Summer Special Chilled Rasmalai | dudh se rasmalai kaise banaye

Soft Rasmalai Recipe (Makes 8-10 pieces)
Ingredients⬇️
For Chenna (Paneer) Balls:
1 liter full-fat milk (cow or buffalo)
2 tbsp lemon juice (or white vinegar) + 2 tbsp water
1 cup cold water (for washing chenna)
1 tsp cornflour or maida (for binding)
Sugar syrup:
4 cups water
1 cup sugar
Flavored Milk:
500 ml full-fat milk
¼ cup sugar (adjust to taste)
¼ tsp saffron strands
Few drops of rose essence
½ tsp cardamom powder
2 tbsp chopped almonds & pistachios

Step-by-Step Method

Step 1: Prepare Chenna (Paneer)
Boil 1 liter full-fat milk in a heavy-bottomed pan.
Once it starts boiling, lower the flame and add lemon juice (or vinegar) mixed with water gradually while stirring.
The milk will curdle, separating into chenna and whey.
Turn off the flame and strain immediately using a muslin cloth or a clean kitchen towel.
Pour cold water over the chenna to remove the sour taste of lemon/vinegar.
Squeeze gently to remove excess water, but do not dry it completely—it should remain moist.

Step 2: Knead & Shape Rasmalai Discs
Transfer the chenna to a plate and knead it for 5-8 minutes until it turns soft and smooth.
Add 1 tsp cornflour and knead for another 2 minutes.
Make small, smooth, and crack-free balls, then gently flatten them into discs.

Step 3: Cook the Rasmalai Balls in Sugar Syrup
In a wide pan, add 4 cups water + 1 cup sugar and let it come to a boil.
Once boiling, add the chenna discs one by one.
Cover and cook on medium flame for 12-15 minutes, flipping once after 7 minutes.
The balls will double in size. Let it cool down at room temperature.
Remove them gently and squeeze out excess sugar syrup using a spoon or by pressing between palms.
Flavored Milk:
Boil 500 ml full-fat milk in a pan.
Add ¼ cup sugar, saffron strands, few drops of rose essence and cardamom powder.
Let it simmer for 8-10 minutes on low flame, stirring occasionally.
Add chopped almonds & pistachios, mix well, and turn off the flame.

🍧Assemble & Serve
Drop the squeezed Rasmalai balls into the warm rabdi.
Let it soak for at least 2-3 hours for better flavor.
Serve chilled, garnished with more nuts and saffron.🤤

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Pro Tips for a Perfect Rasmalai
✔ Use fresh full-fat milk for the best results.
✔ Do not over-drain the chenna—it should be moist but not watery.
✔ Knead the chenna well until it turns smooth and soft.
✔ Do not overcrowd the pan while boiling rasmalai balls—they need space to expand
✔ Let the rasmalai soak in flavored milk for a few hours for better texture and flavor.

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