Rasmalai Recipe | Indian Sweet | Soft Rasmalai | Diwali Navratri Recipe

Rasmalai | Indian Sweet

Rasmalai as name suggests it is ras ( juice ) and malai that is thickened milk made with boiling milk on low heat. Rasmalai is very rich in taste soft and spongy.

First milk is boiled and curdled by adding lemon and whey is separated. what is left after separating whey is Chenna. 
Then the kneading of chenna ( paneer ) is done and balls are dropped in boiling sugar syrup. 

Then comes making the malai part You have to just simmer the milk on low heat and whatever collects on top just stick to pan this is how malai ( Rabri ) is made.

How To Make Chenna ( paneer)

Rasmalai Recipe

Servings - 6

Ingredients for rasmalai balls
  • Paneer - 1 cup
  • Sugar - 3/4 cup
  • Water - 4 cups 
Ingredients for malai 
  • Whole milk - 5 cups around 1.5 litre
  • Sugar - 5 tbsp
  • Cardamom powder - 1/2 tsp
  • Saffron strands - 10 to 12
  • Pistachios - 4 to 5 chopped
  • Almonds blanched and sliced - 8 to 10
  • Rose essence - 1/2 tsp
  1. Heat water and sugar in a pan.
  2. Now knead the crumbled paneer with hands to a smooth dough for 10 minutes.
  3. Once it forms like a dough make small balls out of it and flatten the balls by pressing down gently.
  4. Add balls one by one in boiling syrup. Cover and cook till balls are double in size.
  5. In a heavy bottom pan boil milk medium heat.
  6. Soak saffron strands in warm milk for some time will use it later.
  7. Once milk start boiling reduce heat to low and continue boiling.
  8. When milk is reduce to half of original quantity add saffron, cardamom powder, sugar and boil again until it is reduced to 1/4 of original quantity.
  9. Switch off the gas add rose essence half of almonds and mix.
  10. Let this thickened milk come to warm temperature then Squeeze the syrup out from balls very gently.
  11. Add balls garnish with pistachios and chill in fridge for 2-3 hours before serving.

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