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Sooji Rasmalai

Recipe by Panchali Dutta

30 min 4 Moderately Sweet Main Ingredient: Sunreap Sooji Cuisine: Indian Fusion


Preparing: 30 min


For Rasmalai :

1/2 cup Sunreap Sooji

1-1/2 cup milk (add as needed)

1 tbsp sugar

Cardamom powder 1/2 tsp

For Rabri :

500ml milk or as Needed

2 tbsp Sugar

1/2 tsp Cradamom powder

Rose Essence

Cardamom Essence

Nutrition Facts


Step 1First in a pan take Sunreap Sooji, milk and sugar. Once the ingredients look well mixed add 1/2 tsp of the cardamom powder. Cook it till it comes together to form a firm dough like consistency.

Step 2Turn off the stove and put it on a flat surface to let it cool completely.

Step 3Now knead/mash it with your hands to make it smoother and add milk if required. In between your palms take some dough and form elongated dough balls to give the shape of rasmalai.

Step 4Now in another pan make rabri by adding all the ingredients listed for making rabri. Allow it to cook for 7-8 minutes on medium flame.

Step 5Now dip sooji rasmalai pieces and cover it with lid and let it cook on low flame for 2-3 minutes from both the sides. Turn sides so that both sides get cooked.

Step 6Once this is done let it cool and chill in the refrigerator. Serve chilled.

Step 7In the boiling milk, add the rolled balls and boil for 5 mins on low flame. Take off the stove and let it cool.

Step 8The dish stes better if you cool in refrigerator for 1 to 2 hours before serving.

  About the Author

Recipe by Panchali Dutta
I am food journalist as well as culinary artist specially working on the lost recipes of Bengal. I do participate in different cookery workshops on various tv channels , radio and restaurants. I am also invited as a guest in different food related progs. Companies invite me in their different projects to promote their brand.
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