Rasmalai

Indian dessert recipe prepared from paneer balls or chenna and sugar and rabri / rabdi. the sweet is originated from bengal but hugely popular all over India.

In essence rasmalai literally means juicy milk cream. this is prepared very similar to rasgulla but served with thick creamed milk flavoured with kesar. also, it is topped with choice of dry fruits including pista, kaju and badam before serving.

While i am not a big fan of sweet dessert recipes. but my husband has always been a big admire of indian dessert recipes. perhaps he developed this taste for creamy based sweets during his stay in west bengal. as a matter of fact, he is so much addicted to sweets that he needs a dessert shot immediately after meal. rasmali is one such dessert which we prepare quite often. more importantly, the biggest advantage of this recipe is it lasts long for weeks if stored in fridge. also, the paneer balls can either be served as rasgulla if served with sugar syrup. and as rasmalai if served with milk cream.

Furthermore, i would like to share few tips and tricks for a perfect rasmali recipe. firstly, always and always use fresh full cream cows milk for better result. buffalo milk differs from cows milk in richness and composition and also high in calories. secondly, while forming paneer balls, make sure you do not have any cracks in it. otherwise, the paneer balls would dissolve in sugar syrup while boiling. lastly, knead the paneer or chenna properly till it forms dough and no granules are seen. do not over knead as chenna will start releasing oil, resulting hard rasmalai.

easy rasmalai recipe | easy rasmalai recipe

Author: Hebbar's Kitchen

Recipe type: sweet

Cuisine: Indian

Serves: 8 Servings

Ingredients

for chenna / paneer:

1 litre milk, full cream cows milk

2 tbsp lemon juice

1 cup water

for sugar syrup:

1½ cup sugar

8 cups water

for rabri / rabdi:

1 litre milk, full cream cows / buffalo milk

¼ cup sugar

½ tsp cardamom powder

2 tbsp saffron milk

7 pistachios, chopped

5 almonds, chopped

10 cashews, chopped

Instructions 

( 1 cup =255 ml)

chenna / paneer recipe:

firstly, boil milk.

additionally, add lemon juice and stir till milk curdles completely.

drain the curdled milk and squeeze off excess water.

after 30 minutes, start to knead the paneer for 10 minutes.

furthermore, make small balls and flatten. keep aside.

sugar syrup recipe:

firstly, take sugar and water.

boil the syrup for 10 minutes.

after that, drop the prepared paneer balls.

cover and boil for 15 minutes.

furthermore, squeeze of sugar syrup.

rabri / rabdi recipe:

firstly, heat milk and get to a boil.

once a layer of cream is formed over the milk, stick it to sides of vessel.

repeat the process for atleast 5 times or till milk reduces to one-third.

further, add sugar, cardamom powder and saffron milk.

give a good mix and get to boil.

also scrape off the collected cream from sides. and give a good stir.

further, refrigerate for 2-3 hours.

rasmalai recipe:

firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.

finally garnish with few chopped nuts and allow to absorb for 2 hours.

How to make rasmalai recipe with step by step 

chenna / paneer recipe:

firstly, in a thick bottomed pan add 1 litre cows milk. make sure to use cows milk, else rasmalai will not be soft and juicy.

furthermore, stir occasionally and get to a boil.

additionally, add lemon juice and stir well.

add more lemon juice and stir till milk curdles completely and immediately drain the curdled milk into the hand kerchief / cheese cloth.

pour a cup of water and clean the paneer as it has lemon juice in it.

and repeat the gathering of cream to sides of kadai.

repeat the process for atleast 5 times or till milk reduces to one-third.

further, add sugar.

also add cardamom powder and saffron milk.

give a good mix and get the milk again to boil.

also scrape off the collected cream from sides. and give a good stir.

transfer to a bowl and let it attain to room temperature.

further, refrigerate for 2-3 hours before adding to rasmalai.

rasmalai recipe:

firstly, generously pour the chilled rabri / rabdi over the squeezed paneer balls.

also garnish with few chopped nuts and allow to absorb for 2 hours.

finally, rasmalai is ready to be served.

notes:

firstly, make sure to have enough room for paneer balls to swell while boiling.

furthermore, squeeze the sugar syrup from paneer balls well else it will no absorb rabdi milk.

additionally, add nuts of your choice.

also never use thin pan while preparing rabdi, as there are high chances for milk to burn.

finally, do not over stir the milk while preparing rabdi as the cream will not form.