Rasmalai Recipe

Rasmalai and Rasgullas are very easy to make and within no time you can have a delicious homemade sweet :) 

I have made this recipe using homemade paneer .

Preparation Time             :               20 minutes 

Cooking Time                     :               10-15 minutes 

Serves                                  :               8 nos (depends on the size of flat rasmalais you make) 

Ingredients :

·         ½ gallon of milk (or nearly 1.5 litre) +  1 cup of boiled milk for rasmalai 

·         1/2 lemon to squeeze

·         2 cups sugar + 2 tsp of sugar 

·         pinch of cardamon powder 

·         2-3 saffron strands 

·         2    2-3 tsp of pistachio powder or crushed pistachios.

·         3.5 cups of water 

How to prepare Paneer for making Rasmalai / Rasgullas

·         Heat ½ gallon of milk in a Heavy bottom pan a medium heat 

·         After the milk is little warm / hot , squeeze half a lemon into the milk 

·         Let the milk and lemon juice settle for about 10-15 mins 

·         After 15 mins you will see the milk getting curdled and whey getting separated 

·         Let it curdle for around 10 more mins 

·         Now take a Bowl and put Strainer or Colander

·         Strain the Paneer and let the whey get strained in the bowl beneath the strainer 

·         Keep it as it is for 5 mins (let the whey get strained thoroughly). 

·         Collect the curd (paneer) from the top , wash it gently so the lemon sourness is removed from it

·         Wash nicely and put it in the muslin/ cheesecloth 

·         Now squeeze the cloth to remove the extra whey from it and tie the cloth tight and put some heavy base on it to get rid of extra whey. 

·         Time depends on how nicely the whey is squeezed from the cloth 

How to prepare Rasmalai or Rasgullas :  

• In a  wok heat 3.5 cups of water and add 2 cups of sugar to it for preparing sugar
• syrup till 2 thread consistency. Add saffron and cardamon powder to it. 
• remove the paneer from the cloth and crush it with hand. Remember the paneer should be soft and moist and not hard for better rasgullas / rasmalai. 
• Add 2 tsp of sugar to it and start mixing it gently for about 10 minutes and knead a dough. 
• Now form a round shape ball for rasgullas and flat tikkis for rasmalais. 
• 1 by 1 start adding rasgullas and rasmalais to the syrup and on a medium fast flame let the rasgullas boil in syrup for 5-7  minutes and then slow the flame and let it boil for 10 more minutes. You will see that the rasgullas and rasmalais have been cooked as they become fluffy.
• Freeze rasgullas
• Boil 1.5 cups of milk and bring to 1 cup as it gets thicken, add little sugar and pinch 1 saffron strand to it.
• Stir it nicely
• Add rasmalai to a plate and on it add less than ½ cup or 5-6 tsp of milk and decorate it with pistachio powder on it and serve.
• You can also refrigerate it and serve it once it is cold.
• Delious rasmalai and rasgullas are ready J