• 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer)
  • 10 oz powdered Confectioner’s sugar
  • 2 small packets Half and Half
  • 1 tsp powdered cardamom
  • 1/2 tsp rose water
  • 2 tsp slivered almonds
  • 2 tsp chopped pistachios
  • 6 cups water
  • 3 cups sugar


  • If you are using the Ricotta cheese, mix together the confectioner’s sugar and cheese.
  • Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture.
  • Take it out and let it cool.
  • When cool, shape into small flat balls.
  • If you are using paneer, mix the paneer and sugar and shape it into flat balls.
  • Bring the water and sugar to a boil to yield sugar syrup.The syrup should not be too thick.
  • Insert the balls one by one in the syrup and warm them up. They should become spongy. In the meantime, boil the half and half with the rose water.
  • Set aside.
  • Add the cardamom and nuts to the half and half.
  • Mix well.
  • Add the cooked balls to the half and half.
  • Let it stay immersed for about 1 hr.
  • You can either chill it or serve it at room temperature.

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