Rasmalai Recipe

Name: Rasmalai
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10
Cuisine: Dessert
Ingredients: 1/2 tin - Nestlé MILKMAID; 4 cups (600 ml) - Nestlé a+ Toned Milk; 300 gm - Paneer (well mashed); 8-10 strands - Saffron; 1/2 tsp - Cardamom Powder; 10-12 - Chopped Pistachios; 1 liter - Water; 2 cups (300 gm) - Sugar

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The love for Rasmalai knows no bounds! Originating from Kolkata's lively streets, this iconic treat features soft paneer balls in a creamy pool that has delighted people for generations. It's more than just ingredients like milk, paneer, sugar, spices, nuts, and the luscious Nestlé MILKMAID; it's a labour of love, an essential part of celebrations, and a symbol of pure indulgence!

About Our Recipe

Our easy Rasmalai recipe guarantees a delightful dessert experience each time. Start by shaping soft paneer balls and gently cooking them in a sweet syrup, allowing the flavours to meld for an explosion of taste.

The highlight of our Rasmalai recipe is undoubtedly the milk-MILKMAID mixture, infused with aromatic cardamom and saffron, lending each mouthful a perfect balance of sweetness and melt-in-the-mouth texture.

Moreover, white paneer balls floating in a saffron-infused creamy milk bath, topped with vibrant pistachios create an irresistible visual treat suitable for any celebration.

So, if you're longing for a luxurious and flavourful dessert, homemade Rasmalai is the ultimate option—a guaranteed way to satiate your sweet cravings and reaffirm its status as a beloved treat among dessert enthusiasts worldwide. Don't miss out on our simple Rasmalai recipe—it's a must-try! And don't overlook other delectable desserts made with MILKMAID like Rabdi and Rabdi Malai Roll. They're all worth indulging in!

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Ingredients

1/2 tinNestlé MILKMAID

4 cups (600 ml)Nestlé a+ Toned Milk

300 gmPaneer (well mashed)

8-10 strandsSaffron

1/2 tspCardamom Powder

10-12Chopped Pistachios

1 literWater

2 cups (300 gm)Sugar

How to make Rasmalai

Step 1: Mash your paneer even more with your hand for at least 6 minutes to make a smooth dough.
Step 2: Take a pan, add sugar and water, and boil to make syrup for cooking Rasmalai.
Step 3: Make small balls of paneer dough and flatten, add to boiling sugar syrup, cover, and cook for 10 minutes on medium heat. Remove and keep aside to cool.
Step 4: In another pan, pour in the milk and Nestlé MILKMAID, bring to a boil and reduce to half. Turn off the flame, add saffron and cardamom powder, and mix well. Allow to cool.
Step 5: Take out the Rasgullas from the sugar syrup, squeeze gently to remove the sugar syrup, and put them into the saffron milk mixture.
Step 6: Garnish with chopped pistachio and serve chilled.

Tips to Rasmalai Recipe

Use good-quality ingredients, particularly paneer in Rasmalai balls.
While shaping the paneer into balls, make sure they are of equal size. This ensures even cooking and consistent texture throughout.
When cooking the paneer balls in the sweetened water, gently simmer them on low heat. Avoid overcrowding the pan to ensure proper cooking and expansion of the balls.
Let the Rasmalai balls soak in sweetened milk properly to absorb flavours and become tender.

FAQs on Rasmalai Recipe

1. What is the difference between Rasmalai and Rabri Rasmalai?

Rasmalai is a classic Indian dessert featuring tender paneer balls soaked in sweetened milk. Rabri Rasmalai is a delicious variation, where the Rasmalai balls are served with an extra layer of rich, flavoured milk called Rabri, elevating the dessert's indulgence and flavour.

2. How long should I knead the paneer for Rasmalai?

As mentioned in the first step of our Rasmalai recipe inclusive of condensed milk, knead the paneer until it forms a smooth and pliable dough. Avoid over-kneading, as it can result in a dense and tough texture.

3. How do I prevent the Rasmalai balls from breaking while cooking?

If the Rasmalai balls are breaking apart, it may be due to inadequate binding of the paneer. Make sure to knead the paneer well until it comes together smoothly and shape the paneer balls gently without applying too much pressure.

Additionally, when cooking the balls, make sure the sweet-water mixture is at a slow simmer rather than a rolling boil. Then, diligently follow our Rasmalai recipe for the best results.

4. Is Rasmalai eaten hot or cold?

Rasmalai is typically enjoyed chilled! The flavours meld together better, and the creamy texture is refreshing when cold. So go ahead and refrigerate it for a few hours before digging in.