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Rasmalai recipe | easy Rasmalai recipe
Basically a indian dessert recipe prepared from paneer balls or chenna and sugar and rabri / from bengal but hugely popular all over india.
Course
Dessert, Sweets & Desserts
Cuisine
Indian
Keyword
Bengali sweets, chenna, milk, paneer, rasamali
Prep Time
3
hours
hours
Cook Time
1
hour
hour
Total Time
4
hours
hours
Author
Sowji'sKitchen
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.