Rasmalai recipe - As Diwali or Deepavali is approaching near, every one must be busy with the preparation of sweets and savoury snacks like me. Today I am going to share with you all, the rasmalai recipe which is a traditional Bengali sweet. This rasmalai is made out of home made fresh chena or soft paneer or cottage cheese and it turned so delicious, luscious and perfect. I really love its softness and the shape. The milk for rasmali was mildly flavoured with saffron (kesar) and cardamoms. Above all it is very simple and easy recipe that can be enjoyed at festivals and special occasions. Try this very delicious dessert for the coming festival and treat your family, relatives and friends with this special delectable dish.
Preparation time 15 minutes
Cooking time 30 minutes
Makes 8 rasmalai
2 liter milk
2 tbsp sugar
1/2 cup cold water
A pinch of saffron / kesar
4 cardamoms, powdered
Few cashews, sliced
For the sugar syrup
1/2 cup sugar
1 cup water
Rasmalai recipe with step by step pictures
- Pour a liter of milk in a broad vessel and bring it to boil. Once the milk boils properly, remove the vessel from the flame and add 1/2 cup of cold water in it.
- Then immediately squeeze the lemon into the hot milk and stir constantly till the milk curdles and whey separates.
- Immediately strain the paneer through a soup strainer and wash it with cold water. Then place it on a flat board.
- Then knead this paneer for 10 minutes or till it turns soft. Then divide the kneaded paneer into 8 equal portions and roll each portion into a ball and flatten it.
- To make the sugar syrup, add half a cup of sugar in another vessel and add 1 cup of water to it. Stir till all the sugar dissolves in the water.
- Keep this sugar, water mixture on high flame to make the sugar syrup. Bring it to boil. Once the sugar syrup starts boiling, add the above prepared flattened paneer.
- Further boil it for 10 - 15 minutes on low flame. In the meantime, pour another liter of milk in a vessel and add 2 tbsp of sugar to it.
- Bring the milk to boil and simmer till it reduced to half and turn thick.
- Take a tbsp of milk in a bowl and add a pinch of saffron to it. Add this saffron milk to the concentrated milk. Add the cardamom powder and mix well. Allow the milk to cool.
- Transfer the above prepared flattened paneer from the sugar syrup to the saffron milk. Keep this vessel in the refrigerator till the rasmalai is chilled.
- Garnish with sliced cashews and serve chilled.