Rasmalai – Guest Post by Suganya

I’m back on the blog after a long break… And that too with a wonderful guest post! Well, a simple question… have I talked enough about my blogger-buddies??!!! Noooo… and it’s never enough :P Around a month back, I came across a blog which had super-duper tacos as the most recent post! I tried them out by myself and was so pleased with the outcome. Yes, you must have guessed it by now… Suki (Suganya) from RelishTheBite is my guest for today :) A cute, bubblie person – A busy bee of IT field – A wonderful cook – And a novice blogger! Ohhh wait… did I say novice? She’s all set into blogosphere in the shortest possible time :P You must go through her space and find out amazing (innovative) vegetarian dishes… I’m a big fan of her, are you?
Here is what she has to say…

Hello All!! :) I am Suganya from “RelishTheBite”. I am really very happy to write a guest post for one of the most supportive and inspiring blogger – Shruti from “Cooking with SJ”. She is one of the strong supporters of my space. She gives me honest feedback and always encourages me. I am new to blogging world and she has always been there for me :) she is my very first blogger friend, and she is always special to me!!! :)
When she gave me an idea to do a guest post on her space, I was very happy and readily accepted it. And when I said Rasmalai… she said OK with smiling face. Rasmalai is one of my favorite desserts. It is one of my favorite dessert and I wanted to do it for one of the sweetest person I know – “ShRuTi!”

Rasmalai is a rich Indian delicacy. This popular Indian dessert is made up of sweet paneer balls, cooked in sugar syrup until fluffy and served in a creamy milk sauce flavored with cardamom and saffron. You can also use ready-made rasgullas and add them to the flavored milk after squeezing them. :) But I wanted to put up the whole recipe from scratch. To make rasmalai is very simple, but there are small things that you need to watch out. The paneer should be soft and not hard. That’s the secret! With no delay, here goes the recipe:



For Paneer:
Milk – 6 cups
Lemon Juice – ¼ cup
Sugar – 1 cup
Ice cubes – 6

For Flavoured Milk:
Milk – 4 cups
Sugar – 6 tbsp
Saffron – 6 strings
Cardamon – 2
Almond – 8 Sliced (garnish)

For sugar syrup:
Sugar – 1 cup
Water – 6 cups
Cardamon – 2



For Flavoured milk:

  • Soak saffron in hot milk.
  • Boil the milk for 30 minutes. Put it in simmer. Let it boil in low flame. Use a rubber whisk to whisk it so that it does not
  • make any scratches in the vessel. Stir at regular intervals so that the milk does not stick to the bottom.
  • After 30 minutes, add the sugar, cardamon and saffron milk. Boil for another 15-20 minutes in medium low flame and switch it off .If you find it thick, dilute it by adding milk.

For Paneer:

  • Mix lemon juice in half a cup of warm water and keep aside.
  • Add 5 cups milk to a large pan over medium high heat. Constantly stir the milk at regular intervals to make sure the milk does not stick to the bottom.
  • When it is boiling nicely, add the lemon juice/water mixture to the boiling milk. The milk will curdle in about a minute and most of the milk protein coagulates into lumps leaving very thin, slight cloudy water behind. When the water is clear, stop curdling by adding ice.
  • Drain out the liquid using a muslin cloth or any clean thin cloth. Guess what you have in the cloth? Its cottage cheese! Squeeze out the excess water and hang the cloth with paneer for about 30-40 minutes.
  • Now rub the cloth that contains the paneer with another cloth. This removes the remaining water and helps us form the dough. Now remove the paneer from the cloth, knead it and make smooth small balls. Press them to resemble a bulging nugget.

For sugar Syrup:

  • Boil 6 cups of water in a large bottom pot and add one cup of sugar to it. Once the sugar dissolves, take one cup from it in a separate vessel and keep it aside.
  • Now add the paneer balls in the boiling water. Cover and cook for about 7 minutes.
  • Take the paneer balls and add to the sugar syrup that you kept aside before.
  • After ten minutes, squeeze it lightly, remove the water and add them to the flavored milk.
  • Garnish with sliced almonds/pistachios.

Rasmalai taste the best when served chilled. So refrigerate at least 2 hours before serving for paneer to absorb the milk.