When it’s festival time, our body and soul craves for sweets. And all our diet plans and kept on hold till the festival season ends. If you are served a platter full of different varieties of sweets, what is it that you will reach out for? I have a major weakness for the milk based Bengali sweets. And my all-time favourites are the rosgullas and rasmalai. I love rasmalai as it is not extremely sweet and has a lovely creamy texture too. If you think that making Rasmalai is a dificult task, then you should certainly try out this recipe. You can make these with home-made or store bought rosgullas.

The name “Rasmalai” is derived from two Hindi words: “ras,” which means “juice,” and “malai,” which translates to “cream.” Together, they perfectly describe the essence of this dessert. Rasmalai is essentially soft and spongy rosgullas soaked in a sweet, milky syrup and then garnished with a sprinkle of pistachios, almonds or saffron strands. Every bite is a symphony of textures and flavors. And I bet – if you are like me, you won’t be able to stop at just one.


I have made these Rasmalais for friends and family and every time the bowl has literally been wiped clean. I have not come across anyone so far who has not love this dish. So, make this during this festive time and serve it to your loved ones.


Course: DessertCuisine: IndianDifficulty: Moderate


Prep time


Cooking time


Total time



Make this sweet and creamy dessert at home and enjoy!


  • Rosgullas – 7-8 (homemade or store bought)

  • Full Fat Milk – 500 ml

  • Sugar – 2 tbsp

  • Saffron Strands – a few, soaked in warm milk

  • Cardamom Powder – ¼ tsp

  • Chopped Almonds and Pistachios


  • Bring the milk to a boil and then keep stirring it till it reduces to about 2/3rd the quantity.
  • At this stage, add the sugar, saffron milk, cardamom powder and chopped dry fruits and continue stirring for another couple of minutes. Keep the heat on low.
  • Squeeze the rosgullas between two spoons or using a spatula to remove most of the sugar syrup from it. Take care not to break the rosgullas.
  • Add them to the hot milk and let it all simmer together for another couple of minutes.
  • Turn off the heat and transfer it to a bowl and let it cool down completely.
  • Garnish with chopped almonds and pistachios and refrigerate it for a few hours before serving.

Recipe Video

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