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:

1. 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.

2. 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.

3. 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.

4. 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