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Rasmalai Tart

Rasmalai Tart

Cooking Time

Preparation Time : 40

Cook Time : 60

Total Time : 100


Serves 6

  • For making Rasgulla- 1 litre full fat Milk

  • 1/2 cup Curd /Yogurt

  • 1 litre ice cold water

  • 1 cup sugar

  • 2 cups Water

  • 1/4 tsp Cardamom powder

  • For Rabri - 2 cups milk

  • 1/2 tsp pinch saffron strands

  • 1/2 cup sugar

  • For Tarts - 1/2 cup All purpose flour

  • 3 tbsp Butter

  • 3 tbsp Sugar

  • 1/2 cup cold water or as required

  • 1/2 tsp Saffron strands

  • 2 tbsp sliced pistachios

  • 1/4 cup dried rose petals for garnish


  • 01

    Method for making Rabri : We will start by keeping the milk in stove to evaporate it for the Rabri. And then make the Rasgullas. In a pan add 2 cups milk and bring to boil. Add few saffron strands and ½ cup sugar. Stir every 2 to 3 minutes.

  • 02

    Boil until the milk thickens and reduces to half the quantity. Set this aside.

  • 03

    Making Rasgulla: In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.

  • 04

    Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.

  • 05

    Now knead the cheese well to make into a smooth dough for about 10 mins.

  • 06

    Take small portions of it and roll to tiny balls. If you want oval shape then flatten it gently. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.

  • 07

    Making syrup and cooking of Rasgullas: Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. Now add the flatten discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.

  • 08

    Now take out the rasgullas to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri.

  • 09

    Making the Tart : In a mixing bowl add the all purpose flour, butter, sugar and crumble them well with using your hand.

  • 10

    Now add ice cold water little at a time and make a dough. Wrap the dough and rest them for few mins.

  • 11

    Divide the dough into small portions depending on your tart mould size. Roll them into balls and flatten them with a rolling pin.

  • 12

    Put them into the greased tart mould and press them gently. With a help of frok or toothpick prick them randomly in 3-4 places to prevent the tart from puffing up while baking them. Refrigerate the tart for couple of mins before baking them.

  • 13

    Place the rasmalai in the prepared tart.

  • 14

    Fill the tart with the rabri.

  • 15

    Garnish with chopped pistachios and saffron strands. Preheat oven @180° for 10 mins. Bake them in the preheated oven for 20-25 mins.

  • 16

    Remove from oven and garnish with dried rose petals and serve. You can refrigerate for few mins before serving them. Taste more awesome when served cold.



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