Monday, April 14, 2014


Happy Tamil New Year to everyone. The weather is getting hotter each day. Considering the hot weather and New year celebrations, I made rosemalai. Yes, it is rose flavored rasmalai - a perfect and chill dessert for a hot day. I used 1.5% milk to make rasgullas and 2 % for the rabdi. It was say it as perfect indulgence. It had an attractive light pink color and a perfect flavor and aroma of rose (Gulab or light pink rose or in Tamil Panner Rose) both in the rabdi and in the rasgullas. We love rosemilk (chilled milk flavored with rose syrup) so much in our home that tempted me to try this variation of the traditional world famous Bengali sweet Rasmalai. It was so delicious and roselicious that hereafter I may make this version more often.


Milk - 1 liter + 3 cups
Sugar - 10 tsp + 1/2 cup
Water - 1 cup
Pistachios - 1 tbsp, chopped
Rose syrup - 2 tsp + 3 tbsp
Cardamom - 1, crushed
Juice of 1 lemon


For Rabdi:

Boil 3 cups of milk in a heavy-bottomed vessel till it reduces to 1.5 cups. Add 10 tsp sugar, cardamom and simmer for a few minutes. Switch off the flame. Cool and add 3 tbsp rose syrup (make sure you add the rose syrup after it is completely cool, else the milk will curdle). Let it chill in the refrigerator.

For the Rasgullas:

Boil 1-liter milk, add the lemon juice, and simmer it for a couple of minutes. Switch off the flame. The milk will curdle completely. Filter using a cheesecloth, wash the paneer 2 or three times. Squeeze out the water and hang it for 20 to 30 minutes till almost all the water is drained. If it still drips, squeeze repeatedly and hang for some more time. Knead into a smooth and soft ball. Add 2 tsp rose syrup and knead again till it is completely light pink in color. Make into balls of small lemon size and slightly flatten it between your palms.

In a heavy-bottomed vessel, Boil 1 cup of water and add 1/2 cup sugar. Let it boil for 3-5 minutes. Add the prepared rasgullas, cover, and simmer for 15 minutes. The rasgullas increase in size, almost double. Let it cool for some time. Scoop out each one, very carefully draining out the sugar syrup, and add it to the chilled rabdi. Top with chopped and toasted pistachios. Refrigerate at least 3 -5 hrs before serving. Rosemalai is all ready to be served. Enjoy the heat as well as the Rosemalai!


  • The rose flavor was mild and perfect. If you want intense flavor, feel free to add 2 more tsp of the rose syrup in the rabdi.
  • Also, you could add a tsp or 2 of gulkhand in the rabdi for extra flavor. 

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