

Manju Auntie thank you so much for posting this recipe and video. My birthday was Thursday and I made some Ras Malai for my birthday, it tasted so wonderful. My family thought I bought it from the store. 🙂 The only little problem I had was when I put all 12 in the pressure pot at one time they did not have enough room to double in size. Next time I will put 6 in the pressure pot at a time. How long will I have to cook it for if I put 6 in the pressure pot at a time? Should I cook it for the same 7 min. after it starts to whistle? I don’t want to pressure it too much. It came out perfect when I did all 12. Thanks.

Manjula Jain

January 21, 2012 at 8:02 pm

Kavita

it will tke same time. Happy birthday.

jillian kumar

December 15, 2011 at 9:25 pm

hi namaste bhaje, i like ur recipe my aunte have restaurant i want to help her to give some recipes and i like this…thats why ive searching through internet..thank you for inspiring me.P

Ashvin

December 3, 2011 at 10:12 pm

Hi Manjula Aunty,
Your You Tube recepie for Ras Malai is so easy to follow. I am not a cook. I follow the instructions and prepared so many times ras malai, and also served to the guests. My wife and the guests love it ! It is so delicious. It is better than Verka, Deep, and Nanak.

Raji

November 28, 2011 at 2:07 pm

We could never imagine that homemade rasmalai can turn out to be this perfect. Videos are really very helpful. Myself and my husband made this and it turned out to be very good one. Thank you very much.

Collaborative Curry: Rasmalai and 2 years of blogging

November 23, 2011 at 11:19 am

[…] the rasmalai into a serving dish, garnish with pistachios/almonds. Serve chilled.Recipe courtesy: Manjula's kitchen Posted by Namitha at 4:21 PM Labels: Desi Sweets, Desserts, North Indian […]

Lakshmi

October 30, 2011 at 11:46 am

Your website has now become my go-to site for Bengali sweets. I have made rasmalai twice for parties and everyone loved it! I doubled the recipe and made 24. I have made sandesh as well – it turned out great. Thanks!

Nirmala

October 27, 2011 at 6:32 am

Thank you very much for rasmali recepie, its my favourite desert and tried according to your recepie…I loved it, loved it, loved it!!!!!

Priyanka Gupta

October 19, 2011 at 9:44 pm

Thank you! Thank you! Thank you! You are a God sent angel!! I never thought I’d be able to make this delicious dessert at home and I did, for my hubby’s bday.. Everybody loved it!

Thank you for making life so easy and delicious 😉

kulvir

October 18, 2011 at 10:58 am

Hello aunti manjula, ,,,i am kulvir,,i like ur all recipes very much,,,i like the way u cook show us very delicious recipes..thanku very much,To give us all indian recipes taste not in india all of the world,,,thanku very much,,,,

catherine

October 11, 2011 at 8:41 pm

Hi Aunty,

I have made Ras Malai but it doesn’t turn out smooth and spongy.
Is the process of kneading the paneer very important in making it smooth and spongy? How long should i knead. Would you recommend using the food processor or hand mixer to knead the paneer? Thank you.

Manjula Pai

September 16, 2011 at 12:34 pm

Thanks a lot for the wonderful video Manjulaji. Never thought i could make rasmalai!

Samar

August 30, 2011 at 10:16 pm

Hi Manjula Aunty

Thank you so much for your recipes, they are wonderful.

I made rasmalai today and everything was going perfectly fine.. I followed all the instructions and the rasmalai looked exactly they way it is supposed to, and texture of the patties was perfect. HOWEVER, when I excitedly went to taste it, the patties tasted terrible. They were bitter and left bad taste in the mouth. I used fresh milk and all fresh ingredients (except lemon juice from the bottle). Do you have any idea what I did wrong??? please help!

Thank you!

Jaya

August 31, 2011 at 3:19 pm

Samar, did the milk burn at all on the bottom of the pan while cooking to make the paneer? Or maybe the lemon juice was too tart. I personally only use vinegar to make paneer. If everything was fresh, something must have happened during the cooking process. The only other thing I can think of is if the cooking vessel gave off a “taste”.

Meera

August 27, 2011 at 7:35 am

I made Ras malai with this recipe n it turned out very well…only thing as U said I had to add abt a l’il more sugar 🙂

I usually add abt 200ml of fresh cream for every 1 litre of milk while boiling milk for making paneer. Paneer turns out richer 😉

Alisha

August 24, 2011 at 10:34 am

I just made these a few hours ago, they are absolutely incredible! They melt in your mouth and are light and creamy! Thank you for this wonderful Recipe.

Kritha

August 22, 2011 at 2:38 pm

Hi Mam,

Have tried Ras malai recipe, the taste remained the same like the one sold in sweet shops, but the ras malai were a bit hard.. wanted to know the reason, so that when I try next time it comes soft.

Manjula Jain

August 22, 2011 at 4:46 pm

Kritha,
Knead the paneer more next time,

Sam S

August 21, 2011 at 9:19 pm

Hi Manjula aunty

Thank you for your recipes, I love them and you always provide such an easy method.

I really want to watch the video of ras malai so I can fully understand it, but the video is not working here or on YouTube. How can I view the video??

Sadaf

August 15, 2011 at 8:58 pm

I simply love your authentic recipes. I recently saw your Rasmalai pic on a Facebook page seemingly without your permission http://www.facebook.com/photo.php?fbid=10150260238053963&set=a.10150257867928963.325439.168875218962&type=1&theater Being a blogger myself I take such matters seriously, so just thought of letting you know.

Jatin :-)

August 1, 2011 at 1:49 am

Hie Aunty!!!

I directly used Paneer instead of bursting the milk…
& at the very first time I have prepared it well & my parents & myself loved it.. THANX ATON from HEART

KEEP ADDING MORE RECIPIES….
God bless you Aunty!!!

Shilpy

July 14, 2011 at 11:04 am

Hi auntie,
I luv ur recipes ..
I tried this recipe once before n it turned out gr8 .. But today I was making pander n it didn’t curdle .. Whenever I tried to strain it , all of it went thru the colander .. I put more lemon juice n vinegar also .. But finally I had to throw it away .. What was I doing wrong this time ..

Mona

July 8, 2011 at 12:46 am

Hi aunty
I tried the recipe it comes out very well. but after squeezing the patties from sugar syrup what should we do of the remaining sugar syrup? plllllllllllllzzzzzzzzz reply.

Manjula Jain

July 8, 2011 at 9:50 am

Mona, I have not found any good use for it.

shalini

July 26, 2011 at 3:54 am

dear ,
Mona u can use this sugar syrup for making moong dal halwa

Archana

August 4, 2011 at 3:09 pm

Dear Mona, u can use 1 cup sugar syrup instead of sugar in Rasmalai………

ashley

July 4, 2011 at 8:38 am

aunty ji,

i tried this but the rasgullas didnt turn out well.
what happend was when i put them in the boiling water the all cracked and splitted apart so any solution??

Kalpana

August 16, 2011 at 2:46 am

Thanks Maa’m..
Really never thought i could make ras malia, rasgula’s….thanks for making it easy…

My Kitchen, My World – India « Tea and Scones

June 22, 2011 at 2:54 pm

[…] Ras Malai is also made with the home made cheese balls or paneer. Instead of a simple syrup, the paneer is soaked in a sweet milk flavored with cardamom and garnished with almonds and/or pistachios. It was sooo good. Not something to make every day, but very enjoyable. Since I will not be able to visit India physically I can at least visit gastronomically and will continue to try new dishes.If you visit My Kitchen, My World you will be able to see what the other members made in this geographical challenge. LikeBe the first to like this post. […]

Krystle Kirven

June 12, 2011 at 6:08 am

Great post.I’m enjoy it.Thank U!

geetaitaly

May 17, 2011 at 8:08 am

hello aunty,
today i make it, it’s looking yummy, tomorrow come my friends let hope they enjoy this sweetdish: -)))))))))))))
after they teaste it i will tell about how it become

thnks nd nameste

Ras Malai « Incidental Indian Cooking

February 14, 2011 at 6:58 am

[…] very often here and that too fresh. I looked for recipes on internet and decide to go with Manjula’s kitchen which has a great collection of recipe for indian cuisine. And as you can see the outcome was […]

luv2cuk

February 6, 2011 at 5:53 pm

hi manjula aunty,

my family loves your rassgulla recipe! it is excellent! thank you so much for posting these recipes.

Shwetha B M

January 8, 2011 at 7:42 am

Hi Mam,

I wanted to prepare Rasmalai on my hubby’s birth day. So I had bought ready Paneer from shop and started to prepare. I kneeded the paneer so that I can make balls out of it. After I prepared balls, as your recipe method I had put those balls in sugar syrup in pressure cooker. But after 2 or 3 mins, paneer balls broke and mixed in the syrup. I dont know why these balls broke. Instead of Rasmalai, I had to make khova out it. Please suggest what would have gone wrong here.

Regards,
Shwetha

Jaya

January 8, 2011 at 6:08 pm

Swetha, you must use homemade paneer for this dish.

The store bought paneer is best for adding to vegetable dishes. Homemade paneer is soft and can be kneaded to a silk like texture and then formed into the desired shape.

Make the paneer at home and have everything ready so that when the paneer is done, you can start kneading it WHILE IT’S STILL WARM. That’s one of the secrets. Don’t let the paneer get cold.

ashley

July 5, 2011 at 8:43 am

ur not a cook are yu….no so stop giving suggestions

Camelia

June 12, 2011 at 1:52 pm

I suggest to make the rasgulas with fresh paneer, they will be great, and is very easy to make. But instead of boiling the paneer balls in pressure cooker, cook them in a normal pot, covered with lid on medium high heat. I use to make the syrup much thinner then the recipe says, when boiling water evaporates and syrup will become at good amount of sweetness. Drop the rasgulas, when the syrup is fully boiling. In about 30 min they are ready, and they are super spongy and soft.
I saw this at sweets shops in West Bengal.

Biji

January 8, 2011 at 4:27 am

Dear Mam

Yesterday i prepared Rasmallai..and it turned very delicious.But i bought paneer from outside. Maybe i will try with home made paneer.
Thankyou for such a tasty Recepie.

Biji

Jaya

January 8, 2011 at 6:09 pm

Biji, see my answer above. Swetha had the same problem with using store bought paneer.

Heena

January 3, 2011 at 11:12 pm

This recipe turned out pretty good. Although I will make a few changes the next time I make it:
The ras was a bit too light in consistency for my liking, I like the ras to be thick and creamy, so I would maybe use half n half milk next time…and cook it well…Also, I threw in a lot of pistachios and saffron in the ras to give it a nice flavor. I also needed to add more sugar to the ras to make it sweeter.

Lastly, I experienced some difficulty with the milk. I used whole organic milk to make the rasgullas, but the milk I used (Horizon) only left me with very little cheese after I strained it. So, do not use Horizon, if you do, you will have to use double the quantity, which is what I did….

On the whole, the recipe worked fine, the rasgullas came out really nice, and I’m proud to say that I can make ras malai at home now!
Thank you!

Ravi Shankar

November 23, 2010 at 2:47 am

I did the Rasa Mallais directly boiling the paneer with adequate milk in the pressure cooker and it came out well
Thank you very much for your recipes

Ravi Shankar

November 23, 2010 at 2:46 am

Dear madam,
i saw your videos of making both Rasagullas and RasaMallais,it both came out well.I did the Rasa Mallais directly boiling the paneer with adequate milk in the pressure cooker and it came out well
Thanks again

sana

November 14, 2010 at 7:13 pm

hello aunty
I am newly married I tried to make some rasgullas but they didnt come rt. can you tell me wht i m doing wrong.

Mazee Africa

November 3, 2010 at 9:55 am

Bhabhi,

I tried but something was not right it was lemony tasted bitter please reply.

Jaya

November 3, 2010 at 6:57 pm

Mazee, Did you rinse the paneer as noted in the recipe? I personally use vinegar to make paneer and not lemon juice. The vinegar leaves no flavor. Use about 1/2 less of vinegar than lemon juice to make paneer. Since vinegar is more acidic, you use less for the same results.

zeba

September 16, 2010 at 3:09 am

hello,
im zeba and i looooove all of your recipies , i wish i cud taste every thing u make, right there. : ) .(i wish i ws ur neighbour at least !!!)

Alice

August 9, 2010 at 1:20 pm

Dear Manjula,

is it possible to make ras malai without pressure cooker? is it possible to substitute it with a regular pan?

manjula

July 9, 2010 at 3:05 pm

hi manjula ji,
my name is also manjula and ‘am mother of two kids.iam a very big fan of u and ur dishes.
recently i tried rasmalai which is my son’s favourite dessert.it comes out very well.i tried it twice within a week.my hubby also likes it very much aunty.thanks a lot for all ur wonderful recipes .
cheers,
manjula.U

Ananga Manjari

June 28, 2010 at 2:22 pm

Dear Aunty,
I am just finish rasagula and starting to prepare rasa malai,
I am a bharata natyam dancer, and my friends and me love you so much.
We love your hands!!!!!!
Thanks you

Tasha

May 27, 2010 at 5:46 am

Hi aunty

I tried making rasmalai…It turns out good except that the patties are slightly harder….Pls let me know how to get soft rasmalai patties…Thanks…

Monika

May 10, 2010 at 2:29 pm

Manju auntyji,

Can you please confirm whether to use 2% or full fat milk for ras malai and ras gulla?

Thanks,
Monika

Naz

May 23, 2010 at 2:14 pm

2% is just healthier, but to get a full, creamy delicious flavor whole milk would be the choice

anu

March 12, 2010 at 10:10 am

dear aunty…
its really very very good to watch you wonderful recipes.. i’ve tried ras malai.. awesome to taste..
thank you so much.

vinny

March 6, 2010 at 10:01 am

dear aunty,

i tried this and it came out really good .excellent …..give us more treasure………thanks and regards

Lisha

March 2, 2010 at 10:31 pm

Thank you so much Mrs. Manjula for your wonderful rasmalai recipe. I made the rasgullas and they turned out perfect and now the balls are simmering in milk for the rasmalai. Yumm!! Your measurements are accurate and there is perfection in your recipe – so thank you once again and keep up the good work!

srividya

March 2, 2010 at 9:53 am

Dear auntyji,

thank you very much for your fabulous demonstration.I tried your rasagulla recipe a couple of times and it is coming very well.I have one doubt though.

If i am making double the quantity i.e. with 8 cups of milk should i proportionately increase the sugar water content.

I mean should i double water to 9 cups and sugar to 3 cups?
or can i cook in the same syrup twice?

Again thanks a lot for teaching us

regards

vidya

Larisa

January 16, 2010 at 10:59 am

Namaste Manjula,

I fell in love in your cooking. Today I made my first dish after your recipe, Ras Malai and it came out perfect. I must admit, yet after secod time I had made paneer, bacause at first time I had burned the milk. Now I am waiting for Ras malai to chill and writing these words to u.

Love

Larisa

P.S. Can not wait for the next recipe!

vrisika

January 12, 2010 at 4:21 am

I haven’t yet tried making Ras Malai. Will try now after watching your video, Manjulaji.Thank you! Have a great 2010!

Jackie

December 27, 2009 at 2:33 pm

I love ras malai! I havent made this recipe yet but I was wondering because when I eat it at a restaurant by my house it had like a lavender fragrance to it. Is that something extra that they add or will this recipe be like that also?

majitha

December 23, 2009 at 4:46 pm

namaste auntyji,
i have tried many of your recipes.Its really great.Me and my husband are a big fan of your recipes.I would like to make a suggestion.If we add some saffron to make it even more colourful and delicious.I had tried by adding it.It worked great.Just thought I might share this with everyone.Keep up the good work auntyji.May god bless u.

ekta

January 1, 2010 at 2:17 pm

hi majitha,i never used saffron can u please at which step in rasmalai we should add saffron and how many strands?thanks in advance.

Preeti Edul

March 9, 2010 at 10:29 am

Hey Manjitha, I added the saffron too! It indeed tastes good with it 🙂

karmjeet matharu

December 12, 2009 at 9:37 pm

hello aunty ji. hope you and your family are doing good. i want to thank you for your recipes. These are so easy to make. i am learning a lot from these recipes. thank you once again.

GOOD LUCK.

faiza

December 6, 2009 at 3:04 pm

Dear Aunty, can you please show us how to make habshi sohan halwa (soft). I really like the way you show how to cook. Your recipes are very easy to understand and easy to try at home with most of the simple ingredients.

sony

October 19, 2009 at 3:20 am

thank you auntyji.
i never thought rasmalai recipe was easy. it turned out well.

can you add your recipe of hyderabadi zafrani pulav and traditional salads?.

thanks again.
Happy Diwali

Vaishnavi

October 17, 2009 at 12:40 pm

Namasthey auntyji

Wish you and your family a Happy Diwali! I tried ras malai recipe today and it came out really well.

Thank you for teaching us,
Vaishnavi

Shayri Patel

October 13, 2009 at 7:33 am

Hi Manjula Masi,

do you have a recipe for shrikhand and also can we use fruits like pomegranite, grapes, apples, what others fruit can i add to shrikand?

thanks

Manjula Jain

October 13, 2009 at 10:32 am

Hello Shayri,
Like I mentioned before cooking is more fun when you experiment with the flavors you like

PunjabiBoys

October 11, 2009 at 8:56 pm

how to make rus gula please can u post for that i did n t find on u r site recipe for that
pls am enjoy u r recipe Manjula everyday…

Jaya

October 12, 2009 at 7:38 am

The recipe for “rasgullas” is already available under the DESSERT category.

xelaenil

October 6, 2009 at 6:58 pm

I am not of Indian descent, but I must be in spirit. I LOOOOVE indian food. My friends make fun of me ’cause I eat at an Indian restaurant every single day!!.. I’ve watched your videos, and they are fantastic. I now can practice my Indian food at home. Thank you sooooo much. This is such a great idea. Showing us videos of how to cook… Very, very grateful. So you know I will be watching this site often and trying out all my favorite food. Thanks

Sarb

October 2, 2009 at 2:30 pm

Hi aunty ji,
I want to make ras malai first time, but I couldn’t understand ur ingredients quantity. There are 4 cups of milk needed. Can I measure with standard cup or please tell me how many gms. come in one cup ?
Thanks for amazing recipies.
sarb (Australia)

Jaya

October 2, 2009 at 5:46 pm

For this recipe, one cup = 320ml by volume, not weight.

pooja

October 2, 2009 at 2:03 am

Hello again!
I want to make rasmalai & rasgulla……both are my favorite dishes….but I jus want to know how much water & how much sugar I shud mix for syrup. I mean sugar-water to boil the cheese bolls. Pl. help me for this, so tht I can make these dishes today.
your fan
Pooja.

Manjula Jain

October 2, 2009 at 9:50 am

Pooja, check the recipe for rasgulls.

pooja

October 4, 2009 at 9:15 am

Thanks manjulaji.

Etai

September 27, 2009 at 3:20 am

Thank you for this recipe! I love Ras Malai and it’s very difficult to find where I live. Turns out it’s very easy to make. I’ll recommend this site to all the indian food lovers I know.

samia

August 30, 2009 at 7:31 am

Hello Manjula ji, hope you are well. So far i’ve made ras malai twive, gulab jamun, samosa and i used your biryani method but made chicken biryani. My confidance in cooking hasten folded thanks to your directonsand simple instructions for us novices. Our ramadhan is even morespecial thisyear.
Can you teach how to make koya please.
love samia. uk

pradnya

July 24, 2009 at 8:39 am

Thanks for the grate recipe. i have made ras malai and it was amazing.

Promi

May 29, 2009 at 11:16 am

hi manjula, i have made the rasmalais twice now and the second time i made them i was doing it for a lot of people so i made about triple the amount and i used about six lemons and the patties tasted just a tad lemony, should i have used just a 1/4 of a cup of lemons?

Jaya

May 29, 2009 at 1:25 pm

Use only enough lemon juice to seperate the milk. Pour it slowly into the boiled milk. Once you see the curds start to seperate, then stop. Doubling or tripling the milk for paneer does not automatically translate to doing the same for the lemon as you have learned. Good luck next time.

Personally, I use plain distilled vinegar for making paneer as it doesn’t leave a flavor in the paneer.

darshana

May 11, 2009 at 2:01 pm

Hi Manjulaji

Thank You so much for this resipi

Divya

May 9, 2009 at 5:57 am

Hello Aunty,

Thanks for all your recipes. It is of great help to ppl interested in Jain recipes..

I tried the Rasgolla, but mine turned out to be hard. I used the pressure cooker with whistle and let it on for 7 mins….Coud it have turned hard bcos I overcooked or kneaded the dough too hard?

Abhilasha

April 10, 2009 at 7:57 am

Namaste Auntyjee,
Can I use store bought panner, the one i have is soft (nanak)?
Thank You in advance.

Shirisha

April 6, 2009 at 7:34 pm

Namaste Auntyji,

I just made your rasmalai recipe and it turned out to be very delicious. Thanks a lot for all your wonderful recipes.

Nazanin

March 23, 2009 at 2:37 pm

Great recipe and video! I am eager to make it. However, I would like to know if it is really necessary to place the rasgulla’s in the sugar syrup or can I just place them in the milk mixture for rasmalai when it’s done?

Thank you

gina

March 19, 2009 at 5:23 pm

Hello Aunty,
your recipes are very nice and easy to make. thanks for the wonderful recipes keep posting.

madhu

March 13, 2009 at 3:12 pm

hi aunty,

iam trying to view rasmalai video but the video is not available.could you make it avaliable plz.

Bhuvana

March 11, 2009 at 11:57 am

Hello Aunty,

You are awesome…I tried your rasmalai yesterday for the first time and it was a major hit…I do not have a pressure cooker but I just covered and boiled it for 20 mins…the rasgullas doubled in size and they were super soft…i felt like i bought the krishna sweets back home 🙂 thank you so much for your wonderful recipes..please keep posting a lot of recipes…you make us to feel cooking interesting…

Benjamin Craig

February 13, 2009 at 12:58 pm

I’d love to try this recipe. I was just wondering if you could give me some advice on the milk. Which milkfat content should I use?

Thanks!

Madhu Ramesh

February 13, 2009 at 10:49 am

HI aunty,
Thanks for the recipe. I tried and it turned out a great hit among my friends.

Can u please tell me what should I do with the sugar syrup that is left out after we take a rasgullas and make rasmalai ? Can it be used in some other recipe ?

Manjula Jain

February 13, 2009 at 11:05 am

Hi Madhu, so far I have not figured out a way to use

gina

March 17, 2009 at 2:35 pm

hi, u can use that sugar syrup to make sweet Skrapara.

Shayri Patel

October 13, 2009 at 7:30 am

maybe for gulab jamun after it has been strained?

Hanna

March 10, 2009 at 9:34 pm

Perhaps you could take the syrup and chill it and then use it to make a sweet lime or lemon soda. A squeeze of juice, some syrup to taste and some soda water. If there are any paneer pieces in the syrup you should strain it before putting it in the refrigerator.

nadine

March 14, 2009 at 7:49 am

Me i freeze it and took it out when i made it more rasgullas… No waist like this

Meenakshi Hall

February 12, 2009 at 2:07 pm

Hello Manjula Aunty,
I can’t thank you enough for sharing your recipes. Today is the first day I tried your recipe. Your recipes are easy to follow and I can’t wait to try all the other recipes. I tried to make paneer today and I am waiting for an hour to end so that I can see how the paneer turned. I will be trying the rasugulla recipe, I have a question for you.. I have hawkins pressre cooker should I use the whistle when I put the rasgullas in it, if so then for how many whistles should I wait before putting the pressure cooker under the cold water?
My husband and I are vegetarian and he loves indian cuisine, I can’t wait to make these dishes for him. His favorite dish is malai kofta and I have never ever been able to get that right now I have your video to follow.
I am so glad i found your videos. Thank you so much for sharing such wonderful recipes and simplifying it.

Manjula Jain

February 13, 2009 at 12:01 am

Hi Meenakshi, usually one whistle should work, wait few minutes before putting under cold water.

Jaci

February 12, 2009 at 1:10 am

hi Manjula-ji,
i have tried lots of ur recipes. last week i tried this rasmalai. it came very well. but the rasmalais were little bit harder than the one we get from shops. i dont know what went worng. Can u tell me why? Waiting for your reply

Mandip

February 11, 2009 at 4:00 pm

Manjula Auntieji!
What a wonderful website, thanks for putting so many recipies up on here, i can’t wait to start cooking them! This is a great idea and the videos help so much. Can’t thank you enough! Can’t wait to impress the family with tasty dishes!! THANK YOU AND PLEASE KEEP THE RECIPIES AND THE WEBSITE LIVE!!

RITA SHARMA

February 11, 2009 at 9:12 am

Dear Manjulaji

I have learnt few receipes from your website. Many thanks. Your receipes are simple to follow. I like your website. Keep up the good work.

sumayya

February 10, 2009 at 11:21 pm

Hi Manjula aunty,
I have tried rasgullas,ras malai,salads ,bund gobi matarand palak paneer.they really turned out well.my husbands favourite was ras malai, he just loved it.
thank you!!!!!!!!!(plz teach how to make cham cham).

meghana

January 22, 2009 at 11:04 pm

Hi, Manjulaji
First of all thank u so much for uploading your recipe videoes on web. Video helps a lot!!!!!!
I have tried your receipe. It works, but at the end of bite the rasgulla tastes bitter & sticky. Can u tell me why? Waiting for your reply
Thank u

Latha

January 9, 2009 at 7:01 am

Dear Manjula aunty
This website is really good and all your recipes interesting and makes me visit everytime i want to cook something for the weekend.I hav etried your samosa and puloa and it came very well. Will be trying your rasgulla/rasmalai too. Happy new year to you and your family..

tanu

December 30, 2008 at 10:12 pm

Hi Manjula Aunty,
This is my secret website now:)
i have tried appetisers( veg pakora, khasta kachori), dessert(rasmalai, bengali rasgulla), naan from your website, and trust me they have come out just superb.
You do a wonderful job and also your family who record it so decently!!!
take care and a very happy new year.
-Tanu

Manjula Jain

December 16, 2008 at 7:52 pm

If you add the saffron in rasgulla to give the yellow color you have to add too much witch will give a bitter taste, usually when you buy at any shop they add the food coloring to give the color. I don’t like to use food color so I will use saffron in the milk you dip the rasgullas and that gives nice smell and good taste.

sarika srivastava

December 16, 2008 at 3:53 pm

Hi manjulaji,
I want to add saffron to this recipe.When should i add that to make recipe yellow coloured.
Thanks

shital chopde

December 9, 2008 at 7:01 am

Hi Manjula-ji.
I want to kiss your hands for giving us this rasgulla resipie. Really Thank-you very much. Now i am expert in making rasgullas.

Manjula Jain

November 20, 2008 at 11:05 am

Hello Rose,
Sorry it happend, but you did not squezed enough water. Try again

rose

November 20, 2008 at 9:46 am

aunty,
please help me.. i was making ras malai that day… i made the paneer…squuezed out water… when i made into balls, they were soft…. but when i cooked them in sugar solution, all my ras malais got dissolved and disappeared…

my husband loves ras malai so so much that he is asking me everyday when will i make them for him…

please tell my mistake and the solution so that i can prepare him very nice and lovely ras malai

sunita

November 17, 2008 at 2:04 pm

Thanks Aunty for ur valuable comments. Again I tried making ras malai, and it came out excellent. My husband liked it a lot. Thanks a ton for the wonderful recipes and guidance. May u get all the happiness in this world.

Nyi Nyi Moe

November 2, 2008 at 2:53 am

Thank you Aunty ,I have Receive Your Ras Mali from Meta Cafe .I am From Burma ( Myanmar ) Country , In Yangon Youtube is Blocking and Avaiable Meta cafe Only.
Therefore your Many Receipe upload on Meta cafe Web ,That is suitable for me.
Thank you a lot Aunty for you Ras Mali Receipe on Video Version on meta cafe .

Nyi Nyi Moe
nyinyimoe@gmail.com

Manjula Jain

November 1, 2008 at 7:02 am

Hi Alison,
you need to use cooker weight.

Alice Andrews

November 1, 2008 at 12:13 am

Hi Manjula !
This recipe calls for cooking in a pressure cooker.My question is – do I need to use the weight on the cooker, while pressure – cooking or just steam without the cooker weight ?????
Your recipes are really people friendly & easy to make.Thanks

Manjula Jain

October 29, 2008 at 9:55 pm

Hello Sunita,
Don’t be discouraged some of the recipes are little harder then other. You have no idea how many times I have made Ras malai and rasgulls and they came out really hard or flat or broken but I thought it was ok and I made something different out of them as you see my suggestion if you check rasgulla recipe.
Like you mentioned may be you needed to take some more water out of paneer or you need to knead the paneer little more.

sunita

October 28, 2008 at 5:11 pm

Hello Aunty,

I am really feeling so low today as my rasmalai’s didnt puffed up. What could be the reason for this as the paneer was soft and the balls too were same as u mentioned. But still my Diwali sweet preparation was a waste. Plz do guide me where I went wrong.

Thanks n Regards,
Sunita

Monisha

October 27, 2008 at 3:55 pm

The Rasmalai was absolutely FANTASTIC!I have tried many recipes but none were even close-I LOVE IT and so do my kids.Thanks SO MUCH for sharing this recipe.

sita

October 27, 2008 at 2:45 am

Hello antyji, I tried making rasmaklai that went very really well my familly enjoyed it.Could you pleease give us the recipies of idli my kids will like it very much .Thanks 4 all your lovely video you are great Anty .

sam

October 15, 2008 at 8:05 pm

my ras malai turned out amazing. you are the best auntyji. could you give us the recipe for mishtidoi?

Poonam

October 1, 2008 at 1:15 pm

hello auntyji,
Today i tried making rasmalai, watching ur video, I have 2 questions:
– i made rasgullas in 2 pressure cookers since I had around 30 balls. In one of the pressure cookers i gave them the shape of patties to make rasmalai but they did not expand as much as the ones i put in the other P.C. , in which i gave the shape of balls to serve them as rasgullas. was it the shape that prevented it from expanding?
– secondly, how long can i store the sugar syrup in which i made rasmalai patties to reuse them for another batch?
please help.
–

city of sails

September 13, 2008 at 6:05 am

HI Dear
I am too excited I made ur tamarind chutney with dahi vada, seems to be really good. Now i am going to try ur Rasmalaai . I am too excited to view ur website as If i had found a big wealth . God bless u .
Cheers

honey

September 5, 2008 at 1:27 am

namaste aunty ji, aap ki rasmalai ki reciepe use kiya, bahut acha lagga husband ko. i didnt made it in a cooker. but acha banna. thanks aunty.

Dipti Malik

August 26, 2008 at 1:23 pm

I have tried it n number of times and each time it comes out equally good. Really loved by my husband it’s easy to make , quick and delicious sweet dish.

anitha

August 17, 2008 at 12:13 am

hi aunty ,
i tried this recepie it came really well thank u , awaiting for further more recepies from u

dhivia

July 31, 2008 at 1:20 pm

hello, thankyou for all your lovely recipes..i tried making rasmallai, one of my favourite desserts and it came out reasonably well..the only problem was, that the rasmallai came out a bit hard, and did’nt increase much in size after pressure cooking…how can i solve this problem?

Chinnu

July 21, 2008 at 5:44 am

Thank You so ………..much for the wonderful recipe. I made it for the first time and it turned out to be a great hit. Everybody liked it very much…thx once again!

Jayanthy

July 20, 2008 at 6:39 pm

Hi Aunty,

I’m from Singapore , my two year old daughter loves ras malai very much and every time i need to travel to indian sweet shop. Now I tried your Ras Malai recipe. I turned out well and was awesome, the malai’s just melted in the mounth. I used whole milk to make the Paneer and normal milk for the milk mixture. As you have mentioned in you recipe , the crucial part is getting the water out of the paneer. I squeezed hard and the patties were breaking and not able to make balls, then i added the extracted water little by little to make it into a dough and turned very well.

Now i have a dessert recipe for my guests. Thanks Aunty , this is the best Ras malai recipe i have come across.

smitha

July 11, 2008 at 5:36 am

i just got ur website for youtube yesterday and was watching all the vidoes and today morning i tried this rasmalai and it came out so well ,the only difference i made is i didnt made paneer bought Ricotta chese from the Supermarket , my husband and kid loved it very much , i m really thankful to you for sharing such a good recepe

Manjula Jain

July 9, 2008 at 4:59 pm

Hello Shikha, after every batch you should add 1/8 cup of water but next batch rasamalai will get some color so I advice after 3 batches change the syrup for sure. before you refrigerate the rasmali they will be soaking in milk.
I always surve rasgulla or rasmalai chilled. Resmalai istill will be very soft and melt in mouth.

Shikha

July 9, 2008 at 3:52 pm

I am planning to make rasmalai for a get-together..and I have to make around 40 rasamalai paties. I guess we can reuse the sugar syrup while making the rasmalai patties?…But
– After repeated use ..it will get thicker, i guess..should i add water, before making the next batch?

And I will make it day before, and will refrigerate..after rerigerating for 1 day ..it will lose the “melt in the mouth” quality….How can i gain back the softness of rasmalai?
-Should i put it in oven for sometime and cool it before serving,
or -any other method.

Manjula Jain

June 28, 2008 at 10:14 am

Hi Marie, start with extra lemon juice and add slowley as you see milk has start to curdle anh whater has start seprating stop adding the lemon juice.

Marie

June 28, 2008 at 2:59 am

The lemon juice tht u took looks more than 2 tblspn (+ 1 tblpn. water) – Is 2 tblpn. enough to curdle 4 cups of milk ? I am fed up of unsuccessfully trying rasmalai- but since I found your recipe good, I don’t want to fail again. Thanks for all the lovely videos. We look forward to more recipes from you.

AHMAD

June 17, 2008 at 10:12 am

thats is easy

AHMAD

June 17, 2008 at 10:11 am

THIA IS A VERY GOOD RECIPIE WITCH IS THE BEST RECIPIE I LIKE

Sylvia

June 11, 2008 at 6:15 pm

Oh, thank you for your website. Cooking vegetarian for me can be a challenge, but having your videos makes it so much fun! I’ve learned so much in just a few hours and your calm voice makes me more confident in trying new recipes….I’m off to cook my Moong Urad Dal now!–Sylvia

Prabha

June 4, 2008 at 10:03 am

Namaste aunty ji
u remind me of my mom in India.
I tried this ras malai recipe and it came out excellent, my husband just loved it!
I have tried rasgulla many times but this time i followed your recipe to the t and it came out very well, i am thankful to u for sharing with everyone.God Bless and thank u.

Abirami

May 31, 2008 at 9:17 pm

Can i use packed panner instead of the home made?4 cups means how many litres?
Thankyou?

sheila thalluri

May 15, 2008 at 11:15 am

Thanks for creative ideas

BEHESHTA

May 2, 2008 at 7:27 pm

Hi dear Manjula my name is Beheshta i`m from Afghanistan and i leave in U.S.A love ur website Thanks for all ur hard work Ms Manjula i just got engage and i`m learning and your website made my life easy my lovely he loves all Indian desserts and ur website is helpful for me because to be a good wife i have make my husband and ur web site is one of my gool thanks be safe and happy always! thanks from Beheshta

Tamara Nair

April 29, 2008 at 4:57 pm

Hi Manjula,

My name is Tamara Nair, I am Puerto Rican, I want to thank you so much for your wonderful teachings in youtube due that I am married to an Indian from Kerala and my biggest fear was not able to cook Indian cuisine. I have done so many of your recipes and it comes out super great, I loved and enjoyed Indian food. I can considered myself an expert already. I did the ras malai without the pressure cooker because I am a little afraid of using the pressure cooker so I used a big pot and cover it with for a little more time and it came out just perfect just like yours. Thanks a million, please don’t stop teaching more of your terrific dishes, my husband is learning too, he does the gulab jamun better than me. Tamara

Geeta

April 20, 2008 at 4:14 pm

Namaste aunti ji

My husband came across this receipe and he requested me to make it. One day i gave him surpise by making Rasgullas. It came out very good. Even yesterday i made Okra sabji from your receipe which was quick in cooking and tasted very good.
Thanks a lot,
Geeta

Bengali

April 8, 2008 at 4:08 pm

Thank you for your response, Aunty-ji. I have another point. Yesterday I bought some cottage cheese. I got rid of the extra water, and then I mushed it and added cardamon powder and brown sugar. I cooked it in a pan for a couple of minutes, and then I put it in the fridge. When it hardened, it tasted like sondesh.

Do you think I can substitute cottage cheese or ricotta cheese for any of your cheese based recipes?

I know that cottage cheese does not stay solid when cooking (it turns to liquid).

But I would like your opinion.

Thank you so much. I am learning so much from your demonstrations! I have forgotten so much of my mother’s cooking, and now I am learning them again.

Manjula Jain

April 5, 2008 at 8:09 am

I have not been able to make without pressure cooker sorry

Bengali

April 4, 2008 at 6:21 pm

Aunty,
Can I make this recipe without a pressure cooker? I want to try and make this (I miss rashmalai so much), but I am in the U.S. and I don’t have a pressure cooker.
Thank you for this wonderful website!

Ayshea

March 29, 2008 at 2:23 am

This is an amzing site! Well done.I have been looking for a rasmalai for many years and cant wait to try this.My father(deceased) used to by this for me when I was a little girl and I loved it.Now I can make it for my children!! So many of these recipes bring back so many memories and I cant wait to cook them!
Ayshea

Manjula Jain

March 18, 2008 at 1:10 pm

you need to use whistle for better results.

Anu

March 17, 2008 at 10:38 pm

Hi Manjula,
I sent you a mail already complimenting you for the wonderful rasgulla, rasmalai recipe and thanking you for teaching us.
I want to know if you use a pressure cooker, is it better to put the whistle or without the whistle? My rasgullas are spongy but I want them to look porous. What can I do to ensure that?
Also please give such demonstration for pani puri.
Please let me know.
Thanks & best regards,
Anu Singh

Anu

March 17, 2008 at 10:26 pm

Hi Manjula ji,
I am from Singapore and stumbled upon your website while on google.
I made kachoris & rasgulla, its amazing, the recipe succeeds!
Thanks a whole ton and I am recommending you to all my friends,
Anu

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