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Ras malai is a royal and delicious bengali dessert. Homemade paneer balls are served with rich and creamy rabdi. You can also dip store bought rasgulla in to rabdi to make that in to quick version of RasMalai
Ingredients
To Make Paneer / Chenna
- 1 gallon half n half
- 2 to 3 tbsp lemon juice
To Make Rabdi / Malai
- 2 cup Whole Milk
- 1/2 cup Sugar
- 1/2 cup Khoya / Mawa
To make Chajni / Syrup
- 4 cups water
- 1 cup Sugar
While kneading Paneer
- 1 tsp Maida / Plane Flour
- 1/4 tsp Baking Soda
Instructions
How to make Paneer?
- Take half n half in to pan and bring that to boil.
- Add lemon juice and stir well.
- The cream will start to curdle once you add lemon juice.
- Now turn of the heat and line up cheesecloth in to colander.
- Drain off paneer in to cheesecloth.
- Squeeze out all excess moisture from paneer.
- And hang it for 30 mts.
For making Ras Malai
- Now take paneer and put that in food processor.
- Add baking soda, maida and pulse it till paneer gets smooth consistency.
- Now take out paneer in to separate dish and divide in to small balls.
- Now add 4 cups of water in to pan on the side.
- Put sugar in that, stir well and bring that to boil.
- Once that comes to boil drop pneer balls one by one in to boiling syrup.
- Cover and let it cook covered for 15 mts.
- After 15 mts turn off the heat and give it a standing time of 5 mts.
- Then remove cooked paneer balls in to colander.
- Then gently squeeze out all excess water from the paneer balls.
- Take 2 cups of milk in to sauce pan and in that add sugar and grated mawa.
- Bring that to boil and cook for 15 mts.
- Now drop all cooked paneer balls in to rabdi and cook for 5 more minutes.
- Garnish with sliced almonds and saffron!
- Serve hot or chilled!
Recipe Video
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