Rasamalai is a classic Indian dessert made with soft, spongy paneer balls soaked in sweetened, saffron-infused milk. This rich and creamy dessert is perfect for festivals, celebrations, or whenever you want something truly special. Serve chilled for the best taste.
- Serves: 6 People
- Prep Time: 30 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 litre Full-fat milk (for paneer)
- 2 tbsp Vinegar mixed with water
- 1 cup Sugar (for syrup)
- 6 cups Water (for syrup)
- 1 litre Full-fat milk (for rasamalai milk)
- 4–5tbsp Sugar (for milk, adjust to taste)
- 1 tsp Cardamom powder
- 8–10strands Saffron
- 2 tbsp Pistachios, chopped (for garnish)
For Dressing
Nutritional Information
-
Calories
260 kcal (approx. per serving) -
Carbohydrates
28 g -
Fat
14 g -
Protein
9 g
Procedure
-
15 minutesMark As Complete
Make the Paneer
Boil 1 litre of full-fat milk in a heavy-bottom pan, stirring occasionally. Once it comes to a boil, turn off the heat and slowly add the vinegar-water mixture while stirring gently until the milk curdles. Strain through a muslin cloth or sieve and rinse with cold water to remove the vinegar smell. Squeeze out all excess water.
-
5 minutesMark As Complete
Knead the Paneer
Transfer the paneer to a plate and knead gently for about 5 minutes until it becomes soft and smooth. Divide into small portions, roll into balls, and gently flatten them, ensuring there are no cracks.
-
10 minutesMark As Complete
Prepare Sugar Syrup
In a wide pan, add sugar and water. Bring to a boil until the sugar dissolves completely.
-
15 minutesMark As Complete
Cook the Paneer Balls
Gently add the flattened paneer balls into the boiling syrup. Cover and cook for 10–15 minutes, turning them gently halfway through. Once cooked, transfer them to ice-cold water to stop further cooking.
-
20 minutesMark As Complete
Prepare the Rasamalai Milk
In another pan, boil 1 litre of milk with sugar, cardamom powder, and saffron. Simmer until the milk reduces to about one-third, stirring occasionally to prevent sticking.
-
5 minutesMark As Complete
Assemble the Rasamalai
Gently squeeze excess syrup from the paneer balls and add them to the prepared milk. Garnish with chopped pistachios and extra saffron.
-
2 hoursMark As Complete
Chill and Serve
Allow the rasamalai to cool, then refrigerate for at least 2 hours. Serve chilled and enjoy.
