Foolproof Rasmalai Recipe

Ingredients

• 1.5 liter Full‑Fat Cow Milk (for rabri; use fresh, unpasteurised if possible)
• 2 liter Full‑Fat Cow Milk (for paneer; double‑fat or 6% fat works best)
• 100 gram Granulated Sugar (for rabri; add after milk starts boiling)
• 650 gram Granulated Sugar (for syrup (sheera); adjust to taste, 600‑700 g works)
• 5 pods Green Cardamom Pods (lightly crushed; adds fragrance to rabri)
• 5 tablespoon White Vinegar (for curdling milk; can replace with lemon juice)
• 200 ml Water (mixed with vinegar for curdling; also used for syrup)
• 1 tablespoon Semolina (Sooji) (helps bind paneer balls; fine grade preferred)
• ¼ teaspoon Baking Powder (a pinch; not baking soda)
• 2 tablespoon Milk (for adjusting paneer dough consistency)
• 2 tablespoon Pistachios (slivered) (garnish)
• 2 tablespoon Almonds (slivered) (garnish)
• 1 tablespoon All‑Purpose Flour (Maida) (added to syrup to create foam; optional but recommended)

Instructions

1. Prepare Rabri Base

   In a heavy‑bottomed pot, combine 1.5 L full‑fat milk, 100 g sugar and crushed cardamom pods. Bring to a gentle boil, then simmer, stirring occasionally, until the volume reduces to about 1 L (10‑12 minutes).

   Time: PT12M

2. Cool Rabri

   Remove the pot from heat and set aside. Let the rabri cool to warm (around 40‑45 °C) – it should be hot enough to melt the dumplings later but not boiling.

   Time: PT5M

3. Boil Milk for Paneer

   In a separate medium pot, bring 2 L full‑fat milk to a rolling boil.

   Time: PT8M

4. Curdle Milk

   Mix 5 Tbsp white vinegar with 200 ml water. Slowly drizzle the mixture into the boiling milk while gently stirring. Stop adding when the milk fully separates and the whey turns slightly greenish.

   Time: PT5M

5. Strain and Press Paneer

   Line a colander with cheesecloth, pour the curdled milk through to collect the curds. Gather the cloth corners and gently squeeze to remove excess whey (about 80 %). Hang the cloth for 10‑15 minutes to drain further, then transfer the paneer to a plate and press lightly for another 5 minutes.

   Time: PT15M

6. Cool Paneer

   Place the pressed paneer in the refrigerator or in front of a fan for 15‑20 minutes until it reaches room temperature.

   Time: PT20M

7. Make Paneer Dough

   Crumble the cooled paneer into a mixing bowl. Add 1 Tbsp semolina, a pinch of baking powder, and 2 Tbsp milk. Mix gently until a smooth, slightly sticky dough forms. If too dry, add a little more milk (½ Tbsp at a time).

   Time: PT5M

8. Shape Ras Malai Balls

   Divide the dough into 18‑20 g portions (about 12‑14 balls). Roll each portion between palms to form smooth spheres. Place them on a tray lined with parchment.

   Time: PT5M

9. Prepare Sugar Syrup (Sheera)

   In a clean saucepan, combine 650 g sugar with an equal volume of water (≈650 ml). Bring to a boil, stirring until sugar dissolves. Add 1 Tbsp all‑purpose flour mixed with a splash of water to create a smooth slurry, then stir into the boiling syrup. Cook for 2‑3 minutes until a thin foam forms.

   Time: PT8M

10. Cook Ras Malai Balls in Syrup

    Gently drop the paneer balls into the boiling syrup. Cover and cook on medium‑high heat for 3‑4 minutes; the balls will puff up. Then uncover and continue simmering for another 3‑4 minutes until the syrup thickens slightly around the balls.

    Time: PT8M

11. Drain and Transfer to Rabri

    Using a slotted spoon, lift each cooked ball, let excess syrup drip off, and gently squeeze the ball to remove surface syrup. Place the balls into the warm rabri prepared in step 1. Let them soak for 2‑3 minutes to absorb the milk.

    Time: PT5M

12. Garnish and Serve

    Transfer the Ras Malai to serving bowls, drizzle a little extra rabri if desired, and garnish with slivered pistachios and almonds. Serve chilled or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

35 g

Fat

12 g

Fiber

0 g