Rasmalai recipe with step by step photo - Rasmalai is a very popular Indian (Bengali) dessert prepared with homemade paneer (Indian cottage cheese)

Rasmalai recipe with step by step photo - Rasmalai is a very popular Indian (Bengali) dessert prepared with homemade paneer (Indian cottage cheese). Rasmalai is actually soft and spongy cottage cheese balls soaked in rich saffron flavored creamy milk (rabri). Rasmalai is usually served chilled. While serving, also serve the thickened milk with rasmalai.

Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Serves: 6

Ingredients:

• Rasgulla (Homemade or store bought) – 12 (Homemade Rasgulla - Get recipe here )
• Whole Milk - 1 liter
• Sugar - 1/2 cup
• Cardamom powder - 1/2 tsp
• Saffron strands - 8-10 + few for garnishing (optional)
• Almond (peeled & sliced) - 4-5 tbsp
• Pistachio (chopped) - 2-3 tbsp

Method:

1. Boil milk in heavy bottomed pan on medium heat. Once the milk has come to boil, then lower the flame and simmer the milk.

2. Keep stirring time to time to prevent the milk from getting burnt in bottom. Collect the floating cream on the sides. Continue to cook this way till the milk is reduced to half.

3. Add sugar and cardamom powder, mix until the sugar dissolves.

4. Add saffron strands, mix well.

5. Add the sliced almonds & pistachios. Reserve few almonds and pistachios for garnishing.

6. Keep simmering the reduced milk at low flame.

7. Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently with spatula. Don't apply too much pressure otherwise rasgulla will break.

8. Place the rasgullas in the simmering milk and simmer for 3 to 4 minutes.

9. Switch off the flame. Let it cool. Once it cools, refrigerate it.

10. Serve chilled Rasmalai garnished with some sliced almonds, pistachio and saffron strands.



Rasmalai recipe with step by step photo:

1. Boil milk in heavy bottomed pan on medium heat. Once the milk has come to boil, then lower the flame and simmer the milk. Continue to cook this way till the milk is reduced to half.

2. Add cardamom powder.

3. Add saffron strands, mix well.

4. Add sugar and mix until the sugar dissolves.

5.Add the sliced almonds & pistachios.

6.Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently with spatula. Don't apply too much pressure otherwise rasgulla will break.

7.Place the rasgullas in the simmering milk and simmer for 3 to 4 minutes. Switch off the flame. Let it cool.

8. Serve chilled Rasmalai  garnished with some sliced almonds, pistachio and saffron strands.