Almond Rasmalai Recipe

Preparation Steps

1. 1

   Make the Paneer

   Boil 4 cups of milk in a large pot. Once boiling, add a few drops of lemon juice to curdle the milk. Stir gently and once the curds separate from the whey, strain through a muslin cloth to collect the paneer. Rinse under cold water to remove excess acidity. Squeeze out the water and let it sit for 30 minutes.

2. 2

   Prepare the Rasmalai Mixture

   Once the paneer is ready, crumble it in a mixing bowl. Add almond flour, 1/2 cup sugar, and cardamom powder. Knead the mixture until smooth and soft.

3. 3

   Form the Rasmalai

   Divide the paneer mixture into small balls (about 1 inch in diameter). Flatten each ball slightly to form discs.

4. 4

   Prepare the Milk Syrup

   In a saucepan, boil the remaining 3.5 cups of milk. Add the remaining sugar, saffron strands, and rose water. Simmer until the milk reduces and thickens, about 10-15 minutes.

5. 5

   Cook the Rasmalai

   Gently place the discs in the simmering milk syrup. Cook for about 10 minutes, ensuring they absorb the syrup.

6. 6

   Garnish and Serve

   Remove the Rasmalai from the heat and let it cool. Serve chilled, garnished with chopped pistachios.