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Rasgulla rolls interlaced with sandesh and attractively presented in banana leaf boats.

Rasmadhuri recipe - How to make Rasmadhuri

Preparation Time:    Cooking Time :    Total Time:     8Makes 8 pieces.
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8 Rasgulla logs

Other ingredients
1 recipe sandesh
5 saffron (kesar) strands, soaked in 1 tbsp milk
1/2 tbsp chopped almonds
1/2 tbsp chopped pistachios
1/4 tsp cardamom (elaichi) powder
3 tbsp milk
2 fresh banana leaves (kele ka patta)

For the garnish
1 tbsp pistachio slivers
2 drops saffron food colour

  1. Make 8 banana leaf boxes. Keep aside.
  2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
  3. Divide the sandesh into 2 equal parts.
  4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
  5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.
  6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
  7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
  8. Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
  9. Serve chilled.
Nutrient values (Abbrv) per piece
Energy164 cal
Protein4 g
Carbohydrates17.7 g
Fiber0.1 g
Fat6.6 g
Cholesterol13.3 mg
Sodium15.8 mg
Click here to view calories for Rasmadhuri