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Rasmalai Recipe By Shireen Anwar
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Rasmalai Recipe By Shireen Anwar
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

A fun and easy Rasmalai Recipe By Shireen Anwar, that's super simple to make and tastes delicious! Making soft & juicy rasmalai at home is simple. Do try it out and let me know how it turns out.

Course: Dessert
Cuisine: Indian, Pakistani
Keyword: Eid Recipes, Milk, rasmalai, sweet
Servings: 12
Chef: Shireen Anwar
Ingredients
  • 3 kg milk
  • 20-40 grams tatri
  • ½ tsp baking powder
  • 1 pinch of mace and nutmeg
For Syrup:
  • 3 kg sugar
  • ½ kg water
  • 10 reethay
For Rabri:
  • 2 kg milk
  • 20 grams pistachios almonds
  • 200 grams sugar
  • ¼ tsp cardamom
Cooking Method
  1. Boil 1 kg milk in a saucepan
  2. Cook on a low heat stirring continuously, as the milk simmers a layer of cream will form on the surface.
  3. Add 2 tsp of tartar in warm milk stir slowly until the curd will start separating from the whey.
  4. Turn the flame off.
  5. Drain while using a strainer line with cheesecloth, or muslin cloth.
  6. Place the prepared paneer on a dry clean tray and add baking powder and a pinch of mace, nutmeg and cardamom and mix well.
  7. Divide the paneer dough into equal parts and roll each one into a smooth oval shaped ball.
To Make The Syrup:
  1. Bring water to a boil in a separate pan.
  2. Add sugar and cook and stir until completely dissolved.
  3. Boil the reethay in a separate pan of water.
  4. Pour into one portion of the sugar syrup.
  5. Cook this mixture on a low flame .
  6. As the foam comes on the top drop in the ras malai pedas and allow to cook until it doubles in volume.
  7. If it stays on the surface it means it is ready.
  8. Now leave all the ras malai pedas in water.
  9. Then soak it and leave it in warm milk for 30 minutes.
  10. Then cook the 2 kgs milk with ¼ tsp of cardamom and cook till thicken.
  11. Add the 200 grams of sugar and cook on until sugar is dissolved.
  12. Dish it out.
  13. As it cools down add the prepared ras malai pedas in it.
  14. Serve chilled.
Serving Suggestions

Serve chilled with pistachios and almonds on the top