easy Rasmalai recipe Indian dessert 🍨

 Here's a classic and easy Rasmalai recipe, a beloved Indian dessert made with soft, spongy paneer balls soaked in sweet, flavored milk.

🍨 Rasmalai Recipe

🕒 Total Time: 1 hour

Serves: 6–8 people

🧀 For the Rasgullas (Paneer Balls):

Ingredients:

1 liter full-fat milk

2–3 tbsp lemon juice or vinegar (diluted with 2 tbsp water)

4 cups water (for syrup)

1 cup sugar (for syrup)

Ice cubes or cold water (for stopping curdling process)

Steps:

1. Make Chena (Paneer):

Boil 1 liter milk. Once it comes to a boil, turn off heat and add lemon juice gradually.

Stir until the milk curdles and whey separates.

Strain using a muslin cloth and rinse with cold water.

Squeeze out excess water and hang for 30–45 mins (not too dry).

2. Knead Chena:

Mash and knead the chena for 8–10 mins until smooth.

Divide and roll into smooth balls, then flatten slightly.

3. Cook the Rasgullas:

In a wide pan, boil 4 cups water with 1 cup sugar.

Drop in the flattened balls and cook covered on high heat for 12–15 mins. They will double in size.

Let cool in syrup.

🥛 For the Rabri (Flavored Milk):

Ingredients:

1 liter full-fat milk

1/2 cup sugar (adjust to taste)

4–5 cardamom pods (crushed)

A few saffron strands (optional)

2 tbsp chopped pistachios & almonds

1 tsp rose water or kewra water (optional)

Steps:

1. Boil 1 liter milk and simmer on low, stirring often, until it reduces by half.

2. Add cardamom, saffron, and sugar. Simmer 5 more minutes.

3. Add chopped nuts. Let it cool slightly.

4. Add rose/kewra water if using.

🧁 Final Assembly:

1. Take the cooked paneer balls and gently squeeze out syrup.

2. Drop them into the warm or chilled rabri.

3. Chill in the fridge for at least 2 hours.

4. Garnish with extra saffron and nuts.

✅ Tips:

Always use full-fat milk for best results.

Do not over-knead the chena; just enough to make it smoo

th.

Rasmalai tastes best when chilled!