Rasmalai is made up of yellow-colored flattened balls of chhena (an Indian cottage cheese variation) soaked in cardamom-flavored malai (clotted cream). It’s stuffed with saffron, pistachios, and kheer then cooked in sugar syrup and milk.

In India, it is a popular sweet. It is offered during parties, festivals, and other social gatherings. Coconut Rasmalai Balls are a charming little fusion dessert treat. Made with Rasmalai, a traditional Indian dessert, and coconut!


4 tablespoon Rasmalai milk

1/2 Cup Condensed milk

4 pieces of Rasmalai

2 tablespoon ghee

1 cup + 4 Tablespoon desiccated coconut


1. Combine rasmalai, rasmalai milk, and condensed milk in a mixer jar. Blend until a smooth paste forms.

2. Add ghee to a pan followed by desiccated coconut. Sauté for 2-4 minutes over low heat, or until a pleasant coconut scent emerges. Then add the paste that has been produced.

3. Mix this on low heat and cook for not more than 5 minutes. Stir occasionally to keep the mixture from sticking to the bottom of the pan.

4. Remove the mixture to a dish and spread it out. Allow it to cool before proceeding.

5. Using this mixture, form small laddoos (balls/truffles).

6. On a plate, sprinkle some powdered coconut and then roll these laddoos (truffles) on them.

7. Rasmalai Coconut Truffles (Ladoos) are ready to be served.

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