Rasmalai is very popular Indian desert especially in South Asia. Basically it is a Beangali dessert.
It is prepared from paneer balls cooked in syrup and then soaked in malai (cream). Its a very delicious and all-time favourite sweet dish.
Rasmalai is a very delicate, spongy and extremely sweet dessert.
Preparation Time: 20 min
Cooking Time: 5 min
- Paneer made from 1 litre of milk
- Full cream milk: 1 litre
- Sugar: 1 1/2 cup
- Cardamom: 5-6
- Water: 4 cups
- Sugar: 1 cup
- Thinly sliced almonds or pistachios: 1/2 cup
1. Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
2. Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
3. When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
4. In another pan boil one litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
5. Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
6. Before serving, garnish with dried fruits.