Forget love i’d rather fall for Paan Rasmalai

Rasmalai has always been a part of the ‘ Bengali Cuisine ‘ also called as ‘ rossomalai’.  As promised i am back with a twist in the recipe and hope that you will like it.



  •  milkmaid – 1/2 can
  •  chenna – 300 gm
  •  baking soda – 1/2 tbp
  •  flour/cornflour  – 1/2 cup
  •  sweet pan – 3 to 4
  •  sugar – 3/4 cup
  •  milk- 1Lt
  •  gulkand – 4 tbsp.
  • lime – 1 nos  or vinegar 1tbsp .


  1. For  Chena:
    • Boil 1/2 lt of milk in a pan .
    • once boiled add some lime or vinegar so that the milk curdles and the milk solid and whey get separated.Processed with VSCO with  preset
    • once done squeeze out excess water from the cottage cheese , and add flour , bit of condense milk and baking soda.
    • flatten it like this.Processed with VSCO with  preset
    • once you flatten the mixture , make a dent in the middle and add  gulkand  .Processed with VSCO with  presetProcessed with VSCO with  preset
    • After the mixture has been put make small ball of it .Processed with VSCO with  preset
  2. For  SUGAR SYRUP :
    • Take a dekchi and fill with half water and 3/4 cup of sugar and bring it to a boil .
    • once done bring to a medium heat and add the cottage cheese balls with the filling into it .
    • let it simmer for 15 minutes so that the balls increase it’s volume.
    • switch off the flame and let it cool in the syrup only.rasmalai-6
  3. For The Rasmalai
    • Boil 1/2 lt of milk in a pan .
    • add 1/2 can of condense milk
    • grind the paan in a blender and add .(put bit by bit otherwise it can be overpowering)Processed with VSCO with  preset
    • add some rose essence and let it simmer until it is reduced to 3/4th.
  4. your dish is ready to be served.
    • either hot or cold (your choice)
    • i have tried 2 presentations below.




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