Rasmalai

Rasmalai is a popular Indian sweet made out of cottage cheese balls which are dipped into sweetened thick milk. Usually served chilled with nuts and saffron added to it.

It is easily found in the sweet shops. But, when you do try to make it from scratch at your home, there are quite a few advantages. Besides being budget friendly, you are sure that the ingredients are the BEST. Because nowadays the paneer, khoya and other milk products are a little unsafe in this sweltering heat. They might not be as fresh. Also, this is a make-ahead dessert. So you can prepare it and leave it in the refrigerator a day before.

Make your family go wow ! with these few easy steps.

These days you can also add mango puree to the milk, which is in-season and end up with an amazing twist in the rasmalai flavour.

To prepare chenna / paneer

1 litre milk (full cream cows milk)
2 tbsp lemon juice
1 cup water

To prepare sugar syrup:

1½ cup sugar
7cups water

To prepare for rabri :

1 litre milk (full cream cows / buffalo milk)
¼ cup sugar
½ tsp cardamom powder
2 tbsp saffron milk
7 pistachios (chopped)
5 almonds (chopped)
10 cashews (chopped)

Method :

To prepare chenna / paneer recipe:

Boil the milk.
Let it cool down a bit, but should be slightly on the warmer side.
Then add lemon juice and stir till milk curdles completely.
Drain the curdled milk into a muslin cloth and squeeze off excess water.
Rinse the paneer in water twice to remove the sourness of the lemon juice.
Keep the paneer tied in the muslin cloth and hang it up so that all moisture gets drained out.
After about 2 hours untie the muslin cloth and start to knead the paneer on a plate for 10 minutes.
Divide the dough and make small balls and flatten and keep aside.

To prepare sugar syrup :

Boil the water add the sugar to it. Continue boiling the syrup for 10 minutes.
After that, drop the prepared paneer balls.
Cover and boil for 15 minutes.
Then squeeze the excess sugar syrup out of the chenna balls.

How to prepare rabri :

Heat milk in a saucepan and bring to a boil.
Boil till the milk reduces to one-third.
The add sugar, cardamom powder and saffron milk.
Give a good mix and continue cooking.
Scape off the collected cream from sides. and give a good stir.
Then put off the flame and let the rabri cool to room temperature.
Refrigerate for 2-3 hours.

How to assemble the Rasmalai

In a large serving bowl lay the Chennai balls
On this pour the chilled rabri.
Garnish with few chopped nuts and allow to cool in the refrigerator for atleast 2 hours.