Rasmalai recipe | How to make soft rasmalai with detailed photo and video recioeBasically a 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.
Rasmalai literally means juicy milk cream. It is topped with choice of dry fruits including pista, kaju and badam before serving. 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 milk. 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.
Rasmalai recipe | easy Rasmalai recipe
Ingredients
For Chenna / Paneer
- 1 Litre Milk Full cream milk
- 2 tbsp Lemon juice
- 1 Cup Water
For Sugar Syrup
- 1 1/2 Cup Sugar
- 8 Cups Water
For RABRI / RABDI
- 1 Litre Milk Full cream milk
- 1/4 Cup Sugar
- 1/2 tsp Cardamom powder
- 2 tbsp Saffron milk
- 7 pistachios Chopped
- 5 Almonds Chopped
- 10 Cashew nuts Chopped
Instructions
CHENNA / PANEER RECIPE :
- Firstly, boil milk.
- 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.
- Make small balls and flatten. keep aside.
Sugar Syrup:
- Take sugar and water.
- Boil the syrup for 10 minutes.
- Drop the prepared paneer balls.
- Cover and boil for 15 minutes.
- Squeeze of sugar syrup.
Rabri / Rabdi :
- 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 6 to 7 times or till milk reduces to one-third.
- Add sugar, cardamom powder and saffron milk.
- Give a good mix and get to boil.
- Scrape off the collected cream from sides. And give a good stir.
- Refrigerate for 2-3 hours.
Rasamali
- Firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
- Finally garnish with few chopped nuts and allow to absorb for 2 hours.
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.
- 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.
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How to make Rasamali with Step by Step :
CHENNA / PANEER RECIPE:
1.Firstly, boil milk.
2.Add lemon juice and stir till milk curdles completely.
3.Drain the curdled milk and squeeze off excess water.
4.After 30 minutes, start to knead the paneer for 10 minutes.
5.Make small balls and flatten. keep aside.
SUGAR SYRUP RECIPE:
1.Take sugar and water.
2.Boil the syrup for 10 minutes.
3.Drop the prepared paneer balls.
4.Cover and boil for 15 minutes.
5.Squeeze of sugar syrup.
RABRI / RABDI RECIPE:
1.Firstly, heat milk and get to a boil.
2.once a layer of cream is formed over the milk, stick it to sides of vessel.
3.Repeat the process for atleast 6 to 7 times or till milk reduces to one-third.
4.Add sugar, cardamom powder and saffron milk.
5.Give a good mix and get to boil.
6.Scrape off the collected cream from sides. And give a good stir.
7.Refrigerate for 2-3 hours.
RASMALAI RECIPE:
1.Firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
2.Finally garnish with few chopped nuts and allow to absorb for 2 hours.
