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Rasmalai in a bowl garnished with rose petals
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4.44 from 23 votes

Step by Step Rasmalai Recipe

Step by Step Easy Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It's super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It's egg-free and gluten-free too.
Prep: 30 minutes
Total: 30 minutes
Course: Dessert
Cuisine: Indian
Servings: 10
Calories: 222kcal
Author: Ruchi

Ingredients

INGREDIENTS FOR PANEER

  • 2 Litres Full cream milk
  • ¼ cup Lemon Juice or vinegar

RASMALAI SYRUP

  • 2½ cups Full cream milk
  • 1¼ cups Milk Powder
  • ⅓ cup Sugar
  • 3 tablespoon Thinly sliced dry nuts (almonds,pistachios)
  • ⅛ teaspoon Saffron strands
  • ½ teaspoon Elaichi Powder (Cardamon Powder)

SUGAR SYRUP

  • 2 cups Water
  • 1 cup Sugar
  • 1 teaspoon Rose water or Kewra essence
US Customary - Metric

Instructions

MAKING PANEER

  • Add whole milk to a heavy-bottomed pan and bring it to a boil over medium heat. Keep stirring the milk at regular intervals.
    Tip — Full-fat milk produces the best chenna (paneer); therefore, I highly recommend using whole-fat dairy. Low-fat milk can be used, but you must compromise with the result.
  • When the milk becomes frothy and bubbles start to form on top, that's the time to add vinegar/lemon juice.
  • Pour in vinegar/lemon juice.
    Tip — Wait for the milk to get bubbly before adding the acid. This will result in perfect Chenna/paneer.
  • Slowly mix vinegar/lemon juice in the milk, and the milk will curdle.
  • When the whey/liquid in curdle milk turns to a lime-colored liquid. The milk has separated, and you can progress to the next step. Take the pan off the flame.
  • Line a strainer with muslin cloth.
  • Quickly strain paneer.
    Tip — Letting it sit will result in hard and chewy rasmalai.
  • Wash the paneer under cold water to eliminate the vinegar/lemon juice taste.
    Tip — This will wash away all the flavor of acid from the paneer.
  • Squeeze the paneer and allow the water to drain.
  • You can also hang paneer/chenna for 20- 30 minutes until the water stops dripping.
    Tip — This step is important. If water is not drained well from the paneer, rasmalai pieces will start to disintegrate in sugar syrup.
  • Remove the paneer from the cloth. The paneer should feel crumbly but moist. Moist chenna is preferred for soft and spongy Rasmalai.

KNEADING AND SHAPING PANEER

  • Start kneading the paneer like a dough.
  • Kneading with patience yields smooth cheese balls that ensure the desirable texture of your rasmalai. Knead the chenna for about 10- 15 minutes on a clean surface using the heels of your palm until smooth-textured dough is prepared with no cracks.
    Tip — This step is non-negotiable and has no shortcuts, so resist the urge to rush through it. Take your time to get it just right for the best result.  I have tried kneading it in a food processor, but the result was unsatisfactory.
  • Take the paneer dough in your hand. Squeeze it tight. It should not feel sticky at all. It should feel creamy and roll smoothly in between your palms.
  • Squeeze and press between your palms a couple of times before rolling it like a ball. This will prevent cracks.
  • Gently press in between your palms and flatten the balls. Set it aside and repeat the process with the rest of the paneer.
    The flexibility of shape — You want the rasmalai balls to be big or small, round or disc-shaped; deciding the shape and size is entirely up to you! However, remember that they double in size when boiled in the hot syrup, so decide the size accordingly.
  • Combine water and sugar in a pan. Add the essence of your choice. Bring it to a boil.
  • Slowly add flattened paneer pieces to the syrup. Reduce the flame to MEDIUM LOW and allow it to boil. When boiling, the rasmalai balls need plenty of space in the pan to expand and puff up. Therefore, use a wide pan that allows the rasmalais to float and expand freely in size. 
  • Slowly, the pieces will start to float up.
    Tip — Avoid overcrowding the pan to help the rasmalai to breathe; otherwise, they may turn out flat and chewy. Boiling the rasmalais in batches will be a great idea, though. Also, ensure the pan has a tight-fitted lid to cover, which helps maintain the heat and pressure inside the pan when boiling. 
  • When all the pieces float to the surface.
  • Cover the pan with the lid and let it simmer for 3-4 minutes on a medium-low flame.
  • Flatten paneer pieces will swell in size. Take it off the flame and allow it to cool.
  • When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. Press gently.
  • When all the syrup is pressed out, paneer pieces will come back to their original shape. Set it aside.

PREPARING THE SYRUP

  • In a heavy-bottomed pan, add milk and bring it to a boil. Add in sugar, saffron strands, and milk powder.
  • Whisk until well blended.
  • Continue boiling at a medium flame, stirring continuously. Stir in thinly sliced nuts and mix. Keep stirring and boil the milk for 20-25 minutes. Milk will thicken to a desired consistency - neither too thick nor too liquidy.
  • Carefully drop in flattened paneer balls.
  • Allow the flattened paneer balls to simmer in hot syrup for 1-2 minutes.
  • Take it off the flame, cover and let the paneer pieces soak in the syrup.
  • Transfer it to a big bowl and allow it to chill. Tastes better when chilled.

Video

Notes

 

Frequently asked questions

 
How can I best serve this dessert?
To serve this delicious dessert, chill it for 8- 10 hours in an airtight container in a refrigerator. This will allow the flavors to mingle well, and the rasmalai patties will absorb the richly flavored milk all this while.
When it is time to indulge, you can serve it directly from the fridge. Garnish it with dry nuts and saffron to add a delightful touch to this irresistible sweet treat.
 
Can I store this Rasmalai for later consumption?
Yes, this Rasmalai keeps perfectly well for a week in the refrigerator if stored properly. Remember to keep it in an airtight container to prevent it from absorbing other food odors from the fridge. Also, do not stack all balls/ dumplings closely, but allow some space between each piece to prevent them from sticking together.
Also, remember, Rasmalai should be consumed within a week because, beyond this time, the texture and flavor may begin to deteriorate.
 
Can I freeze Rasmalai?
Yes, this sweet dish stays good for up to 2 months in the freezer, so you can conveniently freeze it in a freezer-safe container to enjoy it later. However, remember to thaw it in the fridge overnight because only then it will be ready to be devoured and chilled the next day.
Please note that this dessert is best enjoyed chilled, so there is no need to reheat it when serving.

Nutrition

Calories: 222kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 300mg | Fiber: 1g | Sugar: 36g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 1mg