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Lip-smacking Rasmalai Recipe

Lip-smacking Rasmalai is a popular Chinese Main
Author :
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Chinese Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • Paneer - 250 g (fresh and soft)
  • Water - 6 cups
  • Sugar - 2.5 cups
  • Full Cream Milk - 1 litre
  • Cardamom Powder - 1/2 tsp
  • Almonds and Pistachios - 2 tsp (thinly sliced)
  • Few strands Saffron
  • How to Make Lip-smacking Rasmalai:

    1. Put 1.5 cups of sugar and water to boil. In another pan put the milk and 1 cup sugar to boil. Make balls and flatten to patties (1 inch diameter) and gently let into the boiling water.
    2. Cover with a perforated or partially covered lid.
    3. Boil for 12-15 minutes.
    4. On touch the rasmalai should spring back, to be done.
    5. Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
    6. Gently remove each rasmalai, drain water and transfer to milk.
    7. Allow to boil further 2-3 minutes.
    8. Remove from fire. Cool to room temperature.
    9. Chill for 3-4 hours before serving.


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