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Rasmalai Recipe 23 January 2026 at 19:14

Rasmalai Recipe

By: Sharmilee J

23 January 2026 at 19:14

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.

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About Rasamalai

'Ras' in Hindi means juicy and 'Malai' means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.

I've become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.

Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.

Rasmalai Ingredients

Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
Milk - Use full cream milk either farm fresh or packaged milk.
Sugar - White granulated sugar is the best to use for rasmalai.
Condensed milk - Condensed milk adds richness to rasmalai.
Nuts - Cashews, pistachios and almonds are used.
Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Similar Recipes

How to make Rasmalai Step by Step

1.Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.

2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.

3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.

Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Expert Tips

Flavor - Don't use saffron more, it will be over powerful and will spoil the taste.
Add ons - The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
Syrup - You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
Resting time - Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
Quick option - You can also use store bought rasgullas, tinned ones are easy to reach.

Serving & Storage

Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.

If you have any more questions about this Rasmalai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rasmalai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Rasmalai Recipe

Course sweets

Cuisine Indian

Keyword dessert recipes, diwali dishes, diwali food, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, Festival, milk recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 413kcal

Author Sharmilee J

Ingredients

20 small rasgullas
3 cups milk
3 tablespoon condensed milk
⅓ cup sugar
3 tablespoon nuts chopped
10 small strands saffron
¼ teaspoon cardamom powder

Instructions

Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.
Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.
Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.
Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Notes

Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
Milk - Use full cream milk either farm fresh or packaged milk.
Sugar - White granulated sugar is the best to use for rasmalai.
Condensed milk - Condensed milk adds richness to rasmalai.
Nuts - Cashews, pistachios and almonds are used.
Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Nutrition

The post Rasmalai Recipe appeared first on Sharmis Passions.

Sharmis Passions
Malai Ladoo Recipe | Paneer Laddu Recipe 6 November 2025 at 19:12

Malai Ladoo Recipe | Paneer Laddu Recipe

Sharmis Passions

By: Sharmilee J

6 November 2025 at 19:12

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.

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About Malai Ladoo

Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.

Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.

I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.

Malai Ladoo Ingredients

Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
Pistachios - I used for garnish and crunch. Almonds or cashews also works.
Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
Rose essence - I add few drops for floral smell, but can skip if you don't like.
Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

This is a simple recipe with only few ingredients.
It has soft creamy texture that tastes rich and smooth.
It is made in one pan, no sugar syrup or frying.
You can make ahead and store for few days, perfect for small parties.
It is perfect sweet for beginners, gives great result always.

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How to make Malai Ladoo Step by Step

1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios

2.In the mixer jar, add crumbled paneer, add condensed milk and saffron

3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.

4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.

5.Keep cooking until it becomes thick, it will start to roll and textured like below.

6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.

8.Dip each ball into the nuts mixture and arrange it in a plate.

Cool down and store in airtight container.

Expert Tips

Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.

If you have any more questions about this Malai Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Malai Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Malai Ladoo Recipe | Paneer Laddu Recipe

Course sweet

Cuisine Indian

Keyword 30 mins recipes, cardamom powder, cardamom powder recipe, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy paneer recipes, Festival, ghee recipes, indian paneer recipes, laddu, ladoo recipes, paneer dishes, paneer recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 30 minutes

Servings 12 ladoos

Calories 104kcal

Author Sharmilee J

Ingredients

1 cup paneer
½ cup condensed milk
8 nos pistachios
3 drops rose essence
⅛ teaspoon cardamom powder
1 teaspoon ghee
5 to 6 strands saffron

Instructions

Take paneer, crumble it well with your hands, set aside.
Chop the pistachios.
In the mixer jar, add crumbled paneer, add condensed milk and saffron.
Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see.
Now grease the pan with ghee. If you use nonstick pan then no need to grease.
Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.
Keep cooking until it becomes thick, it will start to roll and get textured.
When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix.
Pinch a tiny portion, roll and see if it forms a ball, then switch off.
It will not be completely dry, it will still be moist. Let it cool down for sometime.
When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.
Roll each ball into the nuts mixture and arrange it in a plate.
Cool down and store Malai Ladoo in an airtight container.

Notes

Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Nutrition

The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.