Rasmalai is a beloved Indian dessert made with soft paneer (cottage cheese) balls soaked in sweet, saffron-infused milk. The paneer balls are cooked in a sugar syrup, then immersed in a creamy, thickened milk mixture flavored with cardamom and sometimes garnished with nuts. Chilled and served, it offers a delightful blend of textures and flavors, making it a popular choice for celebrations and special occasions in India.
Here’s a detailed recipe for making Rasmalai
Ingredients:
For Paneer Balls:
- 1 liter whole milk
- 2 tablespoons lemon juice or vinegar
- 2 cups water
- 1 cup sugar
- 4 cups water
- 4-5 crushed cardamom pods (optional)
- A few strands of saffron (optional)
- Chopped pistachios or almonds for garnish
For Thickened Milk (Rabri):
- 1 liter whole milk
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- Chopped nuts for garnish (pistachios, almonds)
Instructions:
Making Paneer:
- Bring the milk to a gentle boil in a heavy-bottomed pan. Once it starts boiling, reduce the heat.
- Add lemon juice or vinegar gradually while stirring the milk. The milk will start to curdle. Once it completely curdles and the whey (greenish water) separates, turn off the heat.
- Place a muslin cloth over a strainer and pour the curdled milk through it. Rinse the paneer under cold water to remove the lemony flavor.
- Squeeze out excess water and hang the paneer in the cloth for about 30 minutes to drain excess water. After 30 minutes, place the paneer on a plate and knead it for 5-7 minutes until it becomes smooth and soft.
- Divide the paneer into small portions and roll them into smooth balls. Make sure there are no cracks. Press gently to flatten them slightly.
Making Sugar Syrup:
- In a wide pan, add water and sugar. Bring it to a boil.
- Gently drop the paneer balls into the boiling sugar syrup.
- Cover and cook for about 12-15 minutes on medium heat. The balls will double in size.
- Remove from heat and let them cool.
Making Thickened Milk (Rabri):
- In another heavy-bottomed pan, pour the milk and bring it to a boil.
- Reduce the heat and let it simmer. Stir occasionally and scrape the cream from the sides.
- Add sugar, cardamom powder, and saffron strands (if using) to the milk. Continue to simmer until the milk reduces to about half its quantity.
- Once the rabri reaches a thick consistency, turn off the heat and let it cool.
Assembling Rasmalai:
- Gently squeeze the sugar syrup from the paneer balls and place them on a serving dish.
- Pour the cooled thickened milk (rabri) over the paneer balls.
- Garnish with chopped nuts and saffron strands.
- Refrigerate for a few hours before serving. Rasmalai tastes best when chilled.
Enjoy this delightful Indian dessert with friends and family!
