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.
Yesterday was my husband’s birthday and thought of surprising him by making his favourite Indian Sweet. I was initially worried what if it didn’t work but somehow decided to try this delicious Rasmalai at home. It nearly 2 hours from start to finish. But all the stirring and preparing homemade paneer was all worth the effort.
Sharing the step by step pictures below. You need to make three important components for this recipe
- Paneer discs
- Sugar Syrup (to cook the paneer discs)
- Rabri or the milk base (It is prepared by boiling Milk & nuts mixture in a medium heat)
| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings |
number
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Ingredients
For Rabdi
- 1.5 litres milk
- 1 cup sugar (increase quantity based on your tastebuds. If you like your rabdi to be sweeter add half cup extra sugar
- 1 tbsps Cardamom Powder
- 10 pieces Cashewnuts
- 10 pieces Almonds & Pistachios
For Discs
- 1 litre milk
- 2 tablespoon lemon juice
- 2 cups water
- 1/2 cup sugar
Ingredients
For Rabdi
For Discs
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Instructions
- Boil milk in a vessel and once its completely boiled add 2tbsp of lemon juice.The milk curdles immediately. Wait for a minute or two and once the milk is completely curdled turn off the stovr
- Take a damp muslin cloth and filter the milk. Wash the paneer with cold water to remove the acidic taste of lemon. Squeeze the water with your hands & hang the cloth in kitchen sink. Let it rest for 15 minutes
- After 15 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 1 cup of water. Let the sugar melt completely
- Once it comes to rolling boil put the discs in sugar syrup and let it cook until one whistle from cooker.
- Turn off the cooker and wait for the pressure to be released.
- Now the paneer discs are cooked well in the syrup. Just slightly squeeze the syrup and keep them aside.
- When we start making the paneer discs you can simultaneously boil 2 litres of milk in a thick bottomed pan. Keep stirring inbetween and keep adding that malai to the vessel.
- 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 as well the texture will be slightly thicker after adding nut powder
- At this stage add the paneer discs to the above reduced milk.
- You can keep them in refridgerator for about 2 hrs.
- Yummiest chilled Rasmalai 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.