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Rasamalai Recipe

Rasamalai is a popular Indian Dips and Spreads
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Dips and Spreads Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 litre - Milk (to make paneer)
  • 1/2 litre - Milk (For malai)
  • 1 cup - Sugar
  • 50 g - Cardamom
  • 50 g - Cashew nuts
  • A pinch of saffron, Cardamom
  • How to Make Rasamalai:

    1. For preparing malai:
    2. Grind the cashew nuts to a smooth paste.
    3. Mix it with milk, saffron and cardamom and boil.
    4. For preparing paneer:
    5. Heat the milk. When it begins to boil, squeeze a lime into the milk to curdle it.
    6. Strain the curdled milk through a fine muslin cloth.
    7. Allow the contents to drain completely.
    8. Remove and knead to a smooth dough.
    9. Add some saffron and cardamom. Form into balls and flatten slightly.
    10. Mix sugar with 2 cups of water and boil it on a low fire.
    11. When the syrup begins to boil, add the prepared balls one by one.
    12. Cover the pan with a lid having a broad rim.
    13. Place a little cold water over it.
    14. Cook on a slow fire till paneer balls float on top.
    15. Remove them, drain and add to malai.
    16. Simmer it for a few minutes over a light flame.
    17. Afterwards, allow it to cool.
    18. Refrigerate it and serve cool.


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