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    Rasmalai Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Jump to Recipe Jump to Video Print Recipe

    Rasmalai, decadent rich milk balls rasgulla soaked in reduced milk flavoured with saffron and cardamom. This rasmalai sweet is so popular in Bengal and across India and loved around the world. In this blog post, I have shared detailed tutorial on how to make perfect rasgulla, authentic rasmalai and a super easy rasmalai made under 30 mins. Learn how to make delicious Rasmalai recipe with step by step pictures and video. 

    rasmalai made and served

    Rasmalai

    Rasmalai, my all time favourite sweets. Love this sweet to the core, plus my sister love it so much. I made rasgullas to make this sweet and it turned out to be super yummy. You can use just store bought rasgullas in this recipe. The sauce is best and makes this whole dish taste amazing.

    Looking for party dessert ideas, then this rasmalai is the answer. A small bowl of this decadent dessert is sure to impress your guests. Perfect party dessert to celebrate Diwali, Holi or any special occasions. Check out my 300+ Diwali sweet recipes.

    What is Rasmalai?

    Rasmalai dish is one of the popular dish around the world. It consists of two components, rasgulla and the malai sauce known as rabri.

    Rasgullas one of the famous sweet and many of us favourite sweet in the world. It is a sweet which is made with chenna and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy.

    This rasgulla is then soaked in a thickened reduced sweet milk flavoured with saffron, cardamom and nuts. When cooked together rasmalai taste like heaven. Make sure you check my Rasmalai cake.

    Table of Contents

    • About Rasmalai
    • Watch Rasmalai Recipe Video
    • Rasmalai Ingredients
    • Rasgulla for Rasmalai
    • Tips for Soft Rasmalai
    • How to Make Rasmalai (Stepwise Pictures)
    • Instant Rasmalai (Rasmalai in 30 mins)
    • Expert Tips
    • FAQ
    • 📖 Recipe Card
    • Rasmalai | Instant Rasmalai Recipe

    About Rasmalai

    Rasmalai is considered to be one of the most decadent Bengali dessert which is very popular in street stalls, sweet shops and halwai shops. Rasmalai, also known as rosomalai or roshmalai is a popular dessert originated from the Bengal region of Indian subcontinent. Spongy rasgulla also known as milk balls is soaked in reduced milk which is flavoured with saffron and cardamom.

    The original term for ras malai is known as Rosh malai which is a Bengali term. Bengali word Rosh means sap | juice and the word malai means thickened cream or reduced milk. Together it is juicy milk balls cooked in thickened milk.

    Making rasmalai is an elaborate process. Since it involves few steps and lots of your time to make a delicious soft rasmalai. There is essentially three steps in making rasmalai. It starts with making rasgullas, then malai sauce and then simmering both together.

    Similar Recipes,

    Basundi

    Chum Chum

    Gulab Jamun

    Watch Rasmalai Recipe Video

    YouTube video

    Rasmalai Ingredients

    ingredients for making rasmalai

    Rasgulla - Rasgulla also known as roshogolla is one of the most popular Indian dessert specially in Bengali cuisine. You can make them easily at home with ingredients which you already have on hand. For making rasmalai, you can use homemade or store bought rasgulla.

    Milk - Use full fat or full cream milk for making rasgulla. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.

    Sugar - the quantity of sugar totally depends on your taste. You can add more or less according to your preference.

    Saffron - saffron is one of the most essential spice in rasmalai. it provides the iconic yellow colour and fragrance.

    Cardamom - You can add a pinch of cardamom in the malai for aroma.

    Nuts - I always use a combination of almonds, cashews, pistachios in my rasmalai.

    Rasgulla for Rasmalai

    juicy spongy rasmalai

    Making Rasgulla is so easy if you follow my steps, the ratio and procedure is very important. The main thing is to get the chenna right, I have posted step wise picture for how to make chenna.

    Soft chenna results in a soft and spongy rasgullas which in turn helps to make soft rasmalai. And also the consistency of sugar is also important.

    Don't worry if your rasgullas are not perfect, you can always use them in this rasmalai and chum chum.

    Check out my detailed post on making rasgulla recipe.

    Rasgulla Recipe

    Tips for Soft Rasmalai

    close look of rasmalai

    Choosing Milk Type

    You have to use full fat milk such as pure cows milk, whole milk or fresh full fat milk. Never use skimmed milk, low fat milk which affects in the texture of the chenna and make soft rasmalai.

    Get Chenna Right (Milk Curds)

    Texture of rasmalai totally depends on the consistency of the chenna. Once milk comes to a boiling stage, take it off the heat and then add in the acidic ingredients to curdle. Don't over boil the milk else you will get hard chenna. Never allow the curdled milk to boil else it will get rubbery in texture.

    Once you strain the chenna in muslin cloth or cheese cloth. Wash it multiple times in cold water to remove the sour taste as well as to stop the cooking process.

    Also don't over strain the chenna, you need some moisture in the chenna to make soft spongy rasgulla.

    Kneading

    Knead the chenna in a plate till it gets soft. kneading process is important to achieve the proper texture. The curds has to be fine in texture without large chunks of milk solids.

    Don't over knead the chenna. Else it will make the cooked rasgulla rubbery and shrink back in size once cooled.

    rasmalai served

    My Top tip for soft rasmalai is not to over cook rasgulla. Also if you are specially making rasgulla for making rasmalai. I recommend to flatten the balls before cooking in the syrup which helps fasten the cooking process.

    You can add a tbsp of all purpose flour or corn starch when kneading chenna to achieve soft texture in rasgulla.

    More Milk Based Sweets to Try

    • Rasgulla
    • Kalakand
    • Rasmalai
    • Milk Poli
    • Paal Kova
    • Malpua
    • Milk Peda
    kesar rasmalai garnished with nuts

    How to Make Rasmalai (Stepwise Pictures)

    Boiling Milk for Making Rasgulla

    1)Take milk in a sauce pan. I like to use a heavy bottom pan so the heat retains and the milk comes to a boiling stage faster.

    Use full fat or full cream milk for making rasgulla. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.

    Place the milk pot on heat and keep mixing it constantly so no milk catches in the bottom. Now you can see the milk has started to boil. You will see the milk getting frothy and creamier as you mix. Don't boil it too much, it should be hot and foamy like this. Once it reaches to that point. Take it off the heat. As you can see the milk is steaming hot.

    take milk and boil

    Curdling Milk

    2)Add in lemon juice or vinegar slowly into the hot milk. Keep mixing so the lemon juice is evenly combined with the milk.

    As soon as the lemon juice is added into the hot milk. The milk will curdle immediately.

    add in lemon juice

    3)Now the milk has curdled. Keep mixing gently so it curdles completely.Don't over mix the milk, the curds has to be bigger in texture.

    Now the milk has curdled completely. The curds are in bigger texture. Now it is completely curdled, you can see a light greenish kind of water has separated, this is the correct stage.

    milk curdled

    Straining the milk curds to get Chenna

    4)Pour the entire thing on to the sieve. The milk curds will be collected in the sieve. The whey water that is collected in the bottom of the bowl. It is so healthy. You can use them to knead chapati dough, add it to rasam, soup.

    Now take a bowl of cold water, drop the curdled chenna into the water and wash it well in multiple changes of water.

    Wash the curds in plenty of cold water. Rinsing them in water removes the sour taste from the curds and stops the cooking process.

    strain the mix in sieve

    5)I squeezed the muslin cloth with my hands to remove the excess water. There should be some moisture in the chenna else the rasgulla will be tough.

    Pro Tip: Alternatively you can hand it over tap or countertop for 30 minutes to strain the excess liquid.

    soft chenna ready

    Making Sugar Syrup

    6)While the chenna is resting, let's make sugar syrup. Take a large pot. Make sure the rasgulla fit in the sauce pot. It should be big enough to hold the rasgullas because those tiny balls will expand three times in volume

    Take sugar and water to the sauce pan. Place the pot on heat and bring it to a full boil. You are going to boil this until we are going to make rasgulla balls.

    bring sugar and water till full boil

    Kneading Chenna for Rasgulla

    7)Take the strained curd in a large bowl or a plate. We are going to knead this well and make balls.

    We are going to knead it with our hands. Start by kneading it with your hands gently. Use the palm of your hands to press the chenna gently. This will mash it gently and make it softer. Keep squeezing and kneading it till the chenna gets soft in texture.

    knead chenna really well

    8)Now you can see the rasgulla mixture has become smooth and soft in texture. This process will take around 5 minutes of kneading. You shouldn't over knead the mix also, else it will get tough and rubbery.

    chenna kneaded well

    Shaping Rasgulla

    9)Take a small portion of rasgulla mixture. The size depends on how big or small you want the rasgulla to be.

    Roll the mixture between the palms of your hands. Don't give too much pressure when rolling the balls. It should be gently rolled without giving pressure which makes soft rasgulla.

    take small portion of chenna

    10)Smooth and soft rasgullas.

    roll it into smooth ball

    Cooking Rasgulla in Sugar Syrup

    11)Bring the sugar syrup to a full boil. It should be in rolling boil when you add the rasgulla balls into the sugar syrup. You can flavour sugar syrup with crushed cardamom and saffron strands.

    Add the rasgulla balls into the boiling sugar syrup. Once you add the rasgulla into the syrup, mix it once using a spoon.

    add chenna balls into sugar syrup

    12)Cover the pot with a lid and cook it on high heat for 10 minutes on rolling boil. You can see the rasgullas has expanded in volume. Don't remove the lid. Just let it boil on high heat.

    Once 10 minutes is up, reduce the flame and cook on medium heat for 2 minutes. Now reduce it even more and cook on low heat for 2 minutes.

    Now turn off the heat and let it sit covered for 2 hours. Don't open the lid. Let it cool gently which prevents the rasgulla shrinking.

    rasgulla expanded

    13)You can leave the rasgulla in the syrup overnight for best results. Once the rasgulla is cooled. You can open the lid.

    rasgulla expanded

    Kesar Rasgulla

    14)For making this batch of rasmalai, I added saffron and cardamom to the rasgulla. which made the rasgulla yellow shade.

    rasgulla in kesar sugar syrup

    Reduce Milk for Making Rasmalai

    15)Take milk in a wide large sauce pan or any casserole. I took a total of 1.5 litre milk in the pot. We have to reduce it to 1 litre of milk to make the milk thicker and richer.

    Use full fat milk for better taste, texture and creamy mix.

    take milk in a pan

    16)To prevent milk from boiling over, I placed a steel spoon into the pot of boiling milk. This step prevents the milk from boiling over. So you don't need to stand near the pot and stirring it constantly.

    Pro Tip: This is optional, but I strongly recommend you to do this step to prevent spillage of milk.

    add a spoon into the milk. which prevents milk from boiling oven

    17)Boil the milk for 20 to 30 minutes, stir in between to prevent milk from burning in the bottom.

    Pro Tip: Using a large pot makes this job easier. Using large pot helps the reducing process faster.

    boil milk

    18)You can see because of the steel spoon the milk is not boiling over. Now the milk has reduced to 1 litre.

    let it come to a full boil

    19)Remove the steel spoon from the milk. Now we are going to proceed further.

    remove the spoon

    20)Now the milk has reduced to 1 litre. It is thick and more creamy.

    If you don't have few hours of time to reduce the milk. Follow the instant recipe of making rasmalai which I have shared below.

    milk thickened

    Making Rasmalai Milk

    21)Now to the reduced milk, add sugar. We are going to reduce it even further.

    add sugar to milk

    22)Boil the milk with sugar till it is reduced even more. This will take around 10 minutes.

    We will boil the milk even more once rasgulla is added. So don't reduce the milk too much.

    cook till thickened

    Preparing Rasgulla

    23)Now take the rasgulla. and gently squeeze it with your hands to remove the excess syrup.

    squeeze rasgulla

    24)Squeezing the rasgulla will remove the syrup from them and makes the rasmalai milk to be absorbed into the rasgulla.

    squeezed rasgulla

    Flavouring Rasmalai Milk

    25)Now to the reduced milk, add in ground cardamom. I like to powder my cardamom with some sugar to make it fragrant.

    add cardamom powder

    26)Add in saffron into the milk. A pinch goes a long way.

    add saffron

    Adding Rasgulla into the Milk

    27)Add in the squeezed rasgulla into the milk. Boil the milk on low heat even more for around 10 minutes.

    boil till thick

    28)Now the milk has thickened to the right consistency. It will thicken even more when it cooled.

    rasmalai thickened

    Adding Nuts to Rasmalai

    29)Add in chopped almonds and pistachios into the reduced milk.

    add badam and pista

    30)Rasmalai is ready to serve. You can serve rasmalai hot, warm or cold as per your liking. Enjoy.

    rasmalai thickened

    Instant Rasmalai (Rasmalai in 30 mins)

    instant rasmalai

    Ingredients Used

    • 10 to 15 Rasgullas (I used store bought)
    • 1 litre Milk 
    • 1 can Sweetened Condensed Milk 
    • ¼ tsp Saffron
    • ¼ tsp Cardamom powder 
    • ¼ cup Cashews or any nuts (chopped finely)

    How to Make Instant Rasmalai

    1)For making this instant rasmalai. I used some store bought rasgullas. Squeeze the liquid and set aside in a bowl. But you can use homemade rasgullas too.

    rasgullas

    2)Add milk in a sauce pan. I am using full cream milk. Full fat milk is best.

    take milk in a sauce pan

    3)Add in sweetened condensed milk into the milk. Adding condensed milk is the easy step to get thickened reduced milk faster.

    add condensed milk

    4)Boil the milk and condensed milk for 10 minutes.

    boil till thick

    5)Add in saffron into the milk. Boil for 2 more minutes.

    add saffron

    6)Add in squeezed rasgulla into the milk and boil for 10 more minutes.

    add rasgulla

    7)I transferred the mix to a bigger pot to prevent spillage. Add in chopped nuts of choice.

    add nuts

    8)Add some crushed cardamom. You can skip this if you don't like.

    cardamom is added

    9)Boil for 2 more minutes.

    rasmalai is cooked

    10)Thats it. Speedy rasmalai is ready to serve.

    thick rasmalai

    11)Rasmalai is ready to serve. You can serve rasmalai hot, warm or cold as per your liking. Enjoy.

    chilled instant rasmalai

    Expert Tips

    • For making rasmalai, you can use homemade or store bought rasgulla which makes the process easier. 
    • Use full fat milk for richer tasting rasmalai. Full cream milk results in richer rasmalai.
    • For thickening milk faster, you can add in some cashew powder into the milk.
    • For richer taste, you can add some sweetened condensed milk and fresh cream to rasmalai. 
    • Rasmalai can be served warm or cold. 

    FAQ

    Which milk is best for making rasmalai?

    Use full fat or full cream milk for making rasgulla and rasmalai. The texture of rasgulla totally depends on the milk quality. I like to use full fat cow's milk. You can use buffalo milk too.

    How long to knead chenna for making rasmalai?

    Knead the curds in a plate till it gets soft. kneading process is important to achieve the proper texture. The curds has to be fine in texture without large chunks of milk solids.

    Don't over knead the chenna. Else it will make the cooked rasgulla rubbery and shrink back in size once cooled.

    What are the main ingredients of Rasmalai?

    This rasgulla is then soaked in a thickened reduced sweet milk flavoured with saffron, cardamom and nuts. When cooked together rasmalai taste like heaven.

    More Milk Sweets to Try

    • Arisi Payasam Recipe (Rice Kheer)
    • Malpua Recipe
    • Kaju Pista Roll Recipe
    • Milk Powder Burfi Recipe(Milk Barfi)
    • Gulab Jamun Recipe
    • Rasgulla Recipe

    📖 Recipe Card

    Rasmalai | Instant Rasmalai Recipe

    Rasmalai, decadent rich milk balls rasgulla soaked in reduced milk flavoured with saffron and cardamom. This rasmalai sweet is so popular in Bengal and across India and loved around the world. In this blog post, I have shared detailed tutorial on how to make perfect rasgulla, authentic rasmalai and a super easy rasmalai made under 30 mins. Learn how to make delicious Rasmalai recipe with step by step pictures and video. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 20 servings
    Calories: 340kcal

    Equipment

    • Cooking pot

    Ingredients

    Rasgulla

    • 2 litre Full Fat Milk
    • 2 tbsp Lemon Juice
    • 2 cups Sugar
    • 4 cups Water
    • ¼ tsp Saffron
    • ¼ tsp Cardamom Powder

    Authentic Rasmalai

    • 1½ litre Full Fat Milk
    • 15 no Rasgullas
    • 1 cup Sugar
    • ¼ tsp Saffron
    • 1 tsp Cardamom Powder optional
    • ½ cup Nuts (chopped finely)I used Almonds, Cashews & Pista

    Instant Rasmalai

    • 10 no Rasgullas I used store bought
    • 1 litre Milk
    • 1 can Sweetened Condensed Milk (400 gram)
    • ¼ tsp Saffron
    • ¼ tsp Cardamom powder
    • ¼ cup Cashews or any nuts chopped finely

    Instructions

    How to Make Rasgulla

    • Squeeze some lemons, you will need 2 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
    • Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat. Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
    • Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water. Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to strain for 30 mins. I squeezed occasionally to make things faster.
    • Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil. You can flavour the syrup with cardamom and saffron.
    • After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough. Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball. Repeat with the remaining dough as well.
    • Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume. Reduce the flame and cook on medium heat for 2 minutes. Now reduce it even further and cook on low for 2 minutes. Now take it off the heat and don't open the lid. let it cool with lid covered for 2 to 3 hours. Leave in the syrup overnight.

    How to Make Authentic Rasmalai

    • Start by making rasgullas, you can use store bought ones for easy method.
    • Take 11/2 litre milk in a big pot and boil it till it is reduced by 1 litre. Once it has reduced, add in sugar and boil till it is little thick. Add in saffron, cardamom powder and mix well.
    • Squeeze rasgulla with your hands to remove the excess sugar syrup. Add this to the milk and simmer for 10 minutes.
    • Finally add in chopped nuts and mix well. Place this in fridge to get cold. But you can serve this warm.

    How to Make Instant Rasmalai

    • Take rasgulla and squeeze the sugar syrup from it. Set aside.
    • Take milk, condensed milk in a sauce pan and bring it to a boil. Boil for 10 mins till it is reduced a little. Add in saffron and simmer for 2 minutes. Now add in the squeezed rasgullas and simmer for 10 minutes. Sprinkle in ground cardamom, chopped nuts and mix well. Simmer for 2 more minutes.
    • Serve rasmalai cold or warm.

    Video

    YouTube video

    Notes

    • For making rasmalai, you can use homemade or store bought rasgulla which makes the process easier. 
    • Use full fat milk for richer tasting rasmalai. Full cream milk results in richer rasmalai.
    • For thickening milk faster, you can add in some cashew powder into the milk.
    • For richer taste, you can add some sweetened condensed milk and fresh cream to rasmalai. 
    • Rasmalai can be served warm or cold. 

    Nutrition

    Serving: 1servings | Calories: 340kcal | Carbohydrates: 53g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 116mg | Potassium: 447mg | Fiber: 0.4g | Sugar: 52g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 0.2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    • Mango Phirni Recipe
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    « Vegetable Salna Recipe
    Green Gram Porridge »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Catarina - ReceitaseSaboresdoMundo

      at

      Aarthi,
      Nunca provei... Mas esta com um aspecto delicioso : ) As fotos passo a passo estão muito bem explicadas.

      Catarina

      Reply
    2. Nalini's Kitchen

      at

      rasamalai looks sooooo tempting and delicious,feel like having the bowl of rasamalai.

      Reply
    3. Harini

      at

      Looks so delicious.. and step wise pics are great!

      Reply
    4. Asiya

      at

      I love Rasmalai and your looks so good!

      Reply
    5. Priya

      at

      Wat a rich looking delightfrul rasamalai..

      Reply
    6. Prabhamani

      at

      Perfect sweet for Festive seasons!!Looks very nice.

      Reply
    7. Yummy Team

      at

      Yummy ras malai..Love it! Thanks for the step pics arthi..

      Reply
    8. Priya (elaichii)

      at

      Very apt sweet for the festive season!

      Reply
    9. Rekha shoban

      at

      delicious rasagullas!!

      Reply
    10. Nisa Homey

      at

      Rich and yummy dish...ah! rasagullas here I come...

      Reply
    11. RAKS KITCHEN

      at

      Nice and yummy recipe!

      Reply
    12. Gayathri Kumar

      at

      Rasmalai looks so delicious. Nice illustration...

      Reply
    13. Srivalli

      at

      Delicious ones..when I first made rasa malai, I ended up making it more than couple of times..

      Reply
    14. Dzoli

      at

      Very nice and tasty with all these nuts;)

      Reply
    15. Yuvana's Favourites

      at

      yummy yummy. i love it very much.

      Reply
    16. Ushnish Ghosh

      at

      Dear Arthi
      I feel good reading your comment at my blog and also that you are following my blog. You really have a great blog and there are so many recipes to learn. I wont be able to cook them now, because suddenly I had to land in the middle of Sahara desert for some work and now without a kitchen and with a very weak internet. Will follow you.
      Have a nice day

      Reply
    17. Harini

      at

      delicious!!

      Reply
    18. veena krishnakumar

      at

      This is so inviting!!!!!!!!!!!!1

      Reply
    19. Cool Lassi(e)

      at

      Oh that is so wicked good!

      Reply
    20. Anonymous

      at

      nice recipe... all those nuts used as raw or roasted one?

      Reply
    21. Anonymous

      at

      hie just tried ur shahi tukda reciepe..it came out great.... just wanted to know what is the difference between rabri and ras malai???? bbbbboth the prepration seem to be same????

      Reply
    22. Anonymous

      at

      i tried ur shahi tukda reciepe it came out very well... just wanted to know what is the difference between rasmalai and rabri????

      Reply
    23. Aarthi

      at

      @AnonymousRasamalai is rasagullas soaked in rabri which is the thick milk and nuts sauce. Rabri is just the milk and nuts sauce without any rasagulla. Hope this helps you

      Reply
    24. Anonymous

      at

      Hi Aarthi,

      I was looking for this recipe. Really Great Job, God Bless You.

      Vasantha

      Reply
    25. Suhail Rehman

      at

      Looks yummy. Thanks a lot for the recipe.

      Reply
    26. Suhail Rehman

      at

      Looks Yummy. Thanks for the recipe. Keep up the good work 🙂

      Reply
    27. Anonymous

      at

      Does this turn to be soft as rasmalai coz rasgullas r Lil harder as in their texture

      Reply
    28. Anonymous

      at

      Hi can v use pressure cooker. Thanks

      Reply
    29. Aarthi

      at

      @Anonymousyes u can use any pot to make this

      Reply
    30. Anonymous

      at

      How to make rasgulas??!!

      Reply
    31. Aarthi

      at

      @Anonymouscheck this rasgulla recipe
      https://www.yummytummyaarthi.com/2014/10/rasgulla-recipe-spongy-rasgulla-recipe.html

      Reply
    32. Bhuwana

      at

      Super delicious rasmalai!
      Swadesh Food Recipes
      Indian Sarees Online Shopping

      Reply
    33. shalini

      at

      Made it today n my entire family complimented me that it was on par with restaurant bought 😀 ..... Thanx a ton for sharing n keep up the gud work! .... Oh N did I mention , me being a doc recommended ur baby food recipes to my frenz n patients n they said their kids loved it ....

      Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Aarthi!

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