Monday, March 26, 2012


Hi all. Hope you had a lovely weekend.  I have made Rasmalai about two times before. And they have always turned out well.  
It is Hubby’s favourite Indian dessert!! So I try to make it when possible, even though it has so many steps involved. But all the hard work pays off, rewarding you with these yummy, fluffy and delicate Rasmalais!

 Rasmalai: Makes 15 rasmalais
  • Milk 4 cups
  • Saffron, cardamom, pista, almonds A pinch
  • Lemon juice as per requirement
  • Water 3 cups
  • Sugar 1 cup
  • For the Syrup
  • Milk 3 cups
  • Sugar 4 1/2 tbsp

  • Boil the 4 cups of milk for the paneer till it is reduced to 1 3/4 cups.
  • Also boil the remaining 3cups of milk and as it starts to boil, put in the lemon juice to make it curdle, stirring continuously.
  • Once the curdling process is completed, drain the contents into a thin muslin cloth.
  • In another vessel, add the water and the sugar.
  • Remove the paneer from the muslin cloth and make around 15 balls with it.
  • Place the balls in the pressure cooker and wait for two whistles.
  • Now, in the milk made ready for the Ras, add the sugar, cardamom, pista, almonds and saffron.
  • Remove the paneer balls from the pressure cooker and drain any excess water by pressing them gently with a spoon.
  • When the milk is cool enough, add the paneer balls into it and refrigerate.
  • Mouth watering Rasmalai is ready to be served!

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