Rasmalai Recipe
The love for Rasmalai knows no bounds! It's a widely popular sweet that has captured the hearts of dessert enthusiasts everywhere. The soft paneer balls soaked in sweet, creamy milk are a divine indulgence that almost everyone loves. With its irresistible texture and heavenly sweetness, Rasmalai has become a timeless favourite, spreading joy and delight with every delectable bite.
Apart from enjoying the dessert, making Rasmalai at home is also an amazing experience.
Our Rasmali recipe helps you prepare this delectable dessert in the comfort of your kitchen.
With just a few easily available ingredients and our simple Rasmalai recipe, you can effortlessly master this delightful sweet.
Our luscious Rasmalai recipe features soft and light paneer balls immersed in luxuriously thick and sweetened milk which can be prepared easily with Nestlé MILKMAID. The secret to achieving the perfect Rasmalai lies in the careful balance of ingredients, wherein Nestlé MILKMAID is one of the key ingredients for success. It adds a luxurious touch, enhancing the texture and taste of your homemade Rasmalai.
The speciality of homemade Rasmalai lies is that you relish the taste and the making process.
The time you spend with your loved ones, combining your culinary experiences and adding all the love, makes homemade Rasmalai even more delicious. So, refer to our Rasmalai recipe and spread the joy with as many as you can.
Show more > Show Less >Ingredients
- 1/2 tinNestlé MILKMAID
- 4 cups (600 ml)Nestlé a+ Toned Milk
- 300 gmPaneer (well mashed)
- 8-10 strandsSaffron
- 1/2 tspCardamom Powder
- 10-12Chopped Pistachios
- 1 literWater
- 2 cups (300 gm)Sugar
How to make Rasmalai
- Step 1: Further mash paneer with hand for at least 6 minutes to make smooth dough.
- Step 2: Alongside take a pan and add sugar and water together and bring to boil to make syrup for cooking rasmalai.
- Step 3: Make small balls of paneer dough and flatten, add into boiling sugar syrup, cover and cook for 10 minutes on medium heat. Remove and keep aside to cool.
- Step 4: In another pan pour in milk and Nestlé MILKMAID, bring to boil and reduce to half. Turn of the flame, add saffron and cardamom powder and mix well. Allow to cool.
- Step 5: Take out the Rasgullas from sugar syrup squeeze gently to remove the sugar syrup and put them into saffron ras,
- Step 6: Garnish with chopped pistachio and serve chilled.
Tips to Rasmalai Recipe
- When cooking the paneer balls in the milk, gently simmer them on low heat. Avoid overcrowding the pan to ensure proper cooking and expansion of the balls.
- Allow the Rasmalai balls to soak in the sweetened milk for sufficient time to absorb the flavours and become tender.
- While shaping the paneer into balls, make sure they are of equal size. This ensures even cooking and consistent texture throughout.
- Use fresh and high-quality ingredients, especially for paneer used to make the Rasmalai balls. Fresh milk and Nestlé MILKMAID will contribute to the deliciousness of the final dish.
FAQs on Rasmalai Recipe
1. How long should I knead the paneer for Rasmalai?
As mentioned in Step 1 of our Rasmalai recipe, knead the paneer until it forms a smooth and pliable dough. Avoid over-kneading, as it can result in a dense and tough texture. Aim for a soft and delicate consistency.
2. How do I prevent the Rasmalai balls from breaking while cooking?
If the Rasmalai balls are breaking apart, it may be due to inadequate binding of the paneer. Make sure to knead the paneer well until it comes together smoothly and shape them gently without applying too much pressure.
Additionally, make sure the milk mixture is at a gentle simmer rather than a rolling boil when cooking the balls.
3. Can I use store-bought paneer instead of making it from scratch in the Rasmalai recipe?
While it is possible to use store-bought paneer, making it from scratch using fresh milk yields the best results. Homemade paneer ensures a softer and more authentic texture.
4. What is the difference between Rasmalai and Rabri Rasmalai?
Rasmalai is a traditional Indian sweet where soft paneer balls are soaked in sweetened milk, while Rabri Rasmalai is a variation where the Rasmalai balls are served with an additional layer of thickened and flavoured milk called rabri, enhancing the richness and taste of the dessert.
Recipe you might like
Related Blogs
