Homemade Rasmalai – A Little Sweetness for Diwali

Soft, delicate chenna discs soaked in fragrant saffron milk, finished with pistachios and a little edible silver. A classic Indian dessert that looks as beautiful as it tastes.

My Instagram feed has been a delightful mix of Halloween treats and Diwali sweets lately. One moment it’s pumpkins, cinnamon, and spooky desserts, and the next it’s beautiful Indian mithai dressed in saffron, pistachios, and edible silver. And while I love all the seasonal inspiration, this time it was the Indian sweets that had my attention.

Last week was particularly busy, with two days of back-to-back shoots for a well-known Indian sweets brand. I spent those days styling, arranging props, and decking up the sets with the most beautiful assortment of traditional sweets. There is something incredibly satisfying about working with Indian mithai. The delicate textures, the richness of the colours, the intricate details, and those little finishing touches of silver and nuts make them an absolute pleasure to style.

After two days surrounded by all that sweetness, I came home wanting to make some of my own!

Rasmalai was an obvious choice.

It has been one of my husband’s and my favourite desserts since childhood. We both grew up loving those soft, spongy pieces of chenna soaked in sweet, fragrant milk. It is the kind of dessert that doesn’t really need an occasion. But with Diwali inspiration everywhere, it felt like the perfect time to make a batch.

This time, I decided to make everything from scratch, starting with the chenna.

Now, homemade rasmalai is not exactly a quick dessert. There are several steps involved, and making the chenna, shaping it, cooking it, and preparing the saffron milk does require a little patience. It is one of those recipes where you cannot rush the process too much.

If you’re planning a Diwali spread, this is one dessert I would happily recommend making a day ahead. It tastes even better when the chenna has had enough time to absorb all that lovely saffron milk.

Prep time: 45–60 minutes
Cooking time: 50–60 minutes
Chilling time: 4–6 hours
Servings: Approximately 10–12 pieces

Ingredients

For the chenna

• 1.5 litres full-fat milk
• 2–3 tbsp lemon juice, diluted with equal parts water (use as needed)
• 1 tsp cornflour

For the sugar syrup

• 1 cup sugar
• 5 cups water
• 3–4 green cardamom pods, lightly crushed

For the saffron milk (ras)

• 1 litre full-fat milk
• ¼–⅓ cup sugar, or to taste
• A generous pinch of saffron strands
• 3–4 green cardamom pods, lightly crushed, or ½ tsp cardamom powder
• 2 tbsp sliced pistachios
• 2 tbsp sliced almonds

For garnishing

• Edible silver leaf (varak)
• Sliced pistachios
• A few extra saffron strands
• Additional nuts of your choice

Method

1. Prepare the chenna

Bring 1.5 litres of full-fat milk to a gentle boil in a heavy-bottomed saucepan. Turn off the heat and allow the milk to cool slightly for a minute or two.

Gradually add the diluted lemon juice, stirring gently until the milk separates into curds and pale greenish whey. Add a little more diluted lemon juice if necessary.

Strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chenna a couple of times with fresh water to remove the lemon flavour.

Gather the cloth and gently squeeze out the excess liquid. Hang it for approximately 20–30 minutes to drain any remaining whey. The chenna should be moist enough to knead but not wet or crumbly.

2. Knead and shape the chenna

Transfer the drained chenna to a clean plate or work surface.

Add 1 teaspoon of cornflour and knead gently with the heel of your palm for about 8–10 minutes, until the mixture becomes smooth and holds together without cracks.

Divide into 10–12 equal portions. Roll each portion into a smooth ball and gently flatten it into a small disc.

Keep the discs covered with a slightly damp cloth while preparing the sugar syrup so they do not dry out.

3. Prepare the sugar syrup

In a large, wide saucepan, combine the sugar, water, and lightly crushed green cardamom pods.

Bring the mixture to a rolling boil, making sure the sugar dissolves completely.

Gently add the chenna discs, leaving plenty of space between them as they will expand during cooking.

Cover and cook at a steady boil for about 12–15 minutes, or until the discs have puffed and noticeably increased in size. Make sure the syrup remains sufficiently thin and bubbling throughout the process.

Turn off the heat and allow the discs to cool in the syrup.

4. Prepare the saffron milk

Meanwhile, pour 1 litre of full-fat milk into a heavy-bottomed saucepan.

Bring it to a gentle boil, then reduce the heat and simmer, stirring occasionally to prevent the milk from sticking to the bottom.

Add the saffron strands, sugar, and cardamom.

Continue cooking until the milk reduces slightly and develops a lovely creamy consistency. It should remain fairly fluid so the rasmalai can soak it up.

Stir in the sliced almonds and pistachios.

Remove from the heat, allow it to cool completely, and refrigerate until chilled.

5. Assemble the rasmalai

Once the cooked chenna discs have cooled, gently lift them out of the sugar syrup.

Lightly press each disc between your palms to remove some of the excess syrup, taking care not to break or flatten it too much.

Arrange the discs in a slightly shallow serving platter.

Decorate the tops with small pieces of edible silver leaf.

Pour the chilled saffron milk generously over the discs, allowing them to sit partially submerged.

Finish with sliced pistachios, extra saffron strands and any additional nuts you prefer.

6. Chill and serve

Refrigerate for at least 4–6 hours, preferably overnight, to allow the chenna to absorb the flavours of the saffron milk.

Serve chilled.

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A Few Tips for Making Soft Rasmalai

• Use full-fat milk. It produces softer, richer chenna and a beautifully creamy saffron milk.
• Do not over-dry the chenna. Removing excess whey is important, but the chenna must retain enough moisture to knead smoothly.
• Knead until smooth. This helps prevent cracks and gives the cooked discs a soft texture.
• Use a large saucepan for the sugar syrup. The discs need sufficient space to expand as they cook.
• Avoid over-reducing the saffron milk. You want it creamy but still thin enough to soak into the chenna.
• Give it time to chill. Rasmalai is at its best after several hours in the refrigerator.