Rasmalai | How to make Rasmalai

I have a family of sweet lovers. Sweets and desserts are an important part of our meal, which is an inspiration to try all exotic sweets at home. And this sweet in particular is my family favorite.

Ingredients

For Paneer

• Milk- 10-12 cups for paneer;

• Rice vinegar- 3 tbsp

• Heavy cream - 1 cup

For rabdi

• Milk- 10-12 cups

• Sugar - 1 cup

• Saffron

• Cardamom-1/4 tsp

• Almond shavings

Directions

For Paneer

• Bring milk to boil

• Simmer the stove and add 1 cup of heavy cream

• Add 3 tbsp of rice vinegar

• Stir continuously on low heat until milk curdles and separates completely

• Filter out using a cheese cloth, twist the cloth and squeeze well to drain out the whey and let it sit until it cools and eventually all the whey drains out.

• Then open the cheese cloth, place it on a colander and pour cold water to wash the paneer.

• Now remove the paneer and knead nicely for about 15 minutes until smooth and lump free.

• Make small balls and flatten them slightly to look like discs(approximately 1/4 an inch thick).

FOR Rabdi

• Add milk into an open pot

• Bring to boil and add saffron(3-5 strands)

• Simmer for 60 mins or until the volume of milk reduces to half.

• Separate the floating cream to the side of the pan with the spatuala.

• When the milk is reduced and becomes thick , add a cup of sugar and cardamom pods or powder.

For rasagullas

• Add 3 cups of sugar to 4 cups of water and bring to boil.

• Slowly add paneer discs one by one into the boiling sugar syrup

• Cook for 13-15 minutes on high heat keeping the lid closed.

The discs will become nearly double their size. Let them cool down in the sugar syrup before adding them to the rabdi.

Add the rasagullas in the rabdi dress them with almond shavings and refrigerate for a few hours(3-4 hours minimum).

Rasamalais are ready to be served!!

Notes:

• 10-12 cups of milk give approximately 45-50 rasamalais.

• Adding cream makes the paneer extremely soft and spongy.

• Rice vinegar can be substituted with lemon juice or citric acid

• For making rabdi you could also use an instant pot in porridge mode for 90 minutes.

• Paneer can also be made in instant pot.

• If rasgullas break while cooking, it means there is not firm enough. There is still more whey left to drain

Enjoy and happy cooking!