Rasmalai is a popular Bengali dessert/sweet made during festivals like Diwali, and special occasions. Soft paneer balls are soaked in a sweetened milk and served chilled, garnished with nuts.
It is one of the most famous dish in restaurants across the globe. Unlike the restaurant style ones, this homemade version is much more tasty and delicious. An exotic festive sweet, it is considered as one of the best milk based sweets in India.
Popular in Pakistan, India and Bangladesh, ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in malai (clotted cream). Just like Rasgulla, this is one dish that is sure to be there in almost all the menus.
Rasmalai
5 from 3 votes
Rasmalai
Delicious homemade Rasmalai in 10 to 15 minutes.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: Bengali, Indian
Keyword: milk
Ingredients
1litreMilk
100gPaneer
3/4cupSugar
4Saffron Strands
1tspAlmondssliced
1tspPistachiossliced
1/4tspCardamom Powder
2tspMaida (Plain Flour)
Instructions
Crumble the paneer and mix with maida to a smooth dough.
Make small balls and lightly flatten them.
Heat 1 cup of water in a pan.
Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved.
Remove from flame.
While it is still hot, add the paneer balls and cover with a lid.
Keep aside for few hours.
Boil the milk in a heavy pan until reduced in half.
Add 1/2 cup of sugar and stir well until fully dissolved.
Remove from flame.
Add cardamom powder, saffron strands and mix well.
Remove the balls from the sugar syrup and squeeze gently.
Add to the hot milk.
Garnish with almonds and pistachios.
Keep it in the fridge for 2 to 3 hours.
Serve chilled.
How to make Rasmalai in a pressure cooker:
Follow step #1 from above
Heat 1 cup of water in a pressure cooker.
Add 1/4 cup of sugar and stir well until fully dissolved.
Add the prepared balls and cover with a lid.
Pressure cook, without adding the weight, until 2 whistles and remove.
When the pressure has reduced, remove the rasgullas and squeeze gently to remove excess water.
Praveen Kumar is the Chief Food Officer at Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. Praveen is a passionate foodie and love to cook. Having spent a few years in the retail fast food world, Praveen has been exploring the world of food since his school days. Join him on a flavorful journey.
