Rasmalai Recipe – Soft Paneer in Cardamom Sugar Syrup

Last Updated on 4 months by Neha Deshmukh

Rasmalai Recipe – Soft Paneer in Cardamom Sugar Syrup

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian dessert, you’re in the right place. Rasmalai is a classic for a reason – those soft, spongy paneer balls soaked in a fragrant cardamom syrup? Pure bliss! I remember the first time I tried to make this… it took a couple of attempts to get the paneer just right, but trust me, it’s so worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

This Rasmalai recipe delivers that authentic, comforting flavor you’d expect from a sweet shop, but made with love in your own kitchen. It’s perfect for special occasions, festivals, or just when you need a little something sweet to brighten your day. Plus, the process is surprisingly satisfying – from making the paneer to watching it plump up in the syrup, it’s a truly rewarding experience.

Ingredients

Here’s what you’ll need to create this delicious Rasmalai:

• 1 liter full cream milk
• 3 tbsp lemon juice
• 2 cups sugar
• 3.5 cups water
• A pinch of cardamom powder
• Sliced almonds, for garnish

Ingredient Notes

Let’s talk ingredients for a moment – a few things can really make or break this recipe!

• Full Cream Milk: Seriously, don’t skimp here. Full-fat milk (around 3.5% fat) is essential for getting that soft, melt-in-your-mouth paneer texture. Lower fat milk just won’t give you the same results.
• Cardamom Powder: Freshly ground cardamom is best! It has a much more vibrant aroma. If you’re using store-bought, make sure it’s relatively fresh.
• Syrup Consistency: Regional variations exist! Some prefer a thicker, more concentrated syrup, while others like it a bit more liquid. I’ve provided a guideline, but feel free to adjust to your preference. You can always add a little more sugar if you like it sweeter.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Rasmalai, step-by-step:

1. Make the Paneer: Heat the milk in a heavy-bottomed pan. Once it comes to a boil, reduce the heat and slowly add the lemon juice, stirring gently. You’ll see the milk start to separate into curds (paneer) and whey (the watery liquid).
2. Strain & Rinse: Line a colander with a clean cheesecloth. Pour the curdled milk into the cheesecloth and strain. Rinse the paneer under cold water to remove any lingering lemon flavor.
3. Drain & Knead: Tie the cheesecloth into a bundle and hang it over the sink to drain for about 30 minutes. This is important to remove excess moisture. Once drained, transfer the paneer to a clean surface and knead it for 7-10 minutes until it becomes smooth and pliable. This takes some elbow grease, but it’s key to preventing the paneer balls from crumbling.
4. Shape the Balls: Divide the kneaded paneer into 25 equal-sized balls. Gently roll them between your palms to make them smooth.
5. Make the Syrup: While the paneer is draining, let’s make the syrup. In a pressure cooker (or a deep, heavy-bottomed pot), combine the sugar, water, and cardamom powder. Bring to a boil, stirring until the sugar dissolves.
6. Cook the Rasmalai: Gently add the paneer balls to the boiling syrup. Secure the lid of the pressure cooker and cook on high heat for one whistle. Then, reduce the heat to low and simmer for another 5 minutes.
7. Cool & Chill: Let the pressure release naturally. Once cooled, gently transfer the Rasmalai to a serving dish and refrigerate for at least 2-3 hours (or even overnight!) to allow the paneer to soak up all that delicious syrup.
8. Garnish & Serve: Before serving, garnish with a generous sprinkle of sliced almonds.

Expert Tips

• Don’t Overknead: While kneading is important, overkneading can make the paneer tough. Stop when it’s smooth and pliable.
• Gentle Handling: Be gentle with the paneer balls! They’re delicate, especially before they’ve soaked in the syrup.
• Pressure Cooker vs. Pot: If you don’t have a pressure cooker, you can use a heavy-bottomed pot. Just simmer the paneer balls in the syrup for about 20-25 minutes, or until they double in size.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rasmalai: My friend, Priya, who’s vegan, makes a fantastic version using plant-based milk (like soy or almond milk) and tofu-based paneer. It’s surprisingly good!
• Gluten-Free Rasmalai: Good news – this recipe is naturally gluten-free!
• Spice Level: Feel free to adjust the amount of cardamom to your liking. Some people prefer a stronger cardamom flavor.
• Festival Adaptations: Rasmalai is a popular dessert during festivals like Holi and Diwali. You can add a touch of saffron to the syrup for a festive touch.

Serving Suggestions

Rasmalai is best served chilled. It’s a perfect ending to a spicy Indian meal, or a delightful treat on its own. A sprinkle of pistachios alongside the almonds adds a lovely color and texture.

Storage Instructions

Leftover Rasmalai can be stored in an airtight container in the refrigerator for up to 3-4 days. The paneer might become slightly firmer over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of milk is best for making Rasmalai? Full cream milk is the way to go! It gives you the softest, most flavorful paneer.
• How do I know when the paneer is kneaded enough? It should be smooth and pliable, without any grainy texture.
• Can I make the syrup ahead of time? Yes, you can! Just store it in the refrigerator and reheat it before adding the paneer balls.
• How do I prevent the paneer balls from becoming hard? Don’t overknead the paneer, and make sure to simmer it in the syrup for the correct amount of time.
• What is the best way to garnish Rasmalai? Sliced almonds are classic, but you can also use pistachios, saffron strands, or a drizzle of rose water.

Enjoy making (and eating!) this delightful Rasmalai. I hope it brings a little sweetness to your day! Let me know in the comments if you try it, and how it turns out. Happy cooking!