How to Make Perfect Rasmalai at Home

Instructions

Step 1: Make Chenna (Paneer) for Rasmalai

•  Boil 1 liter of milk, then reduce the heat and add lemon juice/vinegar. Stir until the milk curdles.
•  Strain the curdled milk using a muslin cloth, rinse with cold water to remove the sour taste, and squeeze out excess water.
•  Knead the chenna (paneer) with 1 tbsp corn flour for 5 minutes until smooth and soft.

Step 2: Shape the Rasmalai Balls

•  Divide the kneaded chenna into small portions and roll them into smooth, crack-free balls.
•  Gently flatten each ball into a disc shape.

Step 3: Prepare Sugar Syrup & Cook Rasmalai Balls

•  In a large pot, boil 4 cups of water with 1.5 cups sugar to make a light syrup.
•  Add the chenna discs to the boiling syrup and cook on medium heat for 15 minutes.
•  Cover and let them expand in size. Remove from heat and let them cool.

Step 4: Make the Flavored Milk (Rabri)

•  In another pan, boil 500 ml milk and reduce it slightly.
• Add sugar, cardamom powder, saffron strands, and chopped nuts. Simmer for 5 minutes.
•  Turn off the heat and add rose/kewra water for extra flavor.

Step 5: Assemble & Serve

• Gently squeeze excess syrup from the cooked Rasmalai balls and place them into the warm, flavoured milk.
•  Chill in the refrigerator for at least 2-3 hours for the best taste.
•  Garnish with more nuts and saffron before serving.