Rasmalai/Chenna Kheer

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Rasmalai/Chenna Kheer


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 10
  • 2 litre nova full cream milk

  • 1/2 cups curd

  • 1 1/2 cups glass water

  • 1/2 cups sugar

  • 1 tsp fennel powder

  • 1 pinch saffron

  • 1 pinch cardamom powder

  • 1 tbsp chopped pistachios

  • 1 tbsp melon seeds

  • 1 tbsp chopped almonds

  • 1 pinch white pepper powder


  • Boil 1.5 litre milk and switch off the gas.
  • Let it cool for 10 mins and then add half cup curd to make paneer.
  • Remove the paneer in a colander lined with muslin cloth and drain the excess water.
  • Let it cool for some time and then knead it till releases fat and your hands are greast.
  • Add little cardamom powder and fennel powder and knead again.
  • Form equal size balls and keep ready.
  • Now boil water in a heavy bottom vessel with little sugar and let the water come to rapid boil.
  • Once the water reaches rapid boil add the prepared paneer balls and let it cook for 10 mins.
  • After 10 mins close it with lid and simmer the gas and cook again for 5 mins and switch off the gas.
  • Let it cool completly.
  • Now for making ras boil rest of the milk.
  • Add saffron and sugar and boil it till sugar melts.
  • Next add in cardamom powder, fennel powder and white pepper powder and stir well.
  • Strain excess water from prepared rasgullas and immerse them in the milk.
  • Add chopped nuts and switch of the gas.
  • Let it cool completly.
  • Served chilled or at room temperature.