Rasmalai Recipe

• Step 1:  Begin the Rasmalai recipe by mashing the paneer with your hands for at least 6 minutes until it forms a smooth, pliable dough.
• Step 2:  In a large pan, combine sugar and water. Bring this mixture to a boil to create the sugar syrup needed for cooking the Rasmalai.
• Step 3:  Shape the paneer dough into small balls and flatten them slightly. Add these to the boiling sugar syrup, cover the pan, and cook on medium heat for 10 minutes. Once cooked, remove the paneer balls, and set them aside to cool.
• Step 4:  In another pan, combine milk and Nestlé MILKMAID, bringing it to a boil. Reduce the mixture by half. Turn off the heat, then stir in saffron and cardamom powder. Allow the mixture to cool.
• Step 5:  Gently squeeze the paneer balls to remove excess sugar syrup and place them in the prepared saffron milk mixture.
• Step 6:  Garnish the homemade Rasmalai with chopped pistachios and serve it chilled for a delightful dessert experience.

Tips to Make Rasmalai

• Use good-quality Rasmalai ingredients, particularly paneer for making the balls.
• Knead the paneer until it's smooth and free of lumps. This ensures the Rasmalai balls are soft and spongy.
• While shaping the paneer into balls, make sure they are of equal size. This ensures even cooking and consistent texture throughout.
• When cooking the paneer balls in the sweetened water, gently simmer them on low heat. Avoid overcrowding the pan to ensure proper cooking and expansion of the balls.
• Simmer the milk on low heat to thicken it without burning. Stir frequently to avoid sticking.
• Let the paneer balls soak in sweetened milk properly to absorb flavours and become tender.
• Cool the dessert completely in the refrigerator before serving. This allows the flavours to meld and the texture to set perfectly.

FAQs on Rasmalai Recipe

1. What is the difference between Rasmalai and Rabri Rasmalai?

Rasmalai sweet is a classic Indian dessert featuring tender paneer balls soaked in sweetened milk. Rabri Rasmalai is a delicious variation, where the Rasmalai balls are served with an extra layer of rich, flavoured milk called Rabri, elevating the dessert's indulgence and flavour.

2. Is it okay to use store-bought paneer for this recipe?

Yes, you can use store-bought paneer for the Rasmalai recipe, but make sure it’s fresh for the best results.

3. How long should I knead the paneer for Rasmalai?

As mentioned in the first step of our Rasmalai recipe inclusive of condensed milk, knead the paneer until it forms a smooth and pliable dough. Avoid over-kneading, as it can result in a dense and tough texture.

4. How do I prevent the Rasmalai balls from breaking while cooking?

If the Rasmalai balls are breaking apart, it may be due to inadequate binding of the paneer. Make sure to knead the paneer well until it comes together smoothly and shape the paneer balls gently without applying too much pressure.

Additionally, when cooking the balls, make sure the sweet-water mixture is at a slow simmer rather than a rolling boil. Then, diligently follow our Rasmalai recipe for the best results.

5. Is Rasmalai eaten hot or cold?

Rasmalai is typically enjoyed chilled! The flavours meld together better, and the creamy texture is refreshing when cold. So go ahead and refrigerate it for a few hours before digging in.

6. How many days we can store Rasmalai?

When made using the above Rasmalai recipe mentioned above, it can remain fresh for 3-4 days if stored in an airtight container in the refrigerator.