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kesar pista rasmalai
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4.38 from 8 votes

Kesar Pista Rasmalai

Kesar pista rasmalai is a great dish which can be made few days before the party.
Prep Time1 hr
Cook Time1 hr
Course: Desserts
Cuisine: Indian
Keyword: kesar pista rasmalai, rasmalai
Servings: 8


For rasgulla:

  • 300 gram chenna
  • 1 cups sugar
  • 4 cups water
  • Few saffron strands

For milk syrup:

  • 1 liter full cream milk
  • 2 tablespoon sugar
  • ½ teaspoon cardamom powder or 2 tablespoon rose water
  • 2 tablespoon chopped pistachio
  • Few saffron strands


Method for rassogulla sponges:

  • Take out any excess water from the chenna.
  • Mash chenna with hands for 10 minutes to make it soft and smooth.
  • Meanwhile in a wide pan, mix sugar and water and boil at high temperature.
  • Make small balls from the 'chenna' and press them a little to give a disc shape.
  • The syrup should boil at this point of time.Put the discs in the sugar syrup and cover with a lid.
  • Let the discs cook in sugar syrup for 15-20 minutes on high flame.
  • Let them cool down to room temperature once done,leave the discs in water so that it does not break,
  • While the discs are cooling,make thickened milk.

Milk syrup:

  • Take milk in a heavy bottom pan, keep the flame on medium.
  • Keep stirring every few minutes to prevent burning.
  • Add saffron strands and let the milk boil on low flame.
  • Once the milk boils and is reduced by ¼th of the amount,add sugar and chopped nuts.
  • Turn off the heat after few minutes.Add rose water at this stage
  • Take out the disc from the sugar syrup one by one. Gently squeeze them in between your palms to remove the absorbed sugar syrup.
  • Add them to the 'ras' (the milk syrup should be lukewarm when you add the discs).
  • Garnish with some leftover nuts and serve chilled.


To make fresh chenna at home.
Boil 1.5 litre of milk ,once it has boiled, turn off the heat. Add adequate lemon juice after 5 minutes.Pass it through a sieve or cotton cloth.Keep the chenna aside to drain any excess water.