RASMALAI RECIPE

STEP BY STEP EASY RASMALAI RECIPE IS A DELICIOUS AND LIP-SMACKING DESSERT MADE WITH HOMEMADE COTTAGE CHEESE (PANEER). IT’S SUPER YUMMY AND HAS AN INCREDIBLE MELT-IN-YOUR-MOUTH TEXTURE THAT WILL LEAVE YOU CRAVING FOR MORE! IT’S EGG-FREE AND GLUTEN-FREE TOO.

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!! 

Step by Step Rasmalai Recipe

Author: Kajal & Preeti

 Course: Dessert

 Cuisine: Indian

 Prep Time: 30 minutes

 Total Time: 30 minutes

 Change the Serving Size to: 10 PIECES

Ingredients

INGREDIENTS FOR PANEER

• 2 Litre Full cream milk
• 1/4 cup Lemon Juice or vinegar

RASMALAI SYRUP

• 600 ml Full cream milk (about 2.5 cups)
• 1.25 cups Milk Powder
• 1/3 cup Sugar
• 3 tablespoon Thinly sliced dry nuts (almonds,pistachios)
• 1/8 teaspoon Saffron strands
• 1/2 teaspoon Eliachi Powder (Cardamon Powder)

SUGAR SYRUP

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

Instructions

MAKING PANEER

• 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.
  
• • 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.
    
  • Pour in vinegar/lemon juice.
    
  • Slowly mix vinegar/lemon juice in the milk and milk will curdle.
    
  • When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
    
  • Meanwhile line a strainer with muslin cloth.
    
  • Quickly strain paneer. TIP - Letting it sit will result in hard and chewy rasmalai.
    
  • 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.
    
  • Squeeze paneer and allow the water to drain.
    
  • 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.
    
  • Remove paneer from cloth. Paneer should feel crumbly but moist.
    

  KNEADING AND SHAPING PANEER

  • Start kneading the paneer like a dough.
    
  • Use your whole palm and fingers to knead paneer. It will take somewhere between 9-10 minutes to knead it into a smooth dough. TIP - Knead paneer with your hands. Have tried kneading it in a food processor but the result was not satisfactory.
    
  • Take paneer dough in your hand.
    
  • Squeeze it tight. It should not feel sticky at all. In fact it should feel creamy and roll smoothly in between your palms. TIP - Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks.
    
  • Gently press in between your palms and flatten the balls. Set it aside and repeat the process with rest of the paneer.
    
  • Combine water and sugar in a pan. Add essence of your choice. Bring it a boil.
    
  • Slowly add flattened paneer pieces to the syrup. Do not overcrowd the pan.TIP - Make sure there is enough room for the paneer balls to expand during boiling. Leave some space for the pieces to float. Reduce the flame to MEDIUM LOW.
    
  • Slowly the pieces will start to float up.
    
  • When all the pieces float to the surface..
    
  • Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame.
    
  • Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.
    
  • When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently.
    
  • When all the syrup is pressed out, paneer pieces will come back to its original shape. Set it aside.
    

  PREPARING THE SYRUP

  • Onto the final step. Assemble ingredients.
    
  • In a heavy bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands and milk powder.
    
  • Whisk until well blended.
    
  • 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.
    
  • Carefully drop in flattened paneer balls.
    
  • Allow the flatten paneer balls to simmer in hot syrup for 1-2 minutes.
    
  • Take it off the flame, cover and let the paneer pieces soak in the syrup.
    
  • Transfer it to a big bowl and allow it to chill. Tastes better when chilled.