Rasmalai is a popular Bengali Indian sweet prepared all over in India using Paneer/Indian cottage cheese. Rasmalai is a soaked Rasgulla in rich saffron, nuts, and flavored creamy milk.
- Preparation time – 10 mins
- Cooking time – 60 minutes
- Serve person- 4 to 6
|Chopped Pistachios –
|10 -12 Pieces|
|Full Cream Milk||1 liter|
Paneer – Paneer is main Ingredient for Rasmalai. Paneer can be home made or even can be purchased from the market, Use fresh Paneer for the best results. The first step is to prepare Cheena/ Bengali Rasgulla
Step 1 – Knead the Paneer like a soft dough using hands on flat surface or bowl. (Do not add water in paneer).
Step 2 – Make small flat balls using palm around 1.5 inches in size and place in flat plate.
Step 3 – Now you have to prepare water to boil the Paneer balls. Boil water in a big bowl and add sugar, wait until dissolves and drop Paneer ball afterward.
Step 4 – Boil balls for 15 mins.and after boiled properly cover the bowl with the plate and keep aside and allow to cool in the room temperature.
Step 5 – Now boil the full cream milk until it halves of its quantity.
Step 6 – Add saffron and boil for 1-2 minutes.
Step 7 – Add Almond and nuts and Pistachios nuts and add boiled Cheena/ Bengali Rasgulla balls in the prepared Creamy milk.
Step 8 – Keep aside and allow the prepared recipe to cool down into the room temperature.