5 from 3 votes
rasmalai, rasmalai recipe, how to make rasmalai at home, how to make soft rasmalai, how to make soft rasmalai at home, soft and spongy rasmalai recipe, roshmalai recipe, indian sweet, diwali recipe,
Rasmalai Recipe
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

Rasmalai is a royal Indian dessert wherein the smooth, soft and spongy paneer balls are dunked in a rich and sweetened milk.

Course: Dessert
Cuisine: Indian
Servings: 17 Rasmalai pieces
Author: sushma iyer
Ingredients
"Ras" - Sweetened Milk
  • 1 litre Full Fat Milk
  • Big pinch of saffron
  • 3-4 tbsp Chopped Nuts (depending upon your preference)
  • 1/2 tsp Cardamom Powder
  • Drop of Yellow
  • 3/4 cup Sugar (or to taste)
Paneer Balls
  • 1.5 litre Full Fat Milk
  • 3 tbsp Vinegar
  • 3 tbsp Water
Sugar Syrup
  • 1/2 cup Sugar
  • 4 cups Water
Instructions
For Ras - Sweetened Milk
  1. On med flame, cook the 1 litre milk until you see vapours coming out or sufficiently heated. Keep stirring in between 

  2.  At this stage add the saffron, nuts, cardamom powder and yellow food colour to the Ras - sweetened Milk. Allow this to cook and reduce to half of the original amount. Do keep stirring in between.

  3. In another 10 mins you would observe that it has reduced significantly, at this point add the sugar. Mix everything well and allow it to cook for another 5-6 mins.

  4. You do not want to thicken the milk; it should be of thinner consistency only. Switch off the gas and allow this to cool completely.

Paneer Balls
  1. Bring the 1.5 litre milk to rolling boil on med flame.

  2. Once boiled switch off the gas and allow it cool a bit. 

  3. Then add in the vinegar+water mixture little by little stirring continuously. You will observe that the paneer and whey would be separated (Milk would turn green in colour)

  4. At this stage add in ice-cold water to stop the cooking process.

  5. Filter this out onto a cheese cloth. (Collect the whey and use it to make chapati dough, dal, kadi etc). Gather the ends of the cloth and squeeze it to release all the excess water. Tie a knot and hang it somewhere to allow the excess water to drip off completely say another 15-30 mins.

  6. Once the paneer is dried out, take it out onto a blender and using the pulse functionality pulse it to form a paste smooth dough.

  7. Pinch out small size balls, give it a round shape and then flatten it out. Prepare all the balls. Cover and keep until the sugar syrup is ready

Sugar Syrup
  1. In a wide mouth pan, bring the sugar and water to rolling boil.

  2. Add the prepared flattened balls one by one, cover with the lid and allow it to cook for 15 mins until it absorbs the liquid and bulges increasing in size.

  3. Switch off the gas, and let it cool completely in the sugar syrup itself.

  4. Once cooled, squeeze out the excess sugar syrup and transfer the cooled ras - sweetened milk. Let it sit for 2-3 hours until the balls absorb the milk.

  5. Enjoy it chilled