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Rasmalai (Rakhi special)

Paneer: 250 gms/Milk : 1 liter

Water: 4-5 cups

Sugar: 2 cups

Cardamom powder: 1 tsp

Slivered pista and almonds: 2 tbsp

Saffron few strands AND Rosewater few drops.

Preparation of Paneer:  

If you wish to make your own paneer. About 2 litres of whole milk should sufficient for the amount of paneer this recipe needs. Once the whey separates, just squeeze out the excess liquid and knead it gently with your hands. It is required to hang the paneer for 1-2 hour to drain out all the water as done usually. 

If you have bought your paneer just crumble it up and knead it gently without applying too much pressure. You may add a tbsp of all-purpose flour for binding if required. Make small balls and flatten it out. 

In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.  Close cooker and wait for 1 whistle. Switch off the stove and open the cooker after 5 minutes and carefully remove the cooked paneer balls with a slotted spoon into a bowl and allow it to cool.

Boil the 1 liter milk with ONE cup/less (as per your taste) of sugar till it reduces to 2/3 the amount of milk. Add the cardamom powder, saffron and 1 tbsp of the pista and almonds, rosewater. Let it cool down.

Pour this milk over the paneer balls and cool in the fridge. Garnish with remaining pista, almonds, saffron and cardamom powder and serve cool.



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