Rasmalai from makhana? Top nutritionist shares healthy, homemade dessert recipe with 8g protein and just 180 calories

Nothing satisfies sweet cravings like rasmalai—soft, spongy chenna cottage cheese balls soaked in fragrant, saffron-infused cardamom milk. Renowned for its melt-in-your-mouth texture and rich, authentic flavor, this classic Indian dessert is an absolute festive favorite. However, its high sugar and calorie content often forces sweet lovers to resist the temptation. Fortunately, top nutritionist Vanshika Khurana from Mumbai recently shared an easy, healthy, and indulgent homemade rasmalai recipe on Instagram, packed with 8 g protein and only 180 calories, sering 6 people.

Homemade rasmalai: Ingredients required

1 litre toned milk

Saffron, soaked in a little water


4–5 almonds, 4–5 cashews and 4–5 pistachios (chopped)

2 tbsp skimmed milk powder, mixed with a little water

¼ cup roasted powdered makhana

70g roasted whole makhana

Zero-calorie sweetener, to taste

Rose petals, mango or sitaphal pulp (optional)

Rasmalai: How to make

To prepare the creamy rasmalai at home, first add 1 litre of toned milk to a heavy-bottomed kadai and set it over a low flame to reduce. It is essential to stir the milk continuously for about 10 to 15 minutes to prevent it from scorching or sticking to the bottom of the pan.

Next, whisk 2 tablespoons of skimmed milk powder with a small amount of water to create a smooth, thin mixture. Once the milk has reduced slightly, slowly pour this mixture into the kadai while continuously stirring. Pour in the prepared saffron water and continue to simmer the mixture on low heat.

Meanwhile, roast the makhana (fox nuts) in a separate pan until crisp. Measure out ¼ cup of the roasted makhana and grind it into a fine powder. Stir this powdered makhana directly into the simmering milk to naturally thicken it into a rich, creamy consistency.

Afterward, fold in the remaining 70 grams of roasted whole makhana along with a generous blend of chopped almonds, cashews, and pistachios. Mix everything thoroughly before adding a zero-calorie sweetener to taste, letting the mixture simmer for a few additional minutes.

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Finally, turn off the flame and allow the liquid to cool to room temperature before transferring it to the refrigerator to chill for several hours. Serve the rasmalai cold, optionally garnished with fresh rose petals or paired with mango or sitaphal fruit pulp.