Rasmalai
Make soft, spongy Rasmalai at home. These cardamom-spiced cheese dumplings in sweet, saffron milk are easier than you think.
Ingredients
- 1.5 liters whole milk (for paneer)
- 60 ml lemon juice (for paneer)
- 1.5 liters whole milk (for rabri/syrup)
- 200 grams granular sugar (for rabri/syrup)
- 0.5 teaspoon green cardamom powder
- 15 saffron strands
- 1 tablespoon almond slivers (for garnish)
- 1 tablespoon pistachio slivers (for garnish)
Instructions
- To make the paneer (cheese dumplings): Pour 1.5 liters whole milk into a heavy-bottomed pot and bring it to a rolling boil over medium-high heat, stirring occasionally to prevent scorching.
- Once the milk boils, reduce the heat to low and slowly add 60 ml lemon juice, stirring gently. The milk will begin to curdle. Continue stirring until the milk solids (paneer) completely separate from the greenish whey. If the milk does not curdle completely, add a little more lemon juice, 1 teaspoon at a time, until it does.
- Turn off the heat. Line a colander with a clean muslin cloth or cheesecloth and place it over a large bowl. Pour the curdled milk into the colander to strain out the whey. Gather the ends of the cloth and gently press out any excess whey. Do not squeeze completely dry; the paneer should retain some moisture.
- Rinse the paneer under cold running water for 1-2 minutes while still in the cloth. This removes any lingering lemon taste. Gently squeeze out any excess water again, ensuring it's still soft and moist.
- Transfer the paneer to a clean plate or board. Knead the paneer for 8-10 minutes until it becomes smooth and lump-free. It should feel like soft dough. This step is crucial for soft rasmalai. If it's too crumbly, continue kneading. If it feels dry, you can add 0.5 teaspoon of water and knead further.
- Divide the kneaded paneer into 12 equal portions. Roll each portion gently between your palms to form smooth, flat discs (patties) about 2 inches in diameter and 0.5 inch thick. Set aside.
- To make the sugar syrup for cooking the paneer discs: In a large, wide pot or pressure cooker, combine 500 ml water and 100 grams granular sugar. Bring this mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Once the sugar syrup is boiling rapidly, gently slide the paneer discs into the syrup, being careful not to overcrowd the pot. Cook the discs in batches if necessary. Cover the pot and cook for 10-12 minutes over medium heat, or in a pressure cooker for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). The discs will puff up and increase in size.
- Carefully remove the cooked paneer discs from the sugar syrup using a slotted spoon and place them in a bowl. Gently press each disc between your palms to release some of the excess sugar syrup. Set aside.
- To make the rabri (sweet milk syrup): In another heavy-bottomed pot, pour 1.5 liters whole milk. Bring it to a boil over medium-high heat, then reduce the heat to low. Simmer the milk, stirring frequently, until it reduces to about two-thirds of its original volume (about 1 liter). This will take approximately 25-30 minutes.
- Add 100 grams granular sugar, 0.5 teaspoon green cardamom powder, and 15 saffron strands to the reduced milk. Stir well until the sugar dissolves completely. Continue to simmer for another 5 minutes, allowing all the flavors to meld. Turn off the heat and let the rabri cool slightly.
- Gently place the prepared paneer discs into the warm rabri. Ensure all discs are submerged. Chill the rasmalai in the refrigerator for at least 3-4 hours, or preferably overnight, allowing the discs to absorb the flavored milk and become even softer.
- Before serving, garnish with 1 tablespoon almond slivers and 1 tablespoon pistachio slivers. Serve chilled.