Paneer Rasmalai Recipe

Cooking Directions

• STEP 1.In a mixing bowl, knead paneer and semolina together to form a smooth dough.
• STEP 2.Divide the dough into small portions and shape them into small balls.
• STEP 3.In a saucepan, heat water and sugar to make a sugar syrup. Add the paneer balls and cook until they are soft and cooked through.
• STEP 4.In another pan, heat milk and bring it to a boil. Add sugar, cardamom powder, and saffron strands. Simmer until the milk thickens.
• STEP 5.Add the cooked paneer balls to the milk mixture and let them soak for a few hours.
• STEP 6.Garnish with chopped nuts and serve chilled.

Cooking Tips

• Knead the paneer and semolina well to ensure a smooth texture.
• Cook the paneer balls on low heat to prevent them from breaking.
• You can add rose water or kewra essence for additional flavor.

Storage and Serving

• Paneer Rasmalai is best served chilled.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Garnish with nuts before serving again.