Rasmalai -Soft paneer (cottage cheese) balls soaked in flavored, sweetened milk, garnished with nuts
Rasmalai is a delicate and creamy Indian dessert made from soft paneer (chhena) balls soaked in sweetened, flavored milk, known as “rabri.” The dish is a popular treat during festivals and special occasions, offering a melt-in-the-mouth experience with its rich, milky flavor and subtle sweetness.
Ingredients:
- For the Paneer Balls:
- 1 liter full-fat milk
- 1-2 tablespoons lemon juice or vinegar
- 1 cup water
- 1 cup sugar
- For the Rabri (Sweetened Milk):
- 1 liter full-fat milk
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- 2 tablespoons chopped nuts (almonds, pistachios)
Instructions:
Prepare the Paneer:
- Boil the milk in a heavy-bottomed pan. Once it starts boiling, add lemon juice or vinegar and stir until the milk curdles.
- Strain the curdled milk using a muslin cloth to separate the whey. Rinse the paneer under cold water to remove the acidic taste.
- Hang the paneer in the muslin cloth for 30 minutes to drain excess water.
Shape the Paneer Balls:
- Knead the paneer until it’s smooth and soft. Divide it into small portions and roll them into smooth balls.
- In a wide pan, mix sugar and water and bring it to a boil. Add the paneer balls to the boiling syrup and cook for 10-15 minutes until they puff up.
- Once cooked, remove the paneer balls from the syrup and set them aside.
Prepare the Rabri:
- In another pan, boil the milk and simmer on low heat until it reduces to half its original volume.
- Add sugar, cardamom powder, and saffron strands, and cook for a few more minutes until the sugar dissolves.
- Add the cooked paneer balls to the reduced milk and simmer for another 10 minutes to allow the flavors to meld.
Garnish and Serve:
- Garnish the Rasmalai with chopped nuts.
- Chill in the refrigerator for a few hours before serving.
Nutritional Information (per serving):
- Calories: 210 kcal
- Proteins: 6g
- Carbs: 28g
- Fiber: 0g
Tips:
- Ensure the paneer is soft and smooth before rolling into balls to achieve the right texture.
- Adjust the sweetness of the rabri according to your preference.
- Chilling the Rasmalai enhances its flavor and makes it more refreshing