Rasmalai is a popular Indian dessert made with soft, spongy cottage cheese balls soaked in a sweet, creamy milk syrup. Here’s a simple and quick rasmalai recipe to make at home:
Ingredients
2 litres of whole milk
1 tablespoon lemon juice or vinegar
1 cup sugar
4 cups water
4-5 cardamom pods, crushed
A few strands of saffron
1 tablespoon chopped pistachios for garnish
1 tablespoon chopped almonds for garnish
Instructions
In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat and add lemon juice or vinegar gradually, stirring continuously. The milk will curdle and separate into cheese solids (paneer) and whey. Turn off the heat.
Place a cheesecloth-lined strainer over a large bowl and strain the curdled milk. Rinse the paneer under cold water to remove any lemon juice or vinegar taste. Squeeze out any excess water from the paneer and hang it for about 30 minutes to drain completely.
After 30 minutes, remove the paneer from the cheesecloth and knead it on a clean surface until it becomes smooth and soft. Divide the paneer into small, equal-sized balls and flatten them slightly.
In a separate large pot, add the sugar, water, crushed cardamom pods, and saffron strands. Bring the mixture to a boil and let the sugar dissolve completely.
Gently drop the paneer balls into the boiling syrup and cover the pot. Let them cook for about 15-20 minutes on low heat until they become spongy and double in size.
Once the paneer balls are cooked, remove them from the syrup and let them cool. Reserve the syrup for later use.
Garnish the cooked paneer balls with chopped pistachios and almonds. Chill them in the refrigerator for a few hours.
To serve, place the chilled paneer balls in a serving dish and pour the reserved syrup over them. You can also add a few strands of saffron to the syrup for added flavour and colour.
Rasmalai is best served chilled. Enjoy this delicious Indian dessert!
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Quick Rasmalai Recipe
Ingredients
- 2 lt of whole milk
- 1 tbsp lemon juice or vinegar
- 1 cup sugar
- 4 cups water
- 4 -5 cardamom pods, crushed
- A few strands of saffron
- 1 tbsp chopped pistachios for garnish
- 1 tbsp chopped almonds for garnish
Instructions
- In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat and add lemon juice or vinegar gradually, stirring continuously. The milk will curdle and separate into cheese solids (paneer) and whey. Turn off the heat.
- Place a cheesecloth-lined strainer over a large bowl and strain the curdled milk. Rinse the paneer under cold water to remove any lemon juice or vinegar taste. Squeeze out any excess water from the paneer and hang it for about 30 minutes to drain completely.
- After 30 minutes, remove the paneer from the cheesecloth and knead it on a clean surface until it becomes smooth and soft. Divide the paneer into small, equal-sized balls and flatten them slightly.
- In a separate large pot, add the sugar, water, crushed cardamom pods, and saffron strands. Bring the mixture to a boil and let the sugar dissolve completely.
- Gently drop the paneer balls into the boiling syrup and cover the pot. Let them cook for about 15-20 minutes on low heat until they become spongy and double in size.
- Once the paneer balls are cooked, remove them from the syrup and let them cool. Reserve the syrup for later use.
- Garnish the cooked paneer balls with chopped pistachios and almonds. Chill them in the refrigerator for a few hours.
- To serve, place the chilled paneer balls in a serving dish and pour the reserved syrup over them. You can also add a few strands of saffron to the syrup for added flavour and colour.