"Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great."
photo by sharda photo by sharda
photo by sharda
photo by sharda photo by sharda
photo by sharda photo by sharda
photo by sharda photo by sharda
Ready In:
1hr 30mins
20 rasamalai




  • Sour the whole milk with lemon juice.
  • Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
  • After 1/2 hour take out the weight and knead the chenna very properly.
  • Make small balls of the size of dime.
  • In a sauce pan boil 3 cups of water and sugar together.
  • when it starts to boil, drop in the chenna balls.
  • On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
  • In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
  • Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
  • Now take out the chenna balls from the sugar syrup.
  • While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
  • switch off the heat.
  • place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
  • Serve cold.

Questions & Replies

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  1. A bit time consuming but well worth the effort. Turned out perfect and everybody love it! Thank you, Sharda, for sharing this wonderful recipe, definitely a keeper.
  2. this was really great ! i always wanted to make this at home. the only problem i had was souring the milk. i didnt really get any curds from just the lemon juice but when i cooked the milk on the stove for like 2 minutes then i got a lot. i dont know y this happened, but the flavor was really great. thanks !
  3. Gee.. It took some time to prepare these but I'm so happy to have taken the challenge.. I AM going to make these again this week, because it was simply not enough. Thanks for a great recipe!
  4. Yes, made all wait longer but thanks for the great recipe! I could bring a little bit of Kolkata to Chicago today.Guess, I have to repeat it next week
  5. This recipe is really great. I made it for a few friends and they were delighted. I have no trouble recommending this recipe to any one. try it for sure it will taste great!!


I am an Indian from a middle class family.I was the youngest in my family and never needed to cook a fabulous meal myself. But after marriage,things are not the same.My husband has a very refined taste buds and he is very fond of top class food.So these days I am just experimenting lots of new dishes and trying to please my husband..My mother-in-law is also a great cook,and though i didn't get a chance to live with her for long time,but I am sure I'll disappoint her a lot in this respect as not being that good at cooking ,is my weekest point. So when ever I cook some thing great ,which my husband loves,that is my best day.
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