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RASMALAI

Nov-01-2016
Vijula Girish
15 minutes
Prep Time
45 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT RASMALAI RECIPE

The Indian soft and spongy cheesecake served in rich and creamy rabdi...

Recipe Tags

  • Medium
  • Diwali
  • Indian
  • Dessert

Ingredients Serving: 12

  1. 1 ltr - full fat milk
  2. 3 tsp - vinegar or lemon juice
  3. 1 1/2 cup - sugar
  4. 4 cup - water
  5. For the rabdi:
  6. 1 1/2 cup - milk
  7. 4 tbsp -condensed milk
  8. 1/2 slice bread crumbs
  9. 1/4 tsp - cardamom powder
  10. 1 tbsp - cashews, chopped (optional)
  11. 1 tbsp - pistachios, chopped (optional)
  12. Few strands of Saffron

Instructions

  1. Boil the milk and add lemon juice to make paneer. After the milk has curdled drain it to a muslin cloth and hang it for few hours to drain the excess water out of it.
  2. After that transfer them to a plate and crumble. Mash and knead with your palm for few minutes till it become a dough. Divide them into equal portions.
  3. Boil water and sugar in a deep vessel and add the malai balls. Cook on low flame until the malai balls became doubled in size. After that squeeze gently to remove the excess sugar syrup.
  4. Now prepare the rabdi, heat a pan add milk, condensed milk, bread crumbs and cardamom powder. Stirring continuously bring to a boil and simmer it till it becomes thick. Now add the drained malai balls and cook for few minutes.
  5. Turn off the flame and transfer to a serving plate and garnish with saffron and chopped nuts.

Reviews (2)  

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BetterButter Editorial
Dec-20-2016
BetterButter Editorial   Dec-20-2016

Hi Vijula, your image of this recipe has been removed since it was plagiarised. We have a strict policy against plagiarism. Please refrain from uploading images from the Internet. Please upload an original picture at the earliest.

Shalini Dubey
Nov-02-2016
Shalini Dubey   Nov-02-2016

really lovely!

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