- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 2 l
- 3 tbsp
- 280 g
- 1 l
- 1 pinch
- 1 tsp
- 15 g
- 10 g
Process
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Bring 1.5 l full-fat milk to a boil in a heavy pot over medium heat, stirring often so it does not scorch.
When it boils, turn off the heat and add 3 tbsp lemon juice mixed with 2 tbsp water. Stir gently for 30 seconds; the milk will curdle into white curds and greenish whey.
If it does not curdle fully, add 1 more tsp lemon juice. Pour into a muslin-lined colander, rinse the curds with cold water to remove lemon taste, then squeeze gently.
Hang the bundle for 30 minutes to drain excess water, then knead the crumbly paneer on a clean surface for 5–7 minutes until it becomes smooth and slightly sticky.
Divide into 12 equal balls, flatten each into a smooth disc about 4 cm wide and 1 cm thick, and smooth the edges so they do not crack.
In a wide pot, combine 200 g sugar, 1 l water and 4 crushed green cardamom pods. Boil until the sugar dissolves.
Slide the paneer discs into the boiling syrup, cover, and simmer on medium-low for 15 minutes. They will double in size and become spongy.
Meanwhile, in another heavy pot, bring 500 ml full-fat milk to a boil, then simmer on low, stirring often, until reduced by half, about 20 minutes.
Add 80 g sugar, the remaining 2 crushed cardamom pods and the saffron soaked in warm milk to the reduced milk. Simmer 5 minutes. If the milk is too thin, stir in 1 tsp cornstarch dissolved in 1 tbsp cold milk and cook 2 minutes.
Gently lift the cooked paneer discs from the syrup, press lightly between two spoons to remove excess syrup, and add them to the thickened milk.
Simmer the rasmalai on low for 5 minutes so the discs absorb the flavored milk, then turn off the heat.
Cool to room temperature, then refrigerate for at least 4 hours. Garnish with slivered pistachios and almonds before serving cold.
Kitchen notes
Kitchen notes
- The most common mistake is not kneading the paneer enough: if it is crumbly, the discs will crack in the syrup. Knead until it holds together like soft dough.
- Use full-fat milk only; low-fat milk gives dry, rubbery paneer that will not soak up the ras.
- Do not boil the discs in the syrup too hard or they will break apart; a steady medium-low simmer is enough.
- The rasmalai is done when the discs feel light and spongy and have visibly absorbed the milk; they should not float dry on top.
- Chilling is not optional: the flavor deepens and the discs soak the ras only after several hours in the fridge.
Substitutions
- lemon juice→white vinegar (same quantity)
- green cardamom pods→1/4 tsp ground cardamom
- pistachios→cashews or almonds
- saffron→1/4 tsp turmeric for color (flavor will differ)
Storage & reheating
Store rasmalai in an airtight container in the fridge for up to 3 days. Keep the discs submerged in the ras so they stay moist. Serve cold straight from the fridge; do not reheat, as heating makes the paneer rubbery. Freezing is not recommended because the paneer becomes spongy and grainy after thawing.
FAQ
The questions we get asked most
Why did my rasmalai discs break in the syrup?
The paneer was not kneaded enough or the discs were rolled with cracks. Knead the drained paneer for at least 5 minutes until it is smooth and slightly sticky, then shape smooth discs with no seams. Also avoid a hard boil; keep the syrup at a gentle simmer.
Can I use store-bought paneer to make rasmalai?
Yes, but it must be fresh and soft. Grate it, knead it with 1 tsp of warm milk until smooth, then shape the discs. Firm or aged paneer will not soften properly in the syrup and will taste rubbery.
How do I know when the paneer discs are cooked?
They will double in size, float to the top, and feel light and spongy when pressed with a spoon. If they still feel dense after 15 minutes, simmer 5 more minutes. Overcooking makes them mushy, so test one first.
Can I make rasmalai ahead of time?
Yes, it is best made a day ahead. Prepare the discs and ras, cool, then refrigerate overnight. The flavor deepens and the discs absorb more milk. Garnish with nuts just before serving so they stay crunchy.
Why is my rasmalai milk not thickening?
The milk needs to reduce by half over low heat, which takes about 20 minutes. If it is still thin, dissolve 1 tsp cornstarch in 1 tbsp cold milk and stir it in, then simmer 2 minutes. Do not boil hard after adding the discs or the milk may split.
Can I use low-fat milk for rasmalai?
No, low-fat milk gives a low yield of dry, crumbly paneer that will not soak up the ras. Use full-fat milk for both the paneer and the thickened milk. The fat is what makes the discs soft and spongy.
How long does rasmalai last in the fridge?
It keeps for up to 3 days in an airtight container in the fridge. Keep the discs submerged in the ras. After 3 days the paneer starts to turn grainy and the milk may sour, so it is best eaten within 2 days.
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