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Keto Rasmalai (55 Minutes) Recipe

If you’re an Indian following a Keto diet, you may have been missing the beloved dessert Rasmalai. But fret not, because Keto Rasmalai is here to satisfy your cravings and make you feel included in festive celebrations.

The Keto version of this famous Indian sweet aims to replicate the flavors and textures of the original recipe. And can be made on Indian festivals, or special occasions.

While it’s ideal to prepare the cottage cheese or paneer at home, you can also find it in supermarkets if needed. Remember to serve this delightful dessert chilled for the best experience. Rasmalai is loved by people of all ages and backgrounds, making it a perfect treat for special occasions.

Ras Malai, originally known as Rosomalai, or Roshmalai, is a dessert from the Indian subcontinent. The dessert is called Roshmalai/Rosmalai in Bengali, Ras Malai in Hindi, and Rasa Malei in Odia. It is popular in India, Bangladesh and Pakistan — Wikipedia.

To sweeten the Keto Rasmalai, you can use either Stevia or Erythritol. Personally, I prefer using Stevia from the Sugar-free brand, as it doesn’t leave any aftertaste. So, let’s dive into the recipe and get started! Keep this one bookmarked for your next weekend culinary adventure.

Also Read: Keto Bliss Balls



Keto Rasmalai

Rasmalai is basically sweetened cheese added to sweetened and flavored milk and served chilled.Keto Rasmalai is also a thing, and you enjoy it whenever you want.
Course Dessert
Cuisine Indian
Keyword How to make Keto Rasmalai, Keto Rasmalai, Rasmalai
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5
Calories 339.2kcal


  • Oven 
  • Cup
  • Baking sheet
  • Frying pan
  • Strainer 
  • Container 
  • knife
  • Teaspoon


  • 400 gm Paneer /Cottage Cheese
  • 2 Cup Almond Milk Unsweetened
  • tsp Cardamom Seeds
  • 1 Clove
  • ½ Cup  Stevia or Erythirol
  • Chopped Pistachios (Optional)


  • Preheat the oven to 350 F.
  • Now, spread the ricotta mixture over a baking sheet, making about 1/2-inch thick layer, and bake it for about 25 minutes.
  • While the paneer mixture is getting baked, add cream, milk, and the remaining sweetener to a thick bottom pan.
  • Put the thick bottom pan on medium-high heat and keep stirring. Once a semi-thick consistency is reached, switch off the heat.
  • Put cardamom seeds and clove in a strainer and let them stay in the boiling liquid for about 5 minutes. Let the mixture reduce to about 1/3rd of the original quantity and set it aside.
  • Let the baked paneer cool down for about 10 minutes, followed by cutting them into little squares or circles.
  • Now, place them in a container and pour the milk mixture over them.
  • Add the cardamom and clove liquid and stir lightly.
  • Refrigerate the container until the Keto rasmalai gets completely chilled.
  • While serving, garnish Keto rasmalai with chopped pistachios, and enjoy!


More nutrition information about Keto Rasmalai
Carbs – 6.6 g
Fats – 30.4 g
Fiber – 0.4 g
Protein – 11.6 g

Have any important tips, remarks, suggestions, etc. to make about the Keto Rasmalai recipe? Let the community know via the dedicated comments section below.

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