Ingredients
Equipment
Method
Step 1: Prepare the Paneer
- If making homemade paneer, boil 1.5 liters of milk and add 2–3 tablespoons of lemon juice or vinegar until it curdles. Strain through a muslin cloth, rinse under cold water, and hang for 30 minutes to remove excess water.
Step 2: Shape the Rasmalai Discs
- Transfer the paneer to a clean surface and add all-purpose flour if using. Knead for 8–10 minutes until smooth and non-grainy. Divide into 12–15 portions and flatten each into small discs.
Step 3: Cook the Discs
Bring 3 cups water and ½ cup sugar to a boil in a wide pan. Gently add the discs, cover, and cook on medium heat for 15 minutes until they puff up slightly. Transfer them to room-temperature water to stop the cooking process.
Step 4: Prepare the Saffron Milk
- Boil the full-fat milk and simmer until reduced by about 20–30%. Add sugar, saffron milk, cardamom powder, and rose water. Continue simmering for 10 minutes until fragrant and slightly thickened.
Step 5: Assemble the Rasmalai
- Gently press excess water from the cooked discs and transfer them to the warm saffron milk. Simmer on low heat for 5–10 minutes, then turn off the heat and allow the dessert to cool.
Step 6: Chill and Serve
- Refrigerate for at least 2 hours before serving. Garnish with chopped pistachios, almonds, and a pinch of cardamom powder. Serve chilled.
Notes
Homemade paneer gives the softest and most absorbent texture.
Knead the paneer thoroughly to avoid cracks and ensure spongy discs.
Cook the discs in boiling sugar water and avoid overcrowding the pan.
Reduce the milk slowly over low heat for the richest flavor.
Always chill Rasmalai before serving to allow the flavors to develop fully.
For a gluten-free version, skip the all-purpose flour or replace it with cornstarch.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Freezing is not recommended, as it affects the texture of both the milk and the discs.