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Rasmalai

Rasmalai is a popular Indian delicacy. This rich and mild sweet dessert is served during festivals and occassion in India.Try out this simple recipe.

Ingredients ::
  1. Full cream milk or Cow s milk - 2 lites
  2. Sugar - 2 cups
  3. Lemon - 1
  4. Water - 3 1/2 Cups
  5. Saffron - Few strands
  6. Chopped Cashew and almonds - 2tbsps each
Method :
To make paneer patties.
Take 1 litre of milk and boil it. To it, add the juice of 1 lemon and allow it to curdle. Transfer it to another vessel by filtering the paneer in a muslin cloth. Pour ice water over it twice and allow it settle well leaving the whey water.

To make the Rabri.
Take 1 litre of milk and boil it. To it, add the juice of 1 lemon and allow it to curdle. Transfer it to another vessel by filtering the paneer in a muslin cloth. Pour ice water over it twice and allow it settle well leaving the whey water.
  • Take a heavy bottom sauce pan and pour the remaining 1 litre milk and allow it to boil
  • In a small cup put a few strands of saffron and over it pour a ladle of hot milk.
  • Let the milk boil for some time and keep mixing the cream with the boiling milk.
  • After some time add the soaked saffron.
  • Now add the chopped dry fruits.
  • After some time it will become thick at this stage add a cup of sugar and keep stirring it till the sugar gets dissolved.
  • Keep it aside to make it cool.
  • Take the paneer in a wide bowl and Mash and mix it well for some time till it starts to leave some oil in your palm.
  • Take a wide bottom vessel and put 1 cup of sugar and 3 1/2 cups of water and let the sugar dissolve and starts boiling.
  • Take a small ball of the paneer in your hands and mix it well. Flatten it well and drop all the flattened paneer balls in the sugar syrup. Cover it and cook in the sugar syrup for 25 to 3o minutes.
  • After some time when you open the vessel the size of the dropped paneer patties would have turned big and soft.
  • Remove 1 at a time and slightly squeeze the excess sugar syrup.
  • Arrange it in a big deep plate which is flat. Let it cool down. To this pour the rabri and allow toget set well.
Your rasmalai is ready for serving.

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