Badaami Rabri Rasmalai (With Paneer) Recipe

Cooking Directions

• STEP 1.In a large bowl, knead paneer until smooth. Divide the paneer into small portions and shape them into small balls.
• STEP 2.In a saucepan, bring water to a boil and add the paneer balls. Cook for 10-12 minutes until the balls are cooked and spongy. Remove from heat and let them cool.
• STEP 3.In a separate saucepan, heat milk and bring it to a boil. Reduce the heat and simmer until the milk thickens to half its original quantity. Add sugar, cardamom powder, and chopped almonds. Mix well.
• STEP 4.Add the cooked paneer balls to the milk mixture and let them soak for 2-3 hours in the refrigerator.
• STEP 5.Garnish with chopped almonds and serve chilled.

Cooking Tips

• Make sure to knead the paneer well to ensure a smooth texture.
• Cook the paneer balls on medium heat to ensure they cook evenly and become spongy.
• Let the rabri cool before adding the paneer balls to prevent them from breaking.
• For a richer flavor, you can add saffron strands to the rabri.

Storage and Serving

• Badaami Rabri Rasmalai can be stored in the refrigerator for up to 2 days.
• Serve chilled as a dessert after a meal or during festive occasions.