Why I Love this Recipe

Combines two beloved Indian flavors — filter coffee and rasmalai.
Uses store-bought rasgullas for ease.
Rich, creamy, and fragrant without being overly sweet.
A make-ahead dessert that tastes even better chilled.

Tips to Prevent Milk from Splitting with Coffee

Always add cooled filter coffee decoction to the warm milk mixture. Never pour hot decoction into hot milk.
Let the milk mixture cool slightly before stirring in coffee. Lukewarm milk works best.
Avoid adding coffee directly during boiling — heat can cause curdling.
If you want a stronger coffee punch, drizzle a little extra decoction on top while serving instead of mixing too much into the rabri.

Serving Suggestions

Serve in clay kullads or glass bowls for a festive touch.
Pair with crispy snacks like murukku or namak pare to balance sweetness.
Make a larger batch for parties — the rasmalai tastes even better when the rasgullas soak overnight.

Storing Filter Coffee Rasmalai

Make Ahead: Prepare the coffee rabri up to 2 days in advance and keep it refrigerated in an airtight container. Squeeze the rasgullas and add them to the rabri just a few hours before serving for the best texture.
Refrigeration: Store assembled Filter Coffee Rasmalai in the fridge for up to 2 days. Stir the rabri gently before serving and garnish fresh with nuts, chocolate, or edible flowers.
Freezing: Freezing is not recommended as the milk base can turn grainy and rasgullas lose their soft, spongy texture. If you absolutely must, freeze only the rabri (without rasgullas) for up to 1 month. Thaw in the fridge, whisk to restore creaminess, and refresh with a spoon of filter coffee decoction before serving.

Like this recipe? Try more festive recipes –

Fusion Rasmalai

7 Offbeat Fusion Festive Desserts Part-1

Coffee Rasgulla Tiramisu

Filter Coffee Rasmalai

Recipe by thecrumbstoriesCourse: DessertCuisine: Indian, fusion

Servings

servings

Prep time

minutes

Cooking time

minutes

Chilling time

minutes

Filter Coffee Rasmalai with rasgullas – a rich fusion dessert combining South Indian filter kaapi and Bengali mithai, perfect for festive celebrations.

Ingredients

12 Rasgullas (store-bought, medium-sized, in syrup)
1 litre Full-fat milk
4–5 tbsp Sugar (adjust to taste)
½ cup (50 ml) South Indian filter coffee decoction, strong, cooled
3 tbsp Fresh cream (optional, for silkiness)
¼ tsp Cardamom powder
2 tbsp Sliced almonds or pistachios (for garnish)
1 tsp Cocoa nibs or grated dark chocolate (optional garnish)

Directions

Prepare the Rabri (ras)
Bring full-fat milk to a simmer in a heavy-bottomed pan. Reduce it to about 750 ml by stirring often to prevent sticking. Add sugar, condensed milk, and cardamom powder. Mix well and turn off the heat.
Cool and Flavor with Coffee
Allow the milk mixture to cool until it is just lukewarm. Stir in the cooled filter coffee decoction and fresh cream. Mix well and refrigerate the coffee rabri for at least 1 hour.
Prep Rasgullas
Gently squeeze each rasgulla to remove excess syrup without breaking them. Keep aside. At this stage you could cut the rasgullas into two pieces.
Assemble Rasmalai
Place the rasgullas in a dish and pour the rabri over. Alternatively, place 2 rasgullas in each serving bowl. Pour the chilled coffee rabri generously over them.
Garnish and Serve
Top with sliced nuts, and for a modern touch, sprinkle cocoa nibs or grated dark chocolate. Chill for 30–40 minutes before serving.