My Signature Dish – Rasmalai

By far, the best dish I have adapted is the Rasmalai. Mr.H and I have tasted Rasmalai at many different places and so I thought of recreating it at home one day. The first compliment I received the moment my from him was “Baba Maganlal”. Hilarious. This is because the best Rasmalai he had ever tasted was from the famous Maganlal Chikki from Lonavla. He complimented me because he thought I have outlived his expectations of doing desserts.

After that, a few friends also tasted the dessert and loved it. It has thus become my signature dish.
Following is the quick recipe and believe me none of you will fail if you try it once…



  • 1 tin Rasgullas (approx 15-16 pieces)
  • 1 litre milk (full cream is nice but you could choose any)
  • 1/2 tin condensed milk
  • 4 tbsp of sugar (to be adjusted as per taste)
  • Few cashews and almonds cut into small pieces
  • Half a cup of Pistachios cut in small pieces
  • Few Strands of Kesar ( if you do not have kesar you can substitute with Elaichi)


  1. Boil the milk in a thick bottomed pan for at least 20 minutes.
  2. Then add the condensed milk and stir well. Sugar is then added as per taste.
  3. While the milk is still boiling add the strands of kesar directly.
  4. After 5 minutes add the dry fruits and keep the milk on low flame.
  5. Squeeze all the syrup out of the Rasgullas and put them in the boiling milk and turn off the flame.
  6. Let them cool so that the dry Rasgullas soak up the milk well and turn really soft.
  7. Once at room temperature, you can refrigerate it.

It’s a wonderful dessert especially if you have a lot of guests coming over. Floor your guests this festive season with this tried and tested dish.

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