Recipe- Easy To Make Rasmalai At Home

This Easy Rasmalai Recipe is popular Indian dessert originated from Bengal. It is Bengali delicacy that is very popular among the Indian Sweet Lovers. This is one of the popular sweet dishes of India, so it is easily available in the market, whether you go for the ones from a sweet shop or the packaged variety found in supermarkets. However, the best bet is to make it at home.

Rasmalai is our family all time fav dessert, I have made before Kesar Pista Rasmalai, it has strong saffron and pistachios flavor and looks saffron yellow, but my girls always want simple one without strong flavor and color. Me and my husband love both, so most of time I make this simple white one as per girls demand, you all know the kids once they decide it is not good whatever you do they don’t gonna like it, so if your kids like it it means you won, understand the mom’s feeling ?

Ingredients

12 cups/3 Litrs Whole Milk (Divided)
½ Lemon Juice
4-5 cups Water
1 cup Sugar + Extra for Milk Sauce (¼ cup or As Per Taste)
¼ tsp Cardamom Powder
Few Saffron Strings for Garnishing
Sliced Pistachios and Almonds for Garnishing
1 tsp Rose Water/Kewra Water (optional)

Method

* Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to the half quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally.)

* Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring. When the milk start curdles (paneer), switch off the flame and strain the paneer in a cheese cloth.

* Pour a cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.

* Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.

* Divide the paneer into small-small portions a little smaller than the size of a lemon. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

* In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and then add the flattened paneer disk into it. Cover the lid and cook for 7-8 mins, then switch off the flame.

* Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.

* Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar as per taste, cardamom powder, rose water, and cook it again for 3-4 mins. Switch off the flame and keep milk aside.

* Once the paneer disks are cool enough to handle with your hands, gently squeeze out the sugar syrup from the disk and place into the serving dish.

* Pour the prepared reduced milk over the paneer or you can just dunk it into the prepared milk sauce and chill it in the refrigerator.

* Easy Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and saffron strings and serve it.