Rasmalai
Rasmalai (rasa malai to some) is an Indian delicacy often categorized as a Milk Sweet. It is made from Paneer (Indian cottage cheese) and it makes a great dessert and is served chilled.
Just because this dessert is so delicious, I thought it would be difficult to make. But, it turns out to be quite an easy recipe. One of my friends recently shared this recipe with me. It’s my husband’s favorite dessert and he loved it. We have always bought the canned ones but never made it at home. But, this time I made it and he kept asking me where I bought this and that it tasted better than ever. 😉
Ingredients:
- Milk : 3 cups ( For Paneer)
- Milk : 3 cups (for malai)
- Cardamom: 1/2 tbsp
- Sugar : 2 cup (for making syrup)
- Sugar : 1/2 cup (for malai)
- Pista : 2 tsp
- Cashew paste : 1 tbsp
- Almonds: 2tsp
- Lemon Juice: 2tbsp
Method Of Preparation:
Preparing paneer:
- Boil the milk ( I used 2% milk ) in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.
- Now the milk fat separates from the water retains the protein while the fat gets washed away in the whey water ( stir it slowly). – thanks Mythreyee.
- Now strain the curdled milk using a fine muslin cloth.
- Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.
- Allow it drain completely (may be an hour or half an hour) .
- After that squeeze the muslin cloth (with paneer) so as much water in it comes out (make sure there should be no water in that paneer)
- Then remove it and knead to a smooth dough (If you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball ).
- Make a small balls and flatten slightly.
Preparing Rasamalai:
- Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7 minutes (make sure you put enough paneer balls in the pressure cooker so there should be some space to expand) .
- When you pressure cook the paneer balls will expand and it becomes double the size. Keep it aside.
- For preparing malai boil milk with sugar, 1 tbsp of ground cashew paste, a pinch of saffron, and cardamom in a medium flame
- The milk should get reduced in to 2 cups so the boiling will take about 20 to 30 minutes .
- Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.
- Once the milk isreduced into 2 cups add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.
- Garnish it with pista, almonds.
Serve it chilled. 🙂
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It looks out of the world. Wonderful.
its ok
There is a small correction. Milk fat is not separated from water. Fat is washed out in whey water and the protein remains. Paneer is rich in protein. Thanks for the recipe.
Good gosh, do you ever have patience!! Looks absolutely delicious! 🙂
looks really tempting..great that u prepared it at home
that looks simply superb…never thought of trying this sweets at home..now i must give it a try…
I love only this rasamalai, It is gorgeous and well done job 🙂
wow, looks delicious. i tried rasagullas once but 🙁 they didnt come out well..now looking at ur delicious rasmalai, i feel like trying it again 🙂
very nice picture.
looks wonderful. mouth-watering.
wow !!!!!! it looks really yummy . I am going to try this.
Shriya, your rasmalai is a beauty, thanks for the pics, and thanks for simplifying the recipe!!
Must try list!:)
looks yummy shriya..send me a bowl…i could’nt take my eye’s off from it..Great Job dear..
Rasmalai is hubby’s fav sweet, looks yummy Shriya!
Rasmalai looks yummy. Why don’t you send this to RCI-Bengal event. Even I am going to make this.
I don’t eat much sweets, but this really tempts me..
Wow super delicious.
I have bookmarked this to make them.
rasmalai looks deleciousssssss shriya
that looks gorgeous Shriya! I made Kesar rasmalai too last Diwali, and it’s totally worth the effort:)
Mythereye thanks for pointing out the correction. thanks for your comment.
kalai it looks like lot of procedure but its actually easy to make. 🙂
Thanks dhivya vikram for your kind words.
Welcome ST sowmya, yeah I too thought of same thing about trying it at home but its actually easy to make.
Thanks for your wonderful words cham. 😀
Welcome ST anjali, if try this let me know how it turned out.
welcome to ST shibani. thanks for stopping by and hope to see you around.
Thanks purnima .
Lavi sure I’ll send it to you or you are welcome always.
My husbands favorite too namratha. Thanks for stopping by.
Thanks jayasree and sure I’ll send it to the event.
Thanks for your lovely comments mansi, sagari,Happy cook and seena.
Absolutely amazing – it really is as good as the stuff you buy in the supermarket, but it tastes better because it’s fresher. My husband loves it and couldn’t believe I made this myself – he was convinced that I must have learnt this from my Mum! Thanks very much for your post.
Very well explained. I’m soon going to try it. Thanx a lot for publishing it.
regards
Hi There, i just came accross your blog through stumbleupon and think it is fantastic. Lovely food pics especially. I have so many blogs in my RSS that I usually dont even stop on food blogs as I hardly have time to read the ones that i have already! Good news is that I just added yours and will try and read it as much as possible. Have you been cooking long? If you feel like sharing some of your food pics and sharing them with others then http://www.ifoods.tv is my site and I’d love to see you there. I started as a blogger a year ago as well and realised that there are so many good blogs out there but so few people know about them and get to read them so I wanted to find a place to showcase food photos, recipes and videos. Anyway enough rambling on from me, best of luck and keep up the good work!
Hi Shriya! I came across this recipe last week when I was looking for an easy and well written Rasmalai recipe..Your recipe was clear, precise and exactly what I was looking for.So I decided to follow it exactly and they turned out the best rasmalai I have ever had! 🙂 Thanks a ton for posting the recipe. I now look forward to trying out more of your recipes. Cheers!
Hi Shriya,
I made the rasmalai and it turned out delicious! Only one thing was that I took 2 % milk and added lemon juice after boiling it, but the milk would not curdle much for a long time . So finally I had to add some vinegar to the milk and it curdled immediately!! Otherwise I followed all your directions and the rasmalai tastes great!!Thanks for the recipe.
Hi Shriya,
The picture looks beautiful.. wonder how you had the heart to eat them up;)
i have one question.. when you say pressure cook the paneer balls, do you give a whistle or put the weight on and no whistle should come. Please explain. Thanks!
Hi Shriya,
First time to ur blog. ur Rasmalai recipe is very nice. will try it soon.
Keep it up buddy.
Sonu:)
Hello Shriya
I like this very much …
I think making Rasamalai is hard but i found it easy…
Its Simple method u given i like it and i will do now
Thakq…
its looks nice i’m going to try let lt see
http://www.webmd.com/diet/news/20050729/whey-may-curb-effect-carbs-on-blood-sugar
As a one time rasamalai lover I was humbled to learn of the wholesomeness of whey protein in the liquid we normally throw away after making the panner. So here is a sweet and sour thought -throw away the panner and drink the whey. Google for yourself on whey protein. I now wonder what traditional Indian dishes, if any, are made of whey protein. More Kolumbu, majge huli, Kadi ? Not sure yet.
hi i made this rasmalai and it was giving a ‘rubber kind’ feeling ant idea where i went rong?
hi,
looks really great, rasmalai is one of my favourite as it is not very sweet, that is why i like bengali sweets, very well explained happy cooking
That looks amazing. I have to try this. 🙂
wow its delicious,superb.i tried it n everyone like n praised me n the taste.thank you so much.
How many servings is your recipe for?
HI WHAT CAN I DO IF I DONT HAVE A PRESSURE COOKER?
hi love im ali from britain lik su muche rasmalai if u dont mind can u upload a video practice it plaise tnx for u help im ali
Hello… Mythrayee.. slight correction on your facts.. Paneer IS milk fat… it is the WHEY that is protein rich…which makes the whey healthier for you than paneer. It’s not very smart to say paneer has no milk fat considering it is known as Indian Cheese.
Actually, both paneer and whey have protein- two different types stay with the two parts after separation with an acid. But yes, the fat stays with the paneer, not the whey. Whey is very nutritious- can be added to dal or used as the liquid in roti. When making the Punju dish “mattar paneer”, use the whey in the gravy.
The rasmalai looks incredibly-delicious and such a beautiful presentation!
your Rasamalai look perfect, nicely bulged paneer balls and deliciously soaked in that sweetened milk, hummm, makes me mouthwater!!!
Thanks for this Rasmalai recipe. I hope my kids will enjoy this recipe. This looks gorgeous. Thanks once again.
It is delicious and easy to make, its really great, thanks to u
Hi, what do I do with the remaining milk when it begins to curdle? does it have to be on boil until all milk curdles?
Yes, you have to let it boil until all the milk curdle and the water seperates from the curdled milk.
hi shriya,i tried ur ramalai recipe very good
thank u
Hi Shriya,
i tried it and it came out very well.. thanks a lot for the wonderful explanation.. 🙂
I love Rasmalai, I have some Sweet Center bought in the Fridge at the moment! however I always thought that it was very difficult to make.
I am definitely going to give it a go now, Will let you know how I get on,
Thanks,
Iain
Hey its superb..i will surely try this out and leave a comment again how it was. Its luking so damn delicious 🙂 gr8 job!!!
hey..i did it..but my balls were not soft as such..where must i hv gone wrong? Coz m gonna try it again after few days..thanx in advance..
Hi Shriya,
Your recipes looks yummy. Your experiences give encouragement to try out dishes like basundhi and rasa malai. I am thinking to try on weekends. Will reply you once I test it with My Husband 🙂
thanks but what is the ratio of water and sugar for boiling ?
what can i substitute for cashew paste?im from trinidad and i dont think i can get that here unless i actually grind some cashews,which i dont have time for..
its quite a good recipe but the recipe sounds like ras gulla … ? i think its wrong sorry. but its a real thanks anyway 🙂
A sweet recipe with classic touch