Rasmalai is a very popular Indian(Bengali) sweet prepared with paneer(Indian cottage cheese). I was going through the blog and realize that I havent shared any dessert recipe for awhile. So thought let’s make and share this yummy and everybody’s favorite RasMalai recipe. Ras means juice and Malai means Cream. This dessert is usually prepared on special occasions and is served after meals.
Making Rasmali is divided into two parts
- Making Flat rasgullas
- Making Sweet, thickened milk.
This is fool proof recipe of Rasmalai. Kneading the paneer is very important step to get perfect spongy and soft Rasmalai. I Knead paneer in the blender to make it more easy. It took me around 2 minutes in the blender. You can knead paneer with your palm also. You have to knead paneer 8 minutes with your palm if you’re not using blender.
For Ras (Syrup) / Rabadi /Milk syrup
Whole Milk – 2 ltr
Sugar – 3/4 cup
Chopped Almond – 2 tbsp
Chopped pistachios – 1 tbsp
Cardamom powder – 1/2 tsp
Fennel seeds powder (saunf / Variyali Powder) – 1/2 tsp
Charoli – 1 tsp
For Malai (Paneer Balls)
Milk – 2 ltr
Vinegar – 1/4 cup
Water – 2 ltr
Sugar – 1 cup
For Ras (Syrup)
1. Boil milk into heavy bottom pan for about 45 minutes or until the milk reduce to half. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
2. Add the sugar, cardamom powder and fennel seeds powder. Mix them well and let it cook for another 5 minutes. Keep it aside.
For Paneer Balls (Flat Rasgulla)
1. Bring the milk to boil. Let it comes to one boil. Switch off the flame. Let it rest for 2 minutes. Add vinegar gradually so that the milk mass and whey separate completely.
2. Strain in a colander lined with muslin cloth. Drain the water by squeezing. Knot the muslin cloth and hang it to get rid for any excess liquid for about 15 minutes. Make sure chenna is crumbly and slightly dry and yet a little moist.
3. Take this chenna into grinder jar and grind it for about 2 minutes. This is very easy method. But be careful, dont blend it too much. Or rub the chenna with fingers and heels of the palm till the chenna gives out some fat for about 7 to 8 minutes.
4. Your chenna dough should comes together after kneading. It should be neither too soft nor to hard.
5. Divide it into 25 equal marble size balls. Gently roll them between your hands, leaving no cracks and flatten it a bit.
6. While you make paneer balls, Take water in a pressure cooker. Add sugar and stir well. Bring this to a boil. Carefully add prepared paneer balls into the boiling water. Don’t over crowd paneer balls into water as they are going to double up in the water. Add in small small batches if your cooker is small. Boil them for 2 whistles over medium to high heat, it will take about 5 to 6 minutes. Slow down the flame to low heat and let it cook for another 5 minutes (This is very important step).
7. Switch off the flame and let the pressure cooker cools down completely. Open it after 30 minutes.
8. Carefully squeeze the balls and put them into prepared Rabdi.
9. Garnish it with chopped nuts and charoli. Cover it and refrigerate for at least 5 to 6 hours before serving.
10. Rasmalai is ready. Enjoy!!! 🙂