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Rasmalai Recipe

Written By Angela Steffi on Tuesday, July 19, 2016 | 5:02:00 PM

Rasmalai is a easy recipe with fabulous results. It involves making paneer(soft) by curdling milk and then cooking the paneer in a light sugar syrup to impart some sweetness and finally when they have doubled in size, they are added to the rabdi( sweetened condensed milk).




Serving Size:   14 pieces

Cooking Time : 1 hour


Difficulty:
INGREDIENTS                                                                                                                                                                                                     
For Rabdi For Paneer For Light sugar syrup
4 cups of full fat milk
1 cup sugar
1/5 tsp cardamom powder
slivered almonds and pistachios
saffron 15-20 threads
2L full fat milk
3 lemons

10 cups of water
2 cups of sugar


Cooking Method


Step 1) The base for Rasmalai is paneer to make paneer Boil the  milk. Once the milk starts to boil switch off the heat and after a minute add lemon juice to cuddle the milk you can also citric acid



Step 2) Now the milk is fully cuddled, stain it through a cheese cloth  (dont throw away the whey,whey is very nutritious and can be added in many other dishes) Rinse it with cold water to remove the lemon flavor



Step 3) Squeeze extra water and tie it up and hang it for 30 minutes.



Step 4) Meanwhile make rabdi and light sugar syrup 

To make rabdi :Add  4 cups of milk and sugar and put it in low heat and let it simmer and Once the milk is reduced add cardamom powder, nuts(almonds and pistachios) 2 tbsp of saffron milk (soak few strands of saffron in warm milk for 10 minutes and add it to the rabdi.


To make light Sugar syrup: Add 2 cups of sugar in 10 cups of water and bring it to a rolling boil 
Next lets knead the paneer.knead it for atleast  10 min only then we will get soft 




Step 5) After 30 minutes knead the paneer for minimum 10-15 minutes to get good rasmalai .if you dont knead the paneer then the rasmalai balls will breakdown while cooking ,so to prevent the balls from breaking and dissolving knead the paneer well until it starts holding shapes


Step 6) Once after kneading the dough fo 15 minutes make it into small balls and then press the gently to flattern them


Step 7) Now drop it into the boiling sugar syrup and let them cook for 10 minutes .The balls will absorb the sugar syrup and will double the size. The rasgulla will be soft and very fluffy .Switch of the heat and allow it to cool.To prevent from drying pour some of the sugar syrup on to the top of cooked rasgulla.

                         


Step 8) Once the rabdi is ready (consistency of rabdi should be a little less than the consistency of condensed milk,only then the rabdi will penetrate more efficiently into the rasmalai) Squeeze the rasgulla a little to release some extra water content and then add it to the rabdi 



Our delicious fibrous and soft rasamalai is ready, allow the Rasmalai to absorb all the taste and flavor from the rabdi and serve cold:) Happy Cooking!!!


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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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