Rasmalai is most popular Bengali sweet made up of mainly Milk and Sugar as ingredients. This is mainly used as dessert however one can eat whenever you like. Sweet lovers would love this delicious sweet. The process is pretty simple however needs to be timed well at certain stages to get the right recipe.
Ingredients
Milk Syrup (Ras)
- 5 cup Full Fat Milk
- 1 cup Condensed milk
- 2 and 1/2 cup Sugar
- 1/4 tsp Green Cardamom crushed
- 1 tbsp Pistachios fine strip cut for garnishing
- Pinch of saffaron
- 5 drops Kewra essesnce
Sugar Syrup
- 1 & 1/2 cup Sugar
- 7 cup Water
- Pinch of green cardamom powder
- 2-3 drops Kewra essesnce
For Paneer (Malai)
- 8 cup Full Fat Milk
- 2 Lemon squeeze the juice in bowl
- 1 tsp Sugar
- 2 tsp All purpose flour also known as maida
- 1 tbsp Semolina also know as rava, sooji
- 1/2 tsp Green cardamom powder
- 1/8 tsp Baking powder
- 9-10 Ice cubes
Instructions
Milk Syrup (Ras)
- Add milk in a heavy bottom pan and bring it to boil. Boil this on over medium flame for about 15 minutes. Now add sugar, cardamom powder and condensed milk and bring it to boil for about 3-5 minutes. Add saffron (kesar) and Pistachio and keep on stirring continuously, ras consistency should be not very thin and not very thick. Add kewra essence and turn off the heat. Let the milk cool down.
Panner (Malai)
- Heat 8 cup of milk in a pan and bring it to boil.
- Add 1 tbsp water in lemon juice and drop the lemon juice as soon as milk comes to boil. Switch off the flame and wait for the milk to curdle completely, basically milk and water will start separating. Add 10 ice cubes to that and let it cool for about 1-2 minutes. Ice cubes helps in stopping the cooking process immediately.
- Pour the liquid milk over a thin muslin/cotton cloth covered over a bowl. Hold the Paneer in muslin cloth under the running water and wash it properly to remove the lemon flavor.
- Squeeze the Paneer in cloth to take out all the moisture and tie it with a tight knot. Take a kitchen towel, cover with paper towel, wrap the tied Paneer and refrigerate for 4 hours.
- Add sooji, green cardamom powder, 2-3 drops of Kewra essence, all-purpose flour, baking powder into the Paneer and make a dough using your palm by pressing lightly on a hard surface. Do not apply lot of force on dough and see that dough remains fluffy and not very hard.
- In an about 5-7 minutes a smooth dough would be ready. Wrap the dough in clear wrap and keep in refrigeration for 5 minutes.
- Make round shape flat balls of about 1 inch in size (8-10) of the dough by applying very light pressure and keep aside.
- Add 7 cups of water, sugar, 2-3 drops Kewra essence and cardamom powder in a saucepan and bring it to boil. add flour solution (1 tsp all purpose flour and 1 tbsp water mix) into the boiling syrup. It would start to develop froth. Let it boil for 2 min at high heat.
- Add Paneer balls into the hot sugar syrup, reduce the heat at medium and cook for about 10-12 minutes with lid partially covered. Keep a cup of warm water and add 1 tbsp in every two minutes in this to avoid syrup to become thick.
- Remove the Paneer ball from the sugar syrup carefully and put into the warm water for 3 minute.
- Then squeeze all water and put into the warm Milk Syrup.
- Leave it outside for about 2 hours and garnish with pistachios and saffron.
- Refrigerate for about 6-8 hours, Serve chilled.
- Enjoy rasmalai as a dessert.
- Delicious Rasmalai...all time my kids favorite 🙂
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i love it <3
🙂
i love the creamed spinach. not hot or spicy for me
Thanks for sharing.