Rasmalai a popular Bengali delicacy made with paneer and thickend milk.Ras-malai-Ras literally translated to”Juice” and malai to”Cream”.Flattened  paneer balls are cooked in sugar syrup and dunked in sweetened thick milk.These flattened discs are juicy after soaking up the creamy thick milk.Refrigerate this delightful mithai and enjoy it after chilled.


For Rasgullas:-


Citric acid-3/4tsp(dissolved in 1 tbsp of water) or lemon juice-1tbsp


For Saffron Milk:-

Milk-2 1/2cup

Kesar-2 pinch(dissolved in 2tbsp of warm milk)


Cardamom powder-1/2tsp


For Rasgulla:-

  • Boil the milk in a pan on a high flame till it gets one boil.
  • Switch of the flame,add the citric acid or lemon juice and keep stirring gently till it curdled.
  • It is completely curdled when the paneer and whey separate out.
  • Strain using a Muslim cloth.Place the Muslim cloth under tap water and wash it gently for 2-3min.
  • Tie and hang it for half an hour.
  • Place the paneer on a plate or on kitchen top and knead the paneer using your palms for 5mins or till the paneer is smooth.
  • Divide the paneer into equal portion and roll each portions and flatten it a little and keep aside.
  • In a steamer put 5cups of water along with 1cup of sugar and bring it to boil.
  • Put the paneer balls into the sugar water and steam for 10min.
  • Switch of the flame and allow it to cool.

For Saffron Milk:-

  • Boil the milk in a pan and cook for 10-15mins,while stirring occasionally.
  • Add the sugar, cardamom powder,saffron milk and boil the milk for a min.
  • Switch of the flame and keep aside to cool.

How to proceed:-

  • Remove the rasgulla from the sugar syrup,squeeze them and add them to the saffron flavoured milk and stir gently.
  • Refrigerate them for atleast an hour.
  • Serve chilled garnished with pistachios.

Mawa Malpua

Malpua a popular mithai in northern part of India,specially in Rajasthan. Holi would be incomplete without these warm,deep fried Indian pancake(Malpua) dessert.


Grated mawa-1cup

Milk-1 1/2cup

All purpose flour-1 cup

Sugar-1 cup


Kesar-1/4tsp(Dissolve in 2tsp of milk)

Almonds slivered-1tbsp

Pistachio slivered-1tbsp


  • Heat the milk to Luke warm.
  • Add grated Mawa little at a time  in warm milk and Mix well.
  • To this add all purpose flour and mix well till no lumps remains.
  • If needed add more milk to adjust the consistency.Keep aside.
  • Combine sugar and water in a pan.Cook on medium flame till the sugar syrup reaches to 1 string consistency.
  • Add saffron mixture,mix well and keep aside.
  • Now heat ghee in a broad pan.
  • Pour a small ladleful of batter into the ghee to make small pancakes.
  • Cook till it turns light brown in colour from one side and then turn to cook the other side.
  • Dip the malpua in the sugar syrup.
  • Repeat with the remaining batter and make more malpua.
  • Serve warm.Garnished with almonds and pistachio slivers.

Mysore Pak

A traditional dessert originated from Mysore.It is Made with generous amount of ghee.




Melted Ghee-2cups



  • Take a pan,add ghee and keep on low flame till you prepare Mysore.
  • Now take another pan add sugar and water.Boil till sugar melts.
  • Keep the flame on low, add besan in batches and stir inbetween.
  • Make sure there are no lumps.Now add a ladleful of hot ghee over besan mixture.
  • Stir continuously till ghee is absorbed completely.Repeat this process till all the ghee is used or till the mixture starts to separate from pan.
  • Immediately,transfer the mixture on greased plate.Cut into pieces after 4-5mins and keep aside to cool.
  • Separate the pieces only when it is completely cool.
  • Serve it.

Gulab Jamun

Gulab jamun- “A traditional Indian dessert and one of the most loved Indian sweet”.


Mawa-2cups crumbled

All purpose flour-4tbsp

Milk powder-3tbsp

Sugar-3 ups



  • Combine Mawa,flour,milk powder in a bowl and knead well and make a smooth dough.
  • Divide the mixture into equal portions and roll each into smooth balls.Make sure there are no cracks otherwise it will crack while frying.
  • Cover it with a damp cloth and keep it aside.
  • In a pan combine the sugar and water.Cook on a medium flame till it reaches one string consistency.
  • Heat ghee in a pan and deep fry the gulab jamun in batches until they turns brown in colour.
  • Now immerse gulab jamun in warm syrup.
  • Soak the gulab jamun in sugar syrup for atleast one hour.
  • Serve warm.