Updated: Oct 30, 2020
Rasmalai is one of my favourite Indian sweets. It is a royal dessert served during weddings or festivals.
This is a step by step recipe which are very easy and can enjoy this during this festive season. This recipe also includes tricks and tips for your reference.
PREPARATION TIME: 10mins.
2 cups sugar.
2 litre of milk.
LET'S GET STARTED!!
For the Chena/Paneer.
STEPI: Boil the milk and add 1/2 lemon juice so that the milk curdles full-fat ( if you are using full-fat milk add 1 lemon juice to the boiled milk)
STEP2: Strain the curdled milk and strain it with cold water so that it stops to cook. Let it sit for 30 mins.
STEP3: After 30 mins start mixing it like a dough
STEP4: Once it forms like a dough takes small portions and make small balls and let it rest for 15 mins.
For the Sugar syrup
STEP1: Take a pan to add 1 cup of water and 1 cup of sugar to let the sugar dissolve completely.
STEP2: Add the chenna balls in the sugar syrup and let it boil for 10 mins cover it with a lid.
STEP3: After 10 mins remove the access syrup from the chenna gently press it with the back of the spoon.
For the Rabdi.
STEP1: Add 1 litre of milk to pan or khadi let till boil and stick the layer of malai to the side repeat this step for 5 times.
STEP2: Add saffron petals to the milk to give it a bit of flavour and colour and 1 cup of sugar to the milk.Once the sugar is dissolved transfer it to a bowl and let it cool in the fridge.
Assembling the rasmalai.
STEP1: Add the rabdi to the chenna and cool it for 2-3 hours.
STEP2: Garnish it with some almonds and it is ready to be served.