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How To make Thandai Rasmalai? | Instant Thandai Rasmalai Recipe

Thandai Rasmalai is a delicious Indian dessert that combines the flavors of thandai and rasmalai to create a unique and flavorful sweet treat. Thandai is a popular drink made with a blend of spices, nuts, and milk, while rasmalai is a traditional Bengali dessert made with paneer and milk. When combined, these two desserts create a rich and creamy dessert that is perfect for any special occasion. In this article, we will walk you through the steps to prepare Thandai Rasmalai at home in 800 words.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For Rasmalai:

  • 1 liter full-fat milk
  • 2 tablespoons lemon juice
  • 3 cups water
  • 1 cup sugar
  • 1 teaspoon cardamom powder
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped almonds
  • 1 tablespoon rose water

For Thandai:

  • 1 cup milk
  • 1/4 cup sugar
  • 1 tablespoon thandai powder
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped pistachios
  • 1 tablespoon chopped cashews
  • 1 tablespoon chopped dried rose petals
  • 1 tablespoon fennel seeds
  • 1 tablespoon poppy seeds


  • To make the Rasmalai, start by heating the milk in a heavy-bottomed pan over medium heat. Once the milk comes to a boil, add lemon juice and stir well. The milk will start to curdle. Turn off the heat and let it sit for a few minutes.
  • Strain the curdled milk through a muslin cloth and rinse it under running water. Squeeze out all the water and hang the paneer for 30 minutes to remove any excess water.
  • After 30 minutes, knead the paneer with your hands until it becomes smooth and soft. Divide the paneer into equal-sized balls and flatten them slightly.
  • In a separate pan, heat the water and sugar over medium heat until the sugar dissolves completely. Add the cardamom powder and bring the syrup to a boil.
  • Carefully drop the paneer balls into the boiling syrup and cover the pan with a lid. Let the paneer cook for 10-12 minutes on low heat.
  • After 10-12 minutes, turn off the heat and let the Rasmalai cool down to room temperature. Add the chopped pistachios, almonds, and rose water and refrigerate it for 1-2 hours.
  • To make the Thandai, heat the milk in a heavy-bottomed pan over medium heat. Add the sugar and stir well until the sugar dissolves.
  • Add thandai powder, chopped almonds, chopped pistachios, chopped cashews, chopped dried rose petals, fennel seeds, and poppy seeds to the milk and stir well.
  • Let the milk simmer on low heat for 10-15 minutes, stirring occasionally. Turn off the heat and let it cool down to room temperature.
  • Once the Thandai and Rasmalai have cooled down, gently place the Rasmalai in a serving dish and pour the Thandai over it. Garnish with chopped pistachios and serve chilled.


  • Use full-fat milk for making Rasmalai as it will yield better results.
  • Make sure to knead the paneer until it becomes smooth and soft, as this will help the Rasmalai to cook evenly.
  • Do not overcrowd the pan while cooking the Rasmalai as they will expand in size.
  • Use freshly made thandai powder for the best flavor.
  • You can adjust the amount
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