Rasmalai (or paneer rasmalai) is a Bengali delicacy that pleases especially the sweet tooths like me! The original recipe is made of flattened balls of chena or paneer, cooked in boiling water with sugar. I chose to use brown sugar, as its taste suits us better, and the rasmalai ended up with a nice golden brown color, which is a little bit less traditional, but so delicious!
The rasmalai balls are then served with a thick milk cream infused with cardamom and saffron, and some nuts, often pistachios and almonds.
This dessert is a real treat, it is sweet, creamy, warm and so tasty! The little rasmalai balls have a nice light texture once cooked and the cardamom and saffron cream is as satisfying as custard. Don’t plan to eat a heavy dinner when you make paneer rasmalai…
Serves : 4 – Prep time : 10 minutes – Total time : 25 minutes – Toddler’s rating: 👍
Ingredients
6 cups (1,5 l) water
2 cups (450 g) sugar (I chose to use brown sugar, which gave the rasmalai their golden color)
8 oz (250 gm) paneer
4 cups (1 l) whole milk
2 tsp almond and/or pistachios, sliced
1 tsp cardamom
few strands of saffron
In a medium pot, bring the water and 1 cup of sugar to a boil.
In the meantime, put the panner in a blender and blend until you have a crumble consistency. Shape 2 inch sized balls with the panner and flatten them. Pour them gently in the boiling water and let them cook for 15 minutes.
In another medium sized pot, bring to a boil the milk with the remaining cup of sugar. After 10 minutes, add the cardamom, the nuts and the saffron, and stir well.
Drain the rasmalai patties and transfer them to the milk.
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