Rasmalai/ Rosho Malai/ Cheese balls soaked in sugar syrup and then soaked in reduced milk

Rasmalai/Rosho Malai is basically a sweet delicacy from Bengali Cuisine.

It is mainly made of soft cheese sponge balls of sweetness dipped in sweetened reduced milk,full of richness of nuts and saffron.

In this recipe not only we’re sharing to make perfect soft rasmalai which is delicious but how it will just melt in your mouth effortlessly.

For a good Rasmalai you will definitely need whole milk.

So,let’s not waste time and start making Rasmalai…in my style ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

Type- Dessert

Preparation time- 20-25 minutes

Cooking time- 40-45 minutes

Ingredients for Rosogolla/Rasgullas/Cheese balls soaked in sugar syrup:

  • 1 litre whole milk
  • 3 tbs vinegar
  • 3 tbs water
  • 3 cups water
  • 1 cup sugar

Ingredients for the reduced milk:

  • 1 litre whole milk
  • 1/4th cup sugar
  • 1/4th cup condensed milk
  • 1/4th cup pistachios
  • 1/4 th cup chopped almonds
  • 12-15 strands of saffron
  • For garnishing- Chopped almonds, chopped pistachios,few strands of saffron

Procedure to make Roshogolla/Rasgullas:

  • In bowl mix 3 tbs vinegar +3 tbs water
  • In a deep dish pan add 1 litre whole milk and slowly bring it to boil
  • When you see that the milk is about to bubble then add 2-3 tsp of the vinegar and water mixture
  • And keep on moving your laddle,the milk will start curdling
  • Again add 2-3 tsp vinegar and water mixture and move your laddle
  • At this point your cheese/chhana is separated
  • Now drain the chhana/cheese on muslin cloth
  • Wash the cheese/chhana with water to remove any smell of the vinegar
  • Now hung it for 20-25 minutes,it should be neither dry nor too moist
  • Mash it and see that there is no lumps
  • Knead it into a lump free even dough
  • Now give it a log shape and pinch small balls
  • Give it a round or flatten it to give a disc shape
  • In another pan add 3 cups of water and add 1 cup of sugar
  • Bring it to boil and throw the cheese balls
  • Cover and cook it for 15 minutes on a medium high- high flame and the Rasgullas /Roshogolla is ready

Procedure to reduce milk and make Rasmalai/Rosho Malai:

  • In a heavy bottom pan add 1 litre whole milk
  • Let it simmer and keep on moving your laddle otherwise the milk will stick at the bottom and leave charry milk bits
  • When it starts reducing add 1/4 th cup sugar and mix
  • Add 12-15 strands of saffron and mix (if you don’t have saffron you can skip it or add yellow food color)
  • Now add 1/4 th cup pistachios
  • Add 1/4th cup chopped almonds
  • At this point the milk has almost reduced to half,and add 1/4th cup condensed milk (if you don’t have condensed milk add another 1/4th cup of sugar) and mix
  • The milk will be reduced to half by 30-35 minutes
  • Now cool it down
  • In a bowl add half of the reduced milk,add the Rasgullas/Roshogolla,and add the remaining half over the top
  • Garnish with chopped almonds, pistachios and few strands of saffron
  • Our Rasmalai/Rosho Malai is ready
  • Chill it before serving or as you like

We’ve added a step by step video of the recipe in our YouTube channel ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

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Don’t forget to leave your valuable comments in the comment box below ๐Ÿ˜Š

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Rosogolla/cheese sponge balls dipped in sugar syrup

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