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Rasmalai (Indian Cheese and Milk Dessert)

Rasmalai (Indian Cheese and Milk Dessert) — a indian recipe, 7 ingredients, about 60 min.

Serves 4 · 60 min · Indian

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 250 g paneer or chenna (curdled milk)
  • 2 ½ tbsp refined flour (maida)
  • 4 cups white granulated sugar
  • 10 cups milk
  • ¼ tsp cardamom powder
  • 4 almonds
  • 4 pistachios
Make it lactose-friendly
  • 250 g paneer or chenna (curdled milk) → lactose-free milk, oat milk, or almond milk
  • 10 cups milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Crumble paneer and knead it.
  2. Add the 2 tbsp of maida and knead again with the palm to make a smooth dough.
  3. Divide into sixteen equal portions, roll into balls, and press slightly to flatten them.
  4. Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil.
  5. Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes.
  6. Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume).
  7. Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour.
  8. Add sliced almonds, pistachios, and orange powder, and mix again.
  9. Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0