How to make the softest rasmalai | Easy rasmalai recipe

How to make the softest rasmalai | Easy rasmalai recipe

Rasmalai recipe

The Best Rasmalai Recipe

Soft milk balls soaked in thick chilled milk and garnished with saffron and nuts
Prep Time 20 mins
Cook Time 20 mins
Resting time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine Indian
Servings 15 rasmalais

Equipment

  • Cheese cloth & tofu press https://amzn.to/36QR0Ur

Ingredients
  

  • 1 gallon whole milk
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 tin condensed milk
  • 5 cups water
  • 4 tbsp sugar + more if needed
  • 5-6 pods cardamom
  • 1 pinch cardamom powder
  • 1 pinch saffron strands

Garnish

  • 1 pinch saffron strands
  • 1 sprinkle chopped nuts (pistachios or almonds)

Instructions
 

  • Bring half a gallon of milk to a boil.
  • Add 1/4cup water mixed with vinegar and stir gently till milk curdles.
  • Turn off the stove and add ice cubes to bring the temperature down and prevent the cheese from cooking further.
  • Strain the paneer or cheese in a cheesecloth. Wash it in the cheesecloth several times to remove traces of vinegar. A tofu press (link above) can be used to expedite the process of squeezing out water. Should take about an hour.
  • In a separate pan, bring the remaining 1/2 gallon milk to a boil and simmer for 10 minutes, stirring frequently.
  • Stir in condensed milk, add cardamom powder and some saffron strands.
  • Turn off the stove once the milk reaches desired consistency and let it cool.
  • In a fresh pot, bring 5 cups of water to a boil and add sugar and cardamom pods.
  • Knead the strained cheese for about 10 minutes to prevent rasmalai from cracking.
  • Use your hands to make slightly flattened discs of cheese or paneer.
  • Gently toss the discs in boiling water.
  • Cover the lid and boil for 10 minutes or until the discs have doubled in size.
  • Turn off the stove and let it cool completely.
  • Once cooled, use your palms to squeeze out water from the cheese discs and soak them in the cooled milk.
  • Chill in the refrigerator and garnish with saffron strands and chopped pistachios or almonds.

Video

Keyword Best Rasmalai Recipe, Melt-in-your-mouth



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