Step by Step Easy Rasmalai Recipe is a delicious and lip-smacking dessert made with homemade cottage cheese (paneer). It’s super yummy and has an incredible melt-in-your-mouth texture that will leave you craving for more! It’s egg-free and gluten-free too.
The term Rasmalai is made up of two words – Ras+malai, where ‘ras’ means syrup or juice and ‘malai’ means cream. Together it creates a luscious treat that makes each and every bite of this rasmalai truly irresistible!! Step by Step Easy Rasmalai Recipe
If you are not familiar with this treat then let me first give you a heads up. Rasmalai is the Indian version of soft and spongy flattened paneer (cottage cheese) balls that are soaked in thickened saffron milk and garnished with silvered dry nuts.
There are so many childhood memories attached to this heavenly bowl! A festive dinner at our place always ended with a bowl full of this elegant treat. My mom always made a huge batch of rasmalai because she knew that her guests will come up for seconds. It’s that good. Sharing my mom’s way of making rasmalai along with her secret way of making milk syrup in minutes.
Now, onto the recipe!
The first step that involves preparation of paneer balls is somewhat similar to rasgulla recipe. Soft and spongy paneer balls are made just the way rasgullas are made.
Paneer balls are not difficult to make; it just takes a little bit of time, practice, and patience. Once you have mastered the art of making crack-free paneer balls, I’m confident that the next steps will be easy for you.
Follow a step by step guide below on how to make soft rasmalai. Make sure you follow the recipe directions carefully. All the tips n tricks related to this recipe are mentioned below in the method section. Step by Step Easy Rasmalai Recipe
Traditionally, the thickened saffron milk is prepared by boiling milk until it is reduce by half. But my mom had an easy approach on how to make the thickened milk in minutes.
Combine milk, sugar and milk powder in a pan. Bring it to a boil. Boil for 20 – 25 minutes, add saffron strands and silvered nuts. Milk will thicken to a desired consistency – neither to thick nor too liquid-y.
Now you see, there are so many reasons you should give this rasmalai recipe a try. First –
- ✓ it’s super easy,
- ✓ second – it’s simple and easy to put together,
- ✓ third – it’s made with basic ingredients you’re likely to have in your pantry/fridge.
But the most convincing reason is that both the taste, and texture are downright outstanding. If you happen to make this recipe, then do share your pictures with me @Facebook or drop me a line below!
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