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1 litre -
(to make paneer)
1/2 litre -
1 cup -
50 g -
50 g -
A pinch of saffron,
How to Make Rasamalai
For preparing malai:
Grind the cashew nuts to a smooth paste.
Mix it with milk, saffron and cardamom and boil.
For preparing paneer:
Heat the milk. When it begins to boil, squeeze a lime into the milk to curdle it.
Strain the curdled milk through a fine muslin cloth.
Allow the contents to drain completely.
Remove and knead to a smooth dough.
Add some saffron and cardamom. Form into balls and flatten slightly.
Mix sugar with 2 cups of water and boil it on a low fire.
When the syrup begins to boil, add the prepared balls one by one.
Cover the pan with a lid having a broad rim.
Place a little cold water over it.
Cook on a slow fire till paneer balls float on top.
Remove them, drain and add to malai.
Simmer it for a few minutes over a light flame.
Afterwards, allow it to cool.
Refrigerate it and serve cool.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.