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Rasmalai is the Indian version of soft and spongy flattened paneer balls that are soaked in thickened saffron milk and garnished with silvered dry nuts.

Rasmalai sweets

You may also like these Home made Sweets recipe:Chenna Jalebi, Gulab Jamun ,Gajor ka Halwa, Rosogolla recipe, Odisha chenna poda.

The term Rasmalai is made up of two words – Ras+malai, where ‘ras’ means syrup or juice and ‘malai’ means cream. Together it creates a luscious treat that makes each and every bite of this rasmalai truly irresistible.

It’s preparation involves two steps. The first step is making of the flattened cheese balls and the second step involves making of thick saffron milk.

Now you see, there are so many reasons you should give this rasmalai recipe a try. First –

  • it’s super easy,
  • second – it’s simple and easy to put together,
  • third – it’s made with basic ingredients you’re likely to have in your pantry/fridge.

You may also like these Home made Cakes recipe:Plum cake recipe , Chocolate Tuffle cake, Butterfly coffee cake , Chocolate cake .Sweet Potato Chocolate cake.

INGREDIENTS FOR PANEER

  • 2 Litres Full cream milk
  • ¼ cup Lemon Juice or vinegar

RASMALAI SYRUP

  • 2½ cups Full cream milk
  • 1¼ cups Milk Powder
  • ⅓ cup Sugar
  • 3 tablespoon Thinly sliced dry nuts (almonds,pistachios)
  • ⅛ teaspoon Saffron strands
  • ½ teaspoon Eliachi Powder (Cardamon Powder)

SUGAR SYRUP

  • 2 cups Water
  • 1 cup Sugar
  • 1 teaspoon Rose water or Kewra essence

You may also like these Home made Sweets recipe:-Dharward peda , Boondi Modak for Lord Ganesha , Basundi sweet recipe, Kerala Jalebi recipe.

Rasmalai sweets

You may also like these Home madeSnacks recipe:- Samosa recipe , Mushroom Momos , Kerala Banana chips , Dalgona coffee , Pani puri recipe..

MAKING PANEER

  1. Boil milk in a heavy bottom pan. TIP – Always use full cream milk to make paneer. The fat content in full milk makes the best paneer.
  2. When the milk becomes frothy and bubbles start to form on top that’s the time to add vinegar/lemon juice. TIP – Wait for milk to get bubbly before adding the acid. This will result in perfect chenna/paneer.
  3. Pour in vinegar/lemon juice.
  4. Slowly mix vinegar/lemon juice in the milk and milk will curdle.
  5. When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
  6. Meanwhile line a strainer with muslin cloth.
  7. Quickly strain paneer. TIP – Letting it sit will result in hard and chewy rasmalai.
  8. Wash paneer under cold water to get rid of vinegar/lemon juice taste. TIP – This will wash away all the taste of acid from paneer.
  9. Squeeze paneer and allow the water to drain.
  10. You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping. TIP – This step is important. If water is not drained well from paneer, rasmalai pieces will start to disintegrate in sugar syrup.
  11. Remove paneer from cloth. Paneer should feel crumbly but moist.

KNEADING AND SHAPING PANEER

  1. Start kneading the paneer like a dough.
  2. Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough.
  3. Start kneading the paneer like a dough.
  4. Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough.

You may also like these tasty Home madePaneer recipe : Palak paneer recipe ,Mushroom Paneer curry , Paneer cutlet recipe , Paneer Kheer recipe,Paneer Biriyani.

TIPS:-

  1. Gently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer.
  2. Combine water and sugar in a pan. Add essence of your choice. Bring it a boil.
  3. Slowly add flattened paneer pieces to the syrup. Do not overcrowd the pan.. Leave some space for the pieces to float. Reduce the flame to MEDIUM LOW.
  4. Slowly the pieces will start to float up.
  5. When all the pieces float to the surface..
  6. Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame.
  7. Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.
  8. When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently.
  9. When all the syrup is pressed out, paneer pieces will come back to its original shape. Set it aside.

You may also like these Home madeSnacks recipe:-Carrot chips recipe , Chicken Momos recipe ,Paneer Samosa recipe, Punjabi Paneer tikka , Bengali Beguni Bhaji

Rasmalai sweets

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  • PREPARING THE SYRUP AND FRYING RASMALAI:-
  • 1.Onto the final step. Assemble ingredients.
  • 2.In a heavy bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands and milk powder.
  • 3.Whisk until well blended.
  • 4.Continue boiling at a medium flame stirring continuously. Stir in thinly sliced nuts and mix. Keep stirring and boil the milk for 20-25 minutes. Milk will thicken to a desired consistency – neither to thick nor too liquid-y.
  • 5.Carefully drop in flattened paneer balls.
  • 6. Allow the flatten paneer balls to simmer in hot syrup for 1-2 minutes.
  • 7.Take it off the flame, cover and let the paneer pieces soak in the syrup.
  • 8.Transfer it to a big bowl and allow it to chill. Tastes better when chilled.

You may also like these Home made Sweets recipe:Chenna Jalebi, Gulab Jamun ,Gajor ka Halwa, Rosogolla recipe, Odisha chenna poda.

Rasmalai sweets

You may also like these tasty home made Sweets recipe :-Dryfruits Laddu ,Oats Laddu , PineApple sandesh ,Coconut Kheer recipe,Bengali Misti doi.

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