Ras Malai
December 2nd, 2007 filed under Desserts, Gluten Free
Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
Makes 12.
Ingredients for Rasmalai Patties:
- 4 cups milk
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- 4 1/2 cups water
- Pressure cooker
Ingredients for Milk mixture:
- 3 cups of milk
- 2 1/2 tablespoons of sugar (adjust to your taste)
- 1/8 teaspoon crush cardamom
- 1 tablespoon sliced almonds and pistachios to garnish
Method:
Paneer:
- Mix lemon juice in half a cup of hot water and keep aside.
- Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
- As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separting from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
- Wrap the curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
- To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
- If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
- Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
- Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.
Making the Rasmalai:
- Divide the dough into 12 equal parts and roll them in smooth balls.
- To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
- Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
- Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
- Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
- Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening.
- Take out the patties from the syrup and squeeze them lightly,and keep aside.
- Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
- Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
- Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
- Serve the Rasmalai chilled.
Hello Aunty,
Thanks for all your recipes. It is of great help to ppl interested in Jain recipes..
I tried the Rasgolla, but mine turned out to be hard. I used the pressure cooker with whistle and let it on for 7 mins….Coud it have turned hard bcos I overcooked or kneaded the dough too hard?
Namaste Auntyjee,
Can I use store bought panner, the one i have is soft (nanak)?
Thank You in advance.
Namaste Auntyji,
I just made your rasmalai recipe and it turned out to be very delicious. Thanks a lot for all your wonderful recipes.
Great recipe and video! I am eager to make it. However, I would like to know if it is really necessary to place the rasgulla’s in the sugar syrup or can I just place them in the milk mixture for rasmalai when it’s done?
Thank you
Hello Aunty,
your recipes are very nice and easy to make. thanks for the wonderful recipes keep posting.
hi aunty,
iam trying to view rasmalai video but the video is not available.could you make it avaliable plz.
Hello Aunty,
You are awesome…I tried your rasmalai yesterday for the first time and it was a major hit…I do not have a pressure cooker but I just covered and boiled it for 20 mins…the rasgullas doubled in size and they were super soft…i felt like i bought the krishna sweets back home
thank you so much for your wonderful recipes..please keep posting a lot of recipes…you make us to feel cooking interesting…
I’d love to try this recipe. I was just wondering if you could give me some advice on the milk. Which milkfat content should I use?
Thanks!
HI aunty,
Thanks for the recipe. I tried and it turned out a great hit among my friends.
Can u please tell me what should I do with the sugar syrup that is left out after we take a rasgullas and make rasmalai ? Can it be used in some other recipe ?
Hi Madhu, so far I have not figured out a way to use
hi, u can use that sugar syrup to make sweet Skrapara.
maybe for gulab jamun after it has been strained?
Perhaps you could take the syrup and chill it and then use it to make a sweet lime or lemon soda. A squeeze of juice, some syrup to taste and some soda water. If there are any paneer pieces in the syrup you should strain it before putting it in the refrigerator.
Me i freeze it and took it out when i made it more rasgullas… No waist like this
Hello Manjula Aunty,
I can’t thank you enough for sharing your recipes. Today is the first day I tried your recipe. Your recipes are easy to follow and I can’t wait to try all the other recipes. I tried to make paneer today and I am waiting for an hour to end so that I can see how the paneer turned. I will be trying the rasugulla recipe, I have a question for you.. I have hawkins pressre cooker should I use the whistle when I put the rasgullas in it, if so then for how many whistles should I wait before putting the pressure cooker under the cold water?
My husband and I are vegetarian and he loves indian cuisine, I can’t wait to make these dishes for him. His favorite dish is malai kofta and I have never ever been able to get that right now I have your video to follow.
I am so glad i found your videos. Thank you so much for sharing such wonderful recipes and simplifying it.
Hi Meenakshi, usually one whistle should work, wait few minutes before putting under cold water.