HOW TO MAKE RASMALAI

In this article we are going to learn how to make rasmalai at home? Rasmalai is a classic Indian dessert made of soft paneer (chenna) balls soaked in sweet, flavored milk. Here’s a simple homemade version:

Ingredients

For Rasgullas (paneer balls):

• 1 liter full-fat milk
• 2–3 tbsp lemon juice or vinegar (diluted with 2 tbsp water)
• 1 cup sugar
• 4 cups water
• 2-3 cardamom pods

For Ras (flavored milk):

• 1 liter full-fat milk
• 1/3 cup sugar (adjust to taste)
• 4-5 saffron strands (optional)
• 3-4 crushed cardamoms
• 8-10 chopped pistachios/almonds

Instructions

1. Make Chenna (Paneer):

1. Boil 1 liter milk. Once it comes to a boil, lower the heat and add lemon juice or vinegar gradually.
2. Stir until the milk curdles and separates into curds and whey.
3. Strain using a muslin cloth and wash the chenna with cold water to remove the sourness.
4. Squeeze out excess water and hang for 30–40 minutes.

Read also: How to make Paneer Tikka?

2. Prepare Rasgulla Balls:

1. Knead the chenna for 8–10 minutes until smooth and non-grainy.
2. Make small, smooth balls (they will expand when cooked).
3. Boil 4 cups water with 1 cup sugar and cardamom pods in a wide pan.
4. Add the balls and cook covered on medium-high heat for 15–20 minutes, until they double in size.
5. Remove and let them cool. Lightly press to remove extra syrup (gently!).

3. Make Ras (Flavored Milk):

1. Boil 1 liter milk, then simmer and reduce to 3/4. Stir often.
2. Add sugar, saffron, cardamom, and chopped nuts. Simmer 5 more minutes.
3. Let it cool slightly, then refrigerate.

4. Combine:

1. Add rasgullas to chilled ras.
2. Let them soak for at least 2–3 hours (best overnight in fridge).