Traditional Rasmalai Recipe

Step 1: To begin making Traditional Rasmalai Recipe, get all the ingredients ready

Step 2: Make sure that the chena or paneer should is not too much moist or be too dry

Step 3: Take all the chenna on a plate and add sooji to it and knead for about 5 minutes

Step 4: Reason to add semolina is to help it act as a binding agent

Step 5: Knead it well with your palms for 5 to 6 minutes to get smooth texture

Step 6: This kneading process is very important and it decides the texture of rasmalai

Step 7: Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks

Step 8: Prepare all the rasmalai patties in this way

Step 9: Keep in mind that the rasmalai patties will expand in size while cooking

Step 10: Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat

Step 11: Mix and continue stirring the sugar syrup until it will be dissolved

Step 12: When the sugar syrup will start to boiling

Step 13: drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan

Step 14: The size of the rasmalais will be doubled on cooking in sugar syrup

Step 15: Cover the vessel with lid and cook 25 minutes on medium flame

Step 16: Open the lid and gently stir every 5 minutes to ensure even cooking and puffing

Step 17: Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool

Step 18: After cooling down you can press the rasmalai patties in your palms

Step 19: be gentle and don’t apply too much of pressure, as then the rasgullas will break

Step 20: there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them

Step 21: Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai

Step 22: Keep refrigerated for 3-4 hours

Step 23: After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve

Step 24: Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home