Rasmalai December 20, 2011 It is one of the most delicious and a popular bengali desserts in Southindia too. The preparation might sound difficult however it can be made at home within an hour. Print Recipe Rasmalai It is one of the most delicious and a popular bengali dessert even in southindia. The preparation might sound difficult however it can be made at home within an hour. Course dessert Cuisine indian Prep Time 20 minutes Cook Time 60 minutes Servings number Ingredients 1.5 litres Milk2 tbsps Lemon juice250 gms Sugar (approx)2 tbsps Cardomom Powder15 Pista Badam Cashew , , pieces each2 cups Water Course dessert Cuisine indian Prep Time 20 minutes Cook Time 60 minutes Servings number Ingredients 1.5 litres Milk2 tbsps Lemon juice250 gms Sugar (approx)2 tbsps Cardomom Powder15 Pista Badam Cashew , , pieces each2 cups Water Instructions Boil milk in a vessel and once its completely boiled add 2tbsp of lemon juice.The milk curdles immediately Take a damp muslin cloth and filter the milk.Squeeze the water completely and let it rest for about 20-30 minutes After 20 minutes grind the fresh paneer in a food processor for about 2 minutes to smoothen it. Make small balls out of this and press it slightly so that paneer discs are obtained. In a pressure pan heat 2 cups of water with 2 cups of sugar. Put the discs in sugar syrup and let it cook until just one whistle from cooker. Turn off the cooker and wait for the pressure to be released. Now paneer is cooked well in the syrup. Just slightly squeeze the syrup and keep them aside. In the meantime heat the remaining 1 litre milk in a thick bottomed pan by adding cardamom powder and 1/2 cup of sugar. Grind pista,badam,cashewnuts together to a coarse powder. Add the coarse nuts powder to the boiling milk and keep stirring this mixture until it is turned to a light yellow in colour. Now add the paneer discs to the above reduced milk. You can keep them in refridgerator for about 2 hrs. Yummiest chilled 'Rasamalai' is ready to be served. P.S I didn't have saffron and hence couldn't add it to the reduced milk. It definitely enhances the flavor of the dish. Rasmalai was last modified: February 10th, 2017 by Rekha Shivakumar 0 comment previous post Paneer and Cashewnut Pulao next post Babycorn Manchurian Leave a Comment Cancel Reply Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.