Name: Rakshabandhan special Rasmalai
Prep time: 10 min
Cook time: 10 min
Total time: 1 h
Yield: 3 People
Cuisine: Snacks
Ingredients: 1 liter full cream or full fat Milk; 1 tbsp Sugar; 2 tsp Vinegar; 1/2 liter Milk; Few Saffron strands; 4 tsp Sugar; A pinch of yellow Food color; 1 tbsp Pistachios slices; Cardamom powder; 1 tsp Maida (Optional); 3 cups Water; 1 cup Sugar; 

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1 Rakshabandhan special Rasmalai

1.1 Recommended Recipes

2 Some Interesting facts about Rakshabandhan special Rasmalai :-

3 Rakshabandhan special Rasmalai

Rakshabandhan special Rasmalai

Rasmalai will make your loved once if you make it on rakshabandhan. With Rakshabandhan round the corner you must be looking for something special for your brother. So here I am to help you out with a delicious recipe. I have made this recipe very easy and simple. I will be giving you lot many tips to make perfect rasmalai. This is a full proof recipe. It turns perfectly like the one that you buy from halwai shop. It turns out nice, soft and juicy. You can say this is no fail recipe. You can try this recipe at home and drop a comment for me.

This is popular Indian dessert. It is rich and creamy recipe. This is light, spongy and melt in mouth. It tastes just so delicious that you just can’t stop on 1 piece. Ras means juice and malai is cream. Rasgulla or paneer balls are soaked in thick creamy ras or basundi. Are you eager to know more? Here we start…

Recommended Recipes

Shrikhand – Marathi Recipe
Basundi – Marathi Recipe
Healthy Wheat Flour Gulabjam – Marathi Recipe
Gajar Halwa – Marathi Recipe
Sheera – Marathi Recipe

Some Interesting facts about Rakshabandhan special Rasmalai :-

This is a popular Bengali dessert. It is nice, spongy and simply melts in mouth. Paneer balls or rasgulla are soaked in rich creamy flavored milk. This thick creamy milk is known as rabdi. This looks nice and tastes just awesome. It is super rich dessert recipe. Today we will make it at home in easy way. This is a full proof recipe.

Rakshabandhan special Rasmalai

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

1 liter full cream or full fat Milk
1 tbsp Sugar
2 tsp Vinegar
1/2 liter Milk
Few Saffron strands
4 tsp Sugar
A pinch of yellow Food color
1 tbsp Pistachios slices
Cardamom powder
1 tsp Maida (Optional)
3 cups Water
1 cup Sugar

Instructions

Step 1: Heat up milk on medium heat and add sugar. Mix well and bring it to boil.

Step 2: When milk begins to boil, turn off the gas and add vinegar.

Step 3: Mix well and wait for 5 minutes.

Step 4: Place a strainer on a pot and spread a clean cotton cloth in the strainer.

Step 5: Strain the paneer through the strainer.

Step 6: Wash paneer really good to remove the sourness of vinegar.

Step 7: Tie the paneer well and remove all the water from it.

Step 8: Heat up milk on medium heat in a pan and add saffron, sugar, yellow food color, pistachios.

Step 9: Mix well and boil the milk for about 10 minutes.

Step 10: Turn off the gas and add cardamom powder.

Step 11: Mix well and let it cool down completely.

Step 12: Mash the paneer really good for about 10-15 minutes. It should be homogenous mixture and fat should be release from it. Mash paneer until then.

Step 13: Add maida knead it like dough.

Step 14: Take small portion from the mixture and make it smooth and even.

Step 15: Heat water in a pan and add sugar.

Step 16: When sugar dissolves completely and water boils well drop the paneer balls into it.

Step 17: Cover and boil it on medium heat for about 10 minutes. Turn off the gas and remove the lid.

Step 18: Let the balls be in that water for about 10 minutes and cool down a little.

Step 19: Take the paneer balls out carefully, drain all the water from it and transfer them into ice water in a bowl. Cooking process stops completely and the paneer balls remain soft.

Step 20: Take the rasmalai out of ice water, squeeze all the water from it carefully and transfer it into the milk.

Step 21: Let the paneer balls be in the milk for at least 3-4 hours so that they will absorb the milk.

Step 22: When the paneer balls absorb the milk, transfer the rasmalai into freeze. Rasmalai is all ready.

Notes

You can use lemon juice in place of vinegar.
You can use the strained water for kneading the chapatti dough.
You can blend paneer in food processor too.
Adding maida is optional. You can skip it if you don’t want.
If you want to make rasmalai for fasting then you can use arrowroot powder in place of maida.
You can cook paneer balls in cooker until 1 whistle.
Do not overcook it. If overcooked then the paneer balls will be hard when they cool down.
You can make around 15 rasmalai from 1 liter milk.

Recipe Video

Servings

This is rich and creamy dessert recipe. It turns out nice, soft, fluffy and just melts in mouth. You can serve it on the occasion of Rakshabandhan or as dessert for any other occasion too.

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Rakshabandhan special Rasmalai

Rakshabandhan special Rasmalai

Recommended Recipes

Some Interesting facts about Rakshabandhan special Rasmalai :-

Rakshabandhan special Rasmalai

Ingredients

Instructions

Notes

Recipe Video

Servings

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