Rasmalai Recipe
Written by Angie Sharma on October 28, 2021
INGREDIENTS
For chenna / paneer:
- 1 litre milk (full cream cows milk)
- 2 tbsp lemon juice
- 1 cup water
for sugar syrup:
- 1½ cup sugar
- 8 cups water
For rabri / rabdi:
- 1 litre milk
- ¼ cup sugar
- ½ tsp cardamom powder
- 2 tbsp saffron milk
- 7 pistachios (chopped)
- 5 almonds (chopped)
- 10 cashews (chopped)
INSTRUCTIONS
chenna / paneer recipe:
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firstly, boil milk.
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additionally, add lemon juice and stir till milk curdles completely.
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drain the curdled milk and squeeze off excess water.
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after 30 minutes, start to knead the paneer for 10 minutes.
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furthermore, make small balls and flatten. keep aside.
sugar syrup recipe:
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firstly, take sugar and water.
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boil the syrup for 10 minutes.
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after that, drop the prepared paneer balls.
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cover and boil for 15 minutes.
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furthermore, squeeze of sugar syrup.
rabri / rabdi recipe:
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firstly, heat milk and get to a boil.
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once a layer of cream is formed over the milk, stick it to sides of vessel.
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repeat the process for atleast 5 times or till milk reduces to one-third.
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further, add sugar, cardamom powder and saffron milk.
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give a good mix and get to boil.
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also scrape off the collected cream from sides. and give a good stir.
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further, refrigerate for 2-3 hours.
rasmalai recipe:
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firstly, pour the chilled rabri / rabdi over the squeezed paneer balls.
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finally garnish with few chopped nuts and allow to absorb for 2 hours.
