Soft and Delicious Rasmalai Recipe


Soft and Delicious Rasmalai



Full fat Milk- 2 liters
Lemon Juice – 2 Lemons


Milk- 4 cups
Sugar -1 cup
Cardamom powder- 1/5 Tsp
slivered almonds and pistachios
saffron – 15-20 threads

For Sugar Syrup

Sugar – 2 cups
Water -10 Cups


For Paneer

When milk started to boil switch off the heat and slowly add the lemon juice
Then the Milk started curdling
Filter it through a cheese cloth
Rince it well with cold water to remove the Lemon Flavor
Squeeze it well to remove the extra water and hang it at-least for half an hour

To Make rabdi

Add the Milk and sugar and simmer it on a low flame
Add some hot milk to the saffron to prepare the saffron Milk and keep it aside

For Sugar Syrup

Add sugar and water in a cooking bowl and bring it to rolling boil


Now knead the paneer for at-least 10 minutes for a soft Rasmalai
Take a take dough and press them gently with our palms and drop them in the sugar syrup
Cover them and cook them for 10 minutes
They will become puffed up and Doubled in size
Then remove from the sugar syrup and placed on a plate and add some sugar syrup to prevent it from drying
Add cardamom powder, saffron syrup, almonds and pistachios to the boiling milk
Finally, add the rasmalai balls to the rabdi
Your soft, yummy Rasmalai is ready

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