white rasmalai with pink rose petals and pistachios being held in an orange dish

From Borpa’s Kitchen, we wish you the happiest and love filled Diwali!

Roshmalai or Rasmalai is known and loved by many, including myself! It’s milky, sweet and softly perfumed with a delicate blend of spices. This recipe was created by my little sister Ema (Chotpa), with specific allergies in mind. Other than the optional garnish of crushed pistachios, this recipe does not include lactose, nuts and is naturally gluten free! This recipe can easily use regular milk (as long as it is whole milk) for those who do not wish to use lactose-free milk.

So where did it come from?

Originating in Eastern India, this classical Bengali dessert has various origin stories. Despite claims made by K.C. Das or the confectioners, the Sen Brothers of the notable Matri Bhandar sweet makers, Roshmalai has been putting a smile on every desi person’s face for many many years.

Let’s get started!




  • ½ gallon of whole milk (Lactaid)
  • 1 cup of water
  • ¼ cup lemon juice
  • ½ tablespoon of corn flour
  • 1 teaspoon of sugar

Simple Syrup for Patties

  • 3 cups water
  • 1 cup sugar

Malai (Cream Sauce)

  • ½ gallon of whole milk (Lactaid)
  • ½ cup sugar
  • 1 teaspoon cardamom powder (preferably freshly ground from cardamom pods)
  • 2 tablespoons of rose water (optional)
  • Pinch of saffron


  • Pinch of cardamom powder
  • Pinch of saffron 


  1. In a pot, pour the milk and turn the heat on to the lowest setting. This will be in a low simmer as you work on the patties. Mix occasionally, removing the thin film of cream that develops on the top.


  1. In a large sauté pan, set milk to boil on medium heat.
  2. Once the milk comes to a boil, turn the heat off. Allow it to cool down for 5 minutes by adding water and stirring.                                                                                               
  3. Add lemon juice to the mixture and turn the heat back on to medium for the mixture to boil and stir lightly. This will allow the milk to curdle, forming a cottage cheese like texture.
  4. Once the cheese is formed and separated completely from the water, turn the heat off and let it cool for 10 minutes.                                                                                           
  5. Set up a colander with a cheese cloth on top of it. Drain out the liquid into a cheese cloth and let it rest, until cool.                                                                                             
  6. Pour cold water on the cheese to rinse off any excess lemon juice.                                                                                                                                                                                       
  7.  Drain the excess moisture out carefully, with cheese inside of the cloth and place in a bowl.                                                                                                                                       
  8. Add corn flour and sugar and knead well, until you have a smooth paste and form the patties in round shapes.                                                                                 

    Note: If you don’t have a cheese cloth, bounty tissue will work!



Simple Syrup:

  1. In a separate pot, set your simple syrup to boil on a medium heat, combining the water and sugar together.
  2. Once the syrup comes to a boil, place your patties carefully in and allow them to be spaced away from each other, not on top of each other! Let the patties boil for 8 minutes on each side.                                                                                                                               

Malai (cream sauce):

  1. While the patties are simmering in the syrup, add the saffron, rose water, cardamom powder and sugar in the malai sauce.                                                                               
  2. Once the patties are simmered, place each patty into the malai carefully.                                                                                                                                                                           
  3. Once all of your patties are in the pot, baste the patties with the malai.
  4. Let the patties simmer in the malai sauce for 10 minutes before taking it off the heat.

Note: Serve warm or chilled. Garnish the roshmalai in your desired serving dish with cardamom powder, saffron and (or) crushed pistachios.

I hope you enjoy this classic, but modern twist of Roshmalai made with Love Not Lactose!