Rasmalai Recipe

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

Ingredients

Ingredient Quantity
Paneer 500 Gram
Sugar 200 gram
Water 500 ml
Almond –

Badam

8-10 pieces
Chopped Pistachios –

Green Pista

 10 -12 Pieces
Full Cream Milk  1 liter
Safforon  1/2 tbsp

Recipe Method

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).

paneer

Step 2 – Make small flat balls using palm around 1.5 inches in size and place in flat plate.

paneer-balls

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.

sugar-boiled-water

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.

boiled-paneer-balls-ready

Step 5 –  Now boil the full cream milk until it halves of its quantity.

 boil-milk

Step 6 –  Add saffron and boil for 1-2 minutes.

milk-saffron

Step 7 –  Add  Almond and nuts and Pistachios nuts and add boiled Cheena/ Bengali Rasgulla balls in the prepared Creamy milk.

milk-pista-boil

Step 8 –  Keep aside and allow the prepared recipe to cool down into the room temperature.

bengali-rasmalai

Bengali Rasmalai is ready, Serve it cool after keeping in the refrigerator for an hour…

Please follow and like my page:

shalini vyas

If you like my recipe then please leave a comment below, by the way I am Shalini Vyas and I am a legal advisor in my profession. I have completed my L.L.B and Masters (M. A.). I started blogging way back in 2014 and now working as a full-time blogger. Leave a comment below if you want to know about any recipe or if you have any suggestion.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

If you ejnoy reading then please like my page on facebook, google and twitter.