Home-made rasmalai


Full cream milk
-1 liter
- Maida/ All purpose flour-
- 1 tablespoon
- Ghee
-1 tablespoon
- Sugar
- 400 gms
- Water
-1 cup
- Lemon juice
-1 to 2 tablespoons
- Full cream milk-1/2 liter
- Saffron strands-8
- Cardamom powder-1tsp
- Sugar-250gms
- Roasted and Minced Almonds, Pistachios and - Cashews


Step 1

In a large pot bring 1 liter full cream milk to boil. When boiling add lemon juice to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) and maida to bowl, make a loose dough combining both. Divide the dough into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.

Step 2

In a deep pan, add 400gms of sugar and 1 cup of water. Mix well until the sugar dissolves completely, bring sugar mixture to boil. Boil for about 10 minutes and bring the sugar syrup to room temperature.

Step 3

Next boil enough water in a large pot, when boiling add the prepared paneer discs. At first the paneer discs will sink in the boiling water and will raise slowly to the top when the paneer discs are cooked. Drain the paneer discs from the boiling water and add it to the sugar syrup. Allow the paneer discs to soak in sugar syrup for about 2 hours.

Step 4

For making flavored milk. In a deep pan add 1/2 liter full cream milk, saffron and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens. Add the cardamom powder and minced nuts. Bring the flavored milk to room temperature.

Step 5

Now add the soaked paneer discs to flavored milk, allow the paneer discs to soak in the flavored milk for at least one hour. Refrigerate the Rasmalai and serve cold.


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