Rasmalai

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Rasmalai

Ingredients

for paneer

  • 1 litre full fat milk
  • 2 tsp vinegar
  • cold water
  • 1/3 tsp corn flour

for rabri

  • 3 cups full fat milk
  • 15-18 strands saffron
  • 3 tbsp sugar
  • 1/2 tsp cardamom powder
  • 4 almonds
  • 4 pistachio

for syrup

  • 2 cups sugar
  • 4 cups water
  • 1 cardamom

Instructions

  • First add full fat milk in a pan and let it boil. 

  • add vinegar and mix well


  • add and mix until it curdles 
  • turn off the heat and strain it. 
  • add cold water. 
  • squeeze and remove all the water. 
  • now hang it for an hour. 
  • now add full fat milk in another pan and add saffron to it. 
  • give it a mix and let it boil on high heat. 
  • keep stirring in between until it reduces to half. 
  • now add sugar, cardamom powder, almonds and pistachio to it. 
  • mix well and boil for 10 minutes. 
  • turn off the heat and let it cool. 
  • now take the paneer and knead it for 10 minutes. 
  • press and knead make it really smooth. 
  • add corn flour and mix well. 
  • knead for another 2 minutes. 
  • take a small portion press it and make it smooth. 
  • make flatten balls, make smooth from all the sides. 
  • Keep it in plate. 
  • now add sugar, water and cardamom in a pan.
  • let it boil on high heat for 10 minutes
  • drop the flatten balls to it. 
  • cover it and boil on high for 7 minutes
  • turn off the heat
  • remove immediately and transfer it to ice cold water
  • let it sit for 5 minutes. 
  • take out and squeeze gently remove all the syrup. 
  • drop it into the prepared rabri. 
  • let it sit for 15 minutes before serving. 
  • your rasmalai is ready.

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