This recipe of Rasmalai is a traditional recipe made from fresh chhena balls and prepared by the process of reducing milk. Thus it tastes as authentic as Rasmalai which we buy from sweet shops. To divide the workload, you can prepare paneer balls a day before in advance and then prepare thickened milk. I have also shared Chum Chum Recipe earlier.
With this recipe, you can also visit and checkout more Indian Sweets & Dessert Recipes like Mango Raskadam Recipe, Boondi Laddu Recipe, Mawa Gujiya Recipe, Milk Peda Recipe, Milk Cake Recipe, Rice Kheer Recipe, Motichoor Ladoo Recipe and more.
Finally, I would like you to checkout more collection recipes like
and Snacks Recipes Collection.
Instructions for how to make Rasmalai at home:
- Firstly, prepare Chena/paneer with 1 litre of milk for making Chena balls.
- Then prepare Sugar syrup with 1.5 Sugar & 7 cups of water.
- And boil chena balls in sugar syrup for around 15 minutes.
- Next, for preparing Ras, take 1 litre milk in a heavy bottomed pan/vessel and bring a boil on medium flame.
- Then add 1/2 tsp cardamom powder, few saffron strands and 2 pinches of lemon yellow food colour to it. Adding food colour is totally optional.
- Give a good mix and boil for 5 minutes and scrape off cream from the sides of the pan.
- Then add 1/2 cup sugar to it and mix well. Continue to cook this way till the milk is reduced to half.
- Next add chopped almonds and pistachio to it. This is optional, otherwise you can only garnish with the dry fruits at the end.
- Take out the chena balls from the sugar syrup, press it with hands to strain the water and put these balls into the milk.
- Ras Malai is ready. Allow it absorb the ras for 3-4 hours.
- Garnish with chopped nuts and dried rose petals. Rasmalai is ready to serve. Enjoy!
1. Firstly, in a thick bottomed vessel add 1 litre milk. stir occasionally and get to a boil. When milk starts boiling turn off the gas.
2. Gradually, add 2 tbsp white vinegar or lemon juice and stir well.
3. Milk starts to coagulate. Stop adding vinegar/lemon juice when milk curdles completely. Immediately add cold water in it to stop heating process.
4. Now ,strain the curdled milk in any muslin cloth, (place the cloth on top of sieve and pour milk on the cloth). All water will get collected in the utensil kept beneath and chena will be collected on the top. Pour some cold water on the chena and wash it nicely to remove the flavour of vinegar/lemon juice.
5. Squeeze all water gently and hang it for 30 minutes.
6. After 30 mins, take out the paneer in a plate and crumble it.
7. Start kneading it gently with lower part of your palm for 10 minutes as shown in the picture. Knead the paneer till it turns out smooth without any grains of milk. else there will be cracks on rasmalai and will break while boiling in sugar syrup.
8. Then add 1 tbsp plain flour/ Maida to it and knead it again for 2-3 mins.
9. Take one small part and bind it nicely like a small ball. Then flatten it. Likewise, prepare all flatten paneer balls. Make sure there are no cracks.
10. For preparing Sugar syrup, take a deep vessel and add 1½ cup of sugar to it.
11. Then add 7 cups of water and stir it to dissolve the sugar. Also add 2 green cardamom pods to it.
12. Boil the syrup for 10 minutes on medium flame.
13. After that, drop the prepared flatten Chena balls into boiling sugar syrup carefully.
14. Cover it and boil for 15 more minutes. The paneer balls will have doubled in size.
15. Let them cool for 10-15 minutes.
16. Now, take few ice-cubes in a bowl and add 1-2 cups of sugar syrup in which the chena balls were boiled.
17. Transfer all chena balls in this chilled syrup one by one and let them cool completely.
18. For preparing Ras, take 1 litre milk in a heavy bottomed pan/vessel and bring a boil on medium flame.
19. Then add 1/2 tsp cardamom powder, few saffron strands and 2 pinches of lemon yellow food colour to it. Adding food colour is totally optional.
20. Give a good mix and boil for 5 minutes and scrape off cream from the sides of the pan.
21. Then add 1/2 cup sugar to it and mix well. Continue to cook this way till the milk is reduced to half.
22. Next add chopped almonds and pistachio to it. This is optional, otherwise you can only garnish with the dry fruits at the end.
23. You have to thicken the milk but make sure it is still of pouring consistency, only then chena balls will absorb the ras and will turn spongy.
24. Take out the rasmalai from the sugar syrup, press it with hands to strain the water.
25. And put these balls into the prepared milk.
26. Ras Malai is ready. Allow it absorb the ras for 3-4 hours.
27. Garnish with chopped nuts and dried rose petals. Rasmalai is ready to serve. Enjoy!
Tips:
- It would be better if you use homemade fresh chena for Rasmalai.
- While forming paneer balls, make sure you do not have any cracks in it. otherwise, the paneer balls would dissolve in sugar syrup while boiling.
- Make sure to have enough room for paneer balls to swell while boiling.
- Always use thick-bottomed pan for preparing ras, else there are high chances for milk to burn.
- Squeeze the sugar syrup from paneer balls well, else it will not absorb ras or prepared milk.
- Add dry fruits of your choice.
- Rasmalai tastes great when served chilled.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a thick bottomed vessel add 1 litre milk. stir occasionally and get to a boil. When milk starts boiling turn off the gas.
2. Gradually, add 2 tbsp white vinegar or lemon juice and stir well.
3. Milk starts to coagulate. Stop adding vinegar/lemon juice when milk curdles completely. Immediately add cold water in it to stop heating process.
4. Now ,strain the curdled milk in any muslin cloth, (place the cloth on top of sieve and pour milk on the cloth). All water will get collected in the utensil kept beneath and chena will be collected on the top. Pour some cold water on the chena and wash it nicely to remove the flavour of vinegar/lemon juice.
5. Squeeze all water gently and hang it for 30 minutes.
6. After 30 mins, take out the paneer in a plate and crumble it.
7. Start kneading it gently with lower part of your palm for 10 minutes as shown in the picture. Knead the paneer till it turns out smooth without any grains of milk. else there will be cracks on rasmalai and will break while boiling in sugar syrup.
8. Then add 1 tbsp plain flour/ Maida to it and knead it again for 2-3 mins.
9. Take one small part and bind it nicely like a small ball. Then flatten it. Likewise, prepare all flatten paneer balls. Make sure there are no cracks.
10. For preparing Sugar syrup, take a deep vessel and add 1½ cup of sugar to it.
11. Then add 7 cups of water and stir it to dissolve the sugar. Also add 2 green cardamom pods to it.
12. Boil the syrup for 10 minutes on medium flame.
13. After that, drop the prepared flatten Chena balls into boiling sugar syrup carefully.
14. Cover it and boil for 15 more minutes. The paneer balls will have doubled in size.
15. Let them cool for 10-15 minutes.
16. Now, take few ice-cubes in a bowl and add 1-2 cups of sugar syrup in which the chena balls were boiled.
17. Transfer all chena balls in this chilled syrup one by one and let them cool completely.
18. For preparing Ras, take 1 litre milk in a heavy bottomed pan/vessel and bring a boil on medium flame.
19. Then add 1/2 tsp cardamom powder, few saffron strands and 2 pinches of lemon yellow food colour to it. Adding food colour is totally optional.
20. Give a good mix and boil for 5 minutes and scrape off cream from the sides of the pan.
21. Then add 1/2 cup sugar to it and mix well. Continue to cook this way till the milk is reduced to half.
22. Next add chopped almonds and pistachio to it. This is optional, otherwise you can only garnish with the dry fruits at the end.
23. You have to thicken the milk but make sure it is still of pouring consistency, only then chena balls will absorb the ras and will turn spongy.
24. Take out the rasmalai from the sugar syrup, press it with hands to strain the water.
25. And put these balls into the prepared milk.
26. Ras Malai is ready. Allow it absorb the ras for 3-4 hours.
27. Garnish with chopped nuts and dried rose petals. Rasmalai is ready to serve. Enjoy!
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