Read full rECIPE

Prep Time: 20 Min

– Milk – 1 ltr (1000 ml)  – White Vinegar – 2 tbsp – Water – 2 tbsp  – Cold water – 1 to 1.5 glass  – Milk – 1 ltr  – Corn flour -1 tsp – Saffron Strands  – Chopped Pistachio  – Chopped Almonds  – Sugar – 5 tbsp  – Kesar food colour  – Sugar – 1 cup/250 gram – Water – 5 Cup

Cook Time: 20 Min


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Step 1

Place a pan on flame, add 1 liter of toned milk, and boil.  Next step - take a bowl, add 2 tbsp of white vinegar (alternatively use the juice of 2 lemons), 2 tbsp of water, and mix well. 

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Step 2

After a boil, turn off the flame and stir the milk for 1 minute.  After 1 minute, add vinegar mix in batches and gently mix until milk start crumbling. 

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Step 3

After the milk crumbles, add 1-2 cups of cold water and mix well to stop the cooking process.  Nest Step - place a strainer on a bowl, and place a cotton cloth on the strainer.  Next step - drain the water from the Cheese and rinse with cold water to remove the sourness. 

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Step 4

Next step - squeeze the cheese gently and do not squeeze paneer too much otherwise your Rasmalai will become hard. 

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Step 5

Place a pan on flame, add 1 liter of milk, and boil.  After a boil, add some saffron strands, chopped pistachio, chopped almonds, and 1/2 tsp of cardamom powder and cook it for 4-5 minutes. 

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Step 6

After 4-5 minutes, add 5 tbsp of sugar, and a pinch of saffron food colour, mix well and cook on medium flame.  After the Rabri turns a little thick, turn off the flame and keep your Rabri aside. 

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Step 7

Check your Cheese and knead well with your palms until it turns smooth.  Next step - add 1 tsp of corn flour and mix well. 

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Step 8

take a small portion of cheese, prepare a small ball and flatten it like the following image.  Next step - prepare Rasmalai with the remaining cheese. 

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Step 9

Place a kadhai on flame, add 1 cup of sugar, and 5 cups of water, and melt the sugar.  After the sugar melts, one by one, add prepared Rasmalai balls and cook on high flame for 5 minutes. 

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Step 10

After the 5 minutes, turn the flame to medium-high, close the lid and cook for 5 minutes.  After 5 minutes, one by one transfer the Rasmalai into chilled water and turn off the flame. 

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Step 11

After 20 minutes, one by one, gently squeeze your Rasmalai and transfer them into Rabri. 

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Enjoy your Rasmalai 

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