Paan Rasmalai | How to make Paan Rasmalai

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ByPriyanka Mukherjee
Created on 15th Nov 2015
  • Paan Rasmalai, How to make Paan Rasmalai
  • Paan Rasmalai | How to make Paan Rasmalai (21 likes)

  • 0 reviews
    Rate It!
  • By Priyanka Mukherjee
    Created on 15th Nov 2015

About Paan Rasmalai

Cottage cheese discs soaked in milk

Paan Rasmalai, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priyanka Mukherjee. Paan Rasmalai is a dish which demands no explanations, it's a whole world of flavour in itself. Paan Rasmalai is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Paan Rasmalai by Priyanka Mukherjee is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Paan Rasmalai.

  • Prep Time0mins
  • Cook Time60mins
  • Serves6People
Paan Rasmalai

Ingredients to make Paan Rasmalai

  • Cows Milk- 1 litre
  • Vinegar (mixed with 2 tbsp water)- 2 tbsp
  • Gulkand- 2 tbsp
  • Sweet Paan Crushed Coarsely- 1/2 paan
  • Water- 2 cups
  • Sugar- 1/2 cup
  • Cows Milk- 1 litre (for the Ras-rabdi)
  • Sweet Paan crushed coarsely- 2 1/2 paans
  • condensed milk- 1/2 can

How to make Paan Rasmalai

  1. Boil the milk. Add the vinegar water mix to it and turn off the gas. The milk will curdle.
  2. Now strain this curdled milk and wash it thoroughly to remove any smell.
  3. Let the whey drain out for around 15-20 mins.
  4. Now take this curdled milk/ chhena and rub it with the palm of your hands till smooth. When smooth it will release its fat.
  5. Now make discs with this smoothened chhena and make a well in the centre. Place some gulkand on it and then seal the discs gently giving it the shape of paan.
  6. Mix water and sugar in a pan and bring it to a rolling boil. Reduce the flame to low – medium. Add ½ crushed paan to this sugar syrup.
  7. Now add the discs to the sugar syrup and let it cook uncovered for 10-15 mins.
  8. To check whether the discs are done or not put one in normal filtered water. If the disc sinks it means its ready. If it floats on top it needs some more cooking.
  9. When the discs are done put them in normal filtered water and let them cool down completely to room temperature.
  10. Meanwhile boil 1 litre of cows milk and reduce it to half.
  11. Now add the coarsely crushed paan to this milk.
  12. Add condensed milk and keep on stirring till it becomes little thick.
  13. Now add the prepared discs to the milk mixture and let it cook on slow flame for around 15 mins.
  14. Let the paan rasmalai cool down at room temperature. Refrigerate and serve chilled.

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