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Rasmalai Recipe|| Easy Tasty Recipe

Rasmalai Recipe|| Easy Tasty Recipe Don't forget to subscribe ‪@RESCanada786‬ #rescanada #rasmali #desifood #desserts Rasmalai Recipe Rasmalai is a popular Indian dessert made of soft paneer (cottage cheese) balls soaked in sweetened, flavored milk. Here's a step-by-step recipe: Ingredients: For Rasmalai Balls (Paneer/Cheese Balls): 1 liter full-cream milk 1-2 tablespoons lemon juice or vinegar 1 cup water 1 cup sugar For Rabri (Flavored Milk): 500 ml full-cream milk ¼ cup sugar (adjust to taste) 4-5 cardamom pods (crushed or powdered) A few saffron strands (optional) 10-12 almonds and pistachios (chopped) 1 tablespoon rose water (optional) Instructions: Step 1: Make Paneer (Chenna) Boil the Milk: Heat 1 liter of milk in a heavy-bottomed pan. Once it comes to a boil, reduce the heat to low. Curdle the Milk: Gradually add lemon juice or vinegar while stirring. The milk will start to curdle, and the whey will separate from the curds. Strain the Paneer: Once the milk is fully curdled, strain it using a muslin cloth or a fine strainer. Rinse the paneer with cold water to remove any sourness. Drain the Paneer: Tie the cloth and hang it for 30 minutes to drain excess water. Step 2: Shape the Paneer Balls Knead the Paneer: After draining, take the paneer on a flat surface and knead it for about 10 minutes until it becomes smooth and soft. Make Balls: Divide the paneer dough into small portions and roll them into smooth balls. Gently flatten them a little. Step 3: Prepare Sugar Syrup Boil Water & Sugar: In a wide pan, combine 1 cup sugar and 1 cup water. Bring it to a boil and ensure the sugar dissolves completely. Cook the Paneer Balls: Gently add the paneer balls into the boiling sugar syrup. Cover the pan and cook for 10-12 minutes on medium heat. The paneer balls will expand in size. Cool the Balls: Once cooked, remove them from the syrup and allow them to cool. Step 4: Make the Rabri (Flavored Milk) Boil Milk: In another pan, boil 500 ml of milk. Let it simmer on low heat until it reduces to half, stirring occasionally to prevent sticking. Flavor the Milk: Add sugar, cardamom powder, saffron, and chopped nuts. Stir and let it simmer for 5-7 more minutes. Cool the Rabri: Once thickened, remove from heat and let it cool to room temperature. Step 5: Assemble the Rasmalai Squeeze the Paneer Balls: Gently squeeze the cooled paneer balls to remove excess syrup. Soak in Rabri: Add the paneer balls to the prepared rabri. Let them soak for at least 2-3 hours or refrigerate overnight for best results. Step 6: Serve Garnish with additional chopped nuts and a few saffron strands. Serve chilled. Enjoy your delicious homemade Rasmalai!