Ingredients
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For the Chenna (Paneer)
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1 liter full-fat milk
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2-3 tablespoons lemon juice or vinegar
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(in a bowl) Ice cubes
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For the Rasmalai Syrup
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1 cup sugar
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4 cup water
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4-5 cardamom pods, crushed
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A pinch (optional) saffron strands
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For the Milk Syrup
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2 cups full-fat milk
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1/2 cup (adjust to taste) sugar
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4-5 cardamom pods, crushed
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2 tablespoons (for garnishing) chopped pistachios and almonds
Directions
Rasmalai is a popular Indian dessert made from soft, spongy chenna (paneer) balls soaked in a rich, sweetened milk syrup flavored with cardamom and garnished with nuts. Its creamy texture and delightful sweetness make it a favorite at festive occasions and celebrations. Each bite melts in your mouth, offering a heavenly taste that embodies the essence of traditional Indian sweets.
Steps
1
Done
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Prepare the Chenna• Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice or vinegar gradually until the milk curdles. Stir gently. • Remove from heat and let it sit for 5 minutes. • Pour the curdled milk into a muslin cloth or fine sieve and rinse under cold water to remove the acidic taste. Squeeze out excess water and hang for 30 minutes. |
2
Done
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Make Rasmalai Balls• Knead the chenna until smooth and soft. Divide into small portions and shape them into small balls. |
3
Done
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Prepare Rasmalai Syrup• In a pot, combine sugar, water, and crushed cardamom. Bring to a boil. • Add the chenna balls to the boiling syrup and cook for about 10-15 minutes until they double in size. Remove from heat and let them cool in the syrup. |
4
Done
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Make Milk Syrup• In another pan, boil 2 cups of milk with sugar and crushed cardamom. Reduce it to a thick consistency (about 15-20 minutes). • Add saffron strands if using. |
5
Done
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Assemble• Place the cooked chenna balls in a serving dish and pour the milk syrup over them. • Garnish with chopped nuts. |
6
Done
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Serve• Chill in the refrigerator for a few hours before serving. Enjoy your homemade Rasmalai! |