Mango Rasmalai Recipe
Soft homemade chenna discs soaked in mango-flavoured thickened rabri milk, a festive Pakistani sweet made with sweet Chaunsa mango pulp and cardamom.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"30 min"
Cook Time
"45 min"
Servings
"6 servings"
Calories
"320/serving"
Ingredients
1 litre full-cream milk (for the chenna)
Whole milk gives soft, spongy discs
2 tbsp lemon juice or white vinegar, mixed with 2 tbsp water
To curdle the milk
1 litre full-cream milk (for the rabri)
Separate from the chenna milk
1 cup mango pulp from ripe Chaunsa mangoes
Smooth, fibre-free puree
3/4 cup sugar, divided
Some for the syrup, some for the rabri
4 cups water (for poaching the discs)
1/2 tsp green cardamom powder
10-12 strands saffron, soaked in 1 tbsp warm milk
Optional, for aroma and colour
2 tbsp chopped pistachios and almonds
For garnish
1 small ripe mango, cubed
For garnish
Step-by-Step Instructions
Make the chenna
Bring 1 litre milk to a gentle boil, then lower the heat. Slowly add the diluted lemon juice while stirring until the milk curdles and the whey turns clear. Strain through a muslin cloth, rinse under cold water to remove sourness, then squeeze out excess water and hang for 30 minutes.
Knead and shape
Place the drained chenna on a plate and knead with your palm for 5-7 minutes until smooth and dough-like with no graininess. Divide into 12 small balls and flatten each gently into a disc. Smooth the edges so they do not crack while cooking.
Poach the discs
Boil 4 cups water with 1/2 cup sugar to make a light syrup. Gently slide in the discs, cover, and simmer for 12-15 minutes until they puff up and almost double. Turn off the heat and let them rest in the syrup, then lightly squeeze out the syrup before soaking in rabri.
Make the rabri
In a heavy pan, bring the second litre of milk to a boil, then simmer on low, stirring often, until reduced by about a third. Add the remaining 1/4 cup sugar, cardamom powder and soaked saffron. Keep scraping the sides so the milk thickens to a creamy rabri.
Add the mango
Let the rabri cool to warm, then stir in the Chaunsa mango pulp. Adding pulp off the heat keeps the mango fresh and prevents the milk from splitting. Taste and adjust sweetness, remembering ripe Chaunsa is naturally very sweet.
Soak and chill
Gently place the squeezed discs into the mango rabri and let them soak. Cover and refrigerate for at least 3-4 hours, or overnight, so they absorb the flavour. Serve cold, garnished with chopped nuts and fresh mango cubes.
Tips for the Perfect Recipe
Use the right milk
Always use full-cream milk for both chenna and rabri; low-fat milk gives hard discs and a thin sauce.
Pick fibre-free mangoes
Chaunsa is ideal here because its pulp is smooth, fragrant and low in fibre, blending into a silky rabri without stringy bits.
Do not over-curdle
Add the lemon juice slowly and stop as soon as the whey is clear; over-curdling makes the chenna grainy and chewy.
Add mango off the heat
Mix the pulp into warm, not boiling, rabri so the milk does not curdle and the fresh mango taste stays bright.
Variations
Quick shortcut rasmalai
Short on time? Soak ready-made rasmalai discs from a tin or sweet shop in your homemade Chaunsa mango rabri for a festive dessert in minutes.
Mango kesar rasmalai
Add extra saffron and a pinch more cardamom for a richer kesar-style version that pairs beautifully with the mango.
Eggless mango tres style
Spoon the mango rabri and broken discs over sponge cake cubes in a glass for a fusion trifle-style dessert.
Nutrition Information
Per serving (approximate)
About This Recipe
Rasmalai traces its roots to the Bengal region of the subcontinent and has become a beloved festive sweet across Pakistan, served at Eid, weddings and family gatherings. The classic version pairs spongy chenna discs with saffron and cardamom rabri, and home cooks love giving it a seasonal twist. During mango season, folding in fresh mango pulp turns it into a celebrated summer dessert. Chaunsa, with its intensely sweet, smooth and aromatic flesh, is especially suited to this dish and adds a golden colour. The result is a dessert that feels both traditional and unmistakably tied to Pakistan's beloved mango season.
Frequently Asked Questions
What mango is best for mango rasmalai?
A sweet, fibre-free variety works best so the rabri stays smooth. Chaunsa is an excellent choice because its pulp is naturally very sweet, fragrant and free of stringy fibres, giving a silky mango milk.
Can I use ready-made rasmalai to save time?
Yes. Soak store-bought or tinned rasmalai discs in your homemade Chaunsa mango rabri and chill for a few hours. It is a quick shortcut that still tastes festive and fresh.
Why did my chenna discs turn hard?
Hard discs usually mean the chenna was not kneaded enough or low-fat milk was used. Knead until completely smooth and always use full-cream milk for soft, spongy results.
How long does mango rasmalai keep?
Stored in an airtight container in the fridge, it stays good for 2-3 days. Because it contains fresh mango pulp, it is best enjoyed within two days for the brightest flavour.
Can I make mango rasmalai without saffron?
Absolutely. Saffron is optional and mainly adds aroma and colour. The mango pulp already gives a lovely golden hue, so you can skip saffron and still get a delicious result.
Should I add mango pulp hot or cold?
Always stir the pulp into warm or cooled rabri, never boiling milk. Adding it off the heat prevents the milk from curdling and keeps the fresh mango flavour intact.
Make It With Real Chaunsa
For the silkiest mango rabri, order fresh, carbide-free Chaunsa mangoes straight from MMA Farms in Multan and turn your rasmalai into a true mango-season treat.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 3