Spongy Rasgullas soaked in Rose scented Coconut Milk. Bringing you this very simple and special recipe just in time for your Diwali celebrations.

Have a wonderful Diwali.



A delicious variation of a traditional dessert. Rasmalai made in Coconut milk, scented with Rose Water.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Indian Cuisine
Servings 6 People


  • 1 liter Whole Milk
  • 1 tsp Vinegar
  • 1 Cup Sugar
  • 4 Cup Water
  • 4-5 Cardamom Pods
  • 1 Can Coconut Milk
  • 1/4 Cup Condensed Milk
  • 2 tbsp Rose Water
  • 1 tbsp Pistachio
  • Rose Petals few
  • 1 Silver leaf


  • Add Coconut milk, Condensed Milk and Rose Water to a blender and blend for a minute. Transfer to a container and refrigerate
  • Bring Milk to a boil. Add Vinegar and once the milk curdles leave to rest for a couple minutes 
  • Line a strainer with a muslin cloth and strain the curdled Milk 
  • Squeeze out all the liquid from the cheese and hang it for an hour or so, so all the excess liquid is removed 
  • Add Sugar, Water and lightly pounded Cardamom pods to a pan. Bring to a simmer
  • Knead the cheese very well for 5-6 minutes until you have a very smooth dough. Divide into 15 small balls 
  • Drop these balls into the boiling liquid, cover the pot and simmer gently for 8-10 minutes. Remove form stove and keep covered for half hour
  • Once the cheese balls have cooled completely, remove from the syrup and add to the Coconut Milk mix
  • Refrigerate for a few hours. Top with silver leaf, Pistachio and Rose Petals. Enjoy
Keyword Coconut Rasmalai, Rasmalai

About the Author