rasmalai in saffron and cardamom syrup

Rasmalai in saffron and cardamom syrup

Rasmalai in saffron and cardamom syrup is one of my most favorite Indian sweets Delicate, not too complicated to make and an absolute delight, rasmalai is a must for special occasions!


  • 1 L full fat milk
  • 1 tbsp cornstarch
  • juice form one lemon
  • 5 green cardamoms skin removed and pounded
  • 1/2 tsp saffron
  • Pistachios, chopped into thin slivers
  • rose petals
  • 500 ml whole milk
  • 5 tbsp sugar

For the syrup:

  • 4 cups water
  • 1 cup sugar


  1. Start by making chenna. Simply boil milk in a heavy bottom pan. Once it comes to a boil lower the flame and add the juice of one lemon. Once the milk has curdled, strain it. Thoroughly rinse the chhena or cottage cheese with water and let it rest in the strainer for 20 minutes to drain all the liquid. Lightly squeeze out any remaining water by using your palms. 

  2. Now add cornflour this thickened chenna and mash it for 12 minutes till completely smooth. Pinch off small pieces of the dough and form into completely smooth balls of ping pong ball size. Next make simple syrup by boiling 4 cups of water and 1 cup of sugar. Gently add the balls into this rolling water and cook on high for 15 minutes. By the end the balls should have doubled in size. 

  3. While that’s cooking get started on the flavoured milk. Simple boil milk, sugar, saffron mixed with a little milk, cardamom powder and cook till the milk has thickened to almost half the volume. Takes about 25-30 mins on simmer. 

  4. By this time the balls would have cooled. Gently lift them out of the syrup (give them atleast 15 -20 mins in the sugar syrup) and very carefully squeeze and slightly flatten them. Now place them in a large serving bowl with the thickened milk. Best chilled overnight in the refrigerator. Garnish with pistachio slivers and fresh rose petals if desired. Enjoy!