Rasmalai a popular Bengali delicacy made with paneer and thickend milk.Ras-malai-Ras literally translated to”Juice” and malai to”Cream”.Flattened  paneer balls are cooked in sugar syrup and dunked in sweetened thick milk.These flattened discs are juicy after soaking up the creamy thick milk.Refrigerate this delightful mithai and enjoy it after chilled.


For Rasgullas:-


Citric acid-3/4tsp(dissolved in 1 tbsp of water) or lemon juice-1tbsp


For Saffron Milk:-

Milk-2 1/2cup

Kesar-2 pinch(dissolved in 2tbsp of warm milk)


Cardamom powder-1/2tsp


For Rasgulla:-

  • Boil the milk in a pan on a high flame till it gets one boil.
  • Switch of the flame,add the citric acid or lemon juice and keep stirring gently till it curdled.
  • It is completely curdled when the paneer and whey separate out.
  • Strain using a Muslim cloth.Place the Muslim cloth under tap water and wash it gently for 2-3min.
  • Tie and hang it for half an hour.
  • Place the paneer on a plate or on kitchen top and knead the paneer using your palms for 5mins or till the paneer is smooth.
  • Divide the paneer into equal portion and roll each portions and flatten it a little and keep aside.
  • In a steamer put 5cups of water along with 1cup of sugar and bring it to boil.
  • Put the paneer balls into the sugar water and steam for 10min.
  • Switch of the flame and allow it to cool.

For Saffron Milk:-

  • Boil the milk in a pan and cook for 10-15mins,while stirring occasionally.
  • Add the sugar, cardamom powder,saffron milk and boil the milk for a min.
  • Switch of the flame and keep aside to cool.

How to proceed:-

  • Remove the rasgulla from the sugar syrup,squeeze them and add them to the saffron flavoured milk and stir gently.
  • Refrigerate them for atleast an hour.
  • Serve chilled garnished with pistachios.

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