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Classic Rasmalai

Rasmalai is a traditional Indian dessert made from soft paneer balls soaked in sweetened flavored milk, often served during festivals and celebrations. The preparation involves making paneer, cooking it in sugar syrup, and then soaking it in a rich rabri made from milk, sugar, and spices. This creamy dessert is not only delicious but also provides health benefits from its ingredients, making it a favorite for many.

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27 views3 pages

Classic Rasmalai

Rasmalai is a traditional Indian dessert made from soft paneer balls soaked in sweetened flavored milk, often served during festivals and celebrations. The preparation involves making paneer, cooking it in sugar syrup, and then soaking it in a rich rabri made from milk, sugar, and spices. This creamy dessert is not only delicious but also provides health benefits from its ingredients, making it a favorite for many.

Uploaded by

haitechindia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Classic Rasmalai (based on internet)

Introduction
Rasmalai is a rich and creamy Indian dessert made with soft paneer balls soaked in sweetened,
flavored milk. This decadent dish is often served at festivals, weddings, and celebratory
occasions. The name "Rasmalai" comes from "ras" meaning juice and "malai" meaning cream,
perfectly describing this melt-in-your-mouth dessert.

Ingredients

For the Paneer Balls (Rasgullas):

• 1 liter full-fat milk


• 2 tablespoons lemon juice or vinegar
• 3 cups water
• 1 cup sugar

For the Sweetened Milk (Rabri):

• 500 ml full-fat milk


• 4 tablespoons sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• 5-6 strands of saffron (optional)
• 2 tablespoons chopped pistachios and almonds

Step-by-Step Instructions

Step 1: Prepare the Paneer

1. Heat 1 liter of milk in a saucepan and bring it to a boil.


2. Once it boils, reduce the heat and add lemon juice or vinegar gradually while
stirring. The milk will curdle, separating into curds and whey.
3. Strain the curds using a cheesecloth, rinse them under cold water to remove the
acidic taste, and squeeze out excess water.

Step 2: Knead the Paneer

1. Transfer the paneer to a plate and knead it for 8-10 minutes until smooth and soft.
The texture should be pliable and non-sticky.
2. Divide the dough into small portions and roll each into smooth balls. Flatten them
slightly to form disc shapes.
Step 3: Cook the Paneer Balls

1. In a deep saucepan, boil 3 cups of water with 1 cup of sugar to create a thin sugar
syrup.
2. Gently drop the paneer discs into the boiling syrup. Cover and cook for 10 minutes
on medium heat. The discs will puff up and double in size.
3. Remove from heat and let them cool in the syrup.

Step 4: Prepare the Rabri (Sweetened Milk)

1. In another pan, heat 500 ml of milk and bring it to a gentle boil.


2. Reduce the heat and simmer the milk until it thickens slightly, stirring occasionally
to prevent it from sticking to the bottom.
3. Add sugar, cardamom powder, saffron strands, and chopped nuts. Cook for another
5 minutes.

Step 5: Assemble the Rasmalai

1. Gently squeeze the syrup out of the paneer discs and transfer them into the
prepared rabri.
2. Let the Rasmalai soak in the rabri for at least 1-2 hours to absorb the flavors.

Serving Suggestions

1. Serve Rasmalai chilled, garnished with additional nuts and a few saffron strands for
an elegant presentation.
2. Pair it with other festive dishes or enjoy it as the star dessert at your next
celebration.

Tips for Success

1. Use full-fat milk for both paneer and rabri to achieve the creamiest results.
2. Kneading the paneer properly is crucial for soft, spongy Rasmalai. Avoid skipping
this step.
3. Do not overcrowd the pan while cooking the paneer balls in the syrup. They need
space to expand.
4. Let the dessert rest in the fridge for a few hours before serving to allow the flavors to
blend perfectly.
Health Benefits

• Paneer provides a good source of protein and calcium.


• Milk used in rabri is rich in essential vitamins like B12 and D.
• Saffron and cardamom not only add flavor but also offer antioxidant and anti-
inflammatory properties.

Why I’ll Love It


Rasmalai is the perfect balance of soft textures and rich, aromatic flavors. It’s a crowd-pleaser
that can elevate any special occasion. Despite its luxurious taste, it’s straightforward to prepare
with minimal ingredients. Whether for a festival or a family dinner, Rasmalai is sure to impress.

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