Rasmalai (2 pcs)
Saffron dreams, silky finish
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is the creamy sauce made of?
The sauce, known as rabri, is made by slowly reducing whole milk until it is thick and sweet, flavored with fragrant cardamom and saffron.
Are there nuts in Rasmalai?
Yes, this rich dessert is traditionally garnished with sliced pistachios and almonds.
Is the dessert gluten-free?
Yes, Rasmalai is typically gluten-free as it relies entirely on fresh cottage cheese, milk, and sugar.
Should I eat this warm or cold?
Rasmalai is best enjoyed chilled, allowing the sweetened milk to fully soak into the paneer.
What is the texture of the paneer discs?
They are very soft, spongy, and designed to literally melt in your mouth.
About Rasmalai (2 pcs)
Rasmalai is the dessert that sits between the syrup sweets and a creamy pudding, and like rasgulla it traces back to the chhena tradition of Bengal. Instead of being steeped in syrup, flat discs of fresh cheese are bathed in rabri, milk patiently reduced until thick and sweet. It is the most delicate of our three desserts in flavour, carried by saffron and cardamom rather than by sweetness alone, and it offers a different experience again from the fried gulab jamun or the syrup-soaked rasgulla.
At BHARAT the cheese is set fresh in our kitchen and shaped into flat discs, then simmered briefly in the milk so they take on its flavour without losing their shape or breaking apart. The rabri is built the slow way, whole milk reduced down and scented with saffron, green cardamom, and crushed pistachio, with no artificial flavouring used to shortcut the colour or aroma. The masalas and dessert work are handled in-house by our chef from Uttarakhand. The dish is vegetarian and pork-free, and because it relies only on milk, cheese, and sugar it carries no wheat.
A portion is two discs served chilled in their saffron milk, which gives the cheese time to drink in the flavour and is how it is meant to be eaten. The texture is soft and spongy, and it is finished with sliced pistachio and almond. Where rasgulla floats in a thin clear syrup and gulab jamun in a heavy one, rasmalai is defined by the thickened, spiced milk it sits in, the creamiest finish on our dessert list.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Desserts menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.