Paneer Rasmalai Recipe
Recipe By Slurrp
Paneer Rasmalai is a popular Indian dessert made with soft paneer dumplings soaked in a sweet and creamy milk syrup. The dumplings are made by kneading paneer and semolina together, shaping them into small balls, and then cooking them in a sugar syrup. The dumplings are then soaked in a thickened milk mixture flavored with cardamom and saffron. It is best served chilled.
4.3
20 Rating -
Rate
Vegdiet
15minstotal
15m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Paneer Rasmalai Recipe
- 100 gram Paneer
- 1 tablespoon Semolina
- 1/2 cup Water
- 1/2 cup Sugar
- 2 cup Milk
- 1/4 cup Sugar
- 1/4 teaspoon Cardamom Powder
- as needed A Few Strands Of Saffron
- as per your need Chopped Nuts For Garnish
Directions: 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.
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Slurrp