Rasmalai: A traditional Bengali confection to grace your feast


When is it not a perfect time to relish some treacly sweet Rasmalai? This conventional Bengali last-course made of condensed milk and sugar syrup fills your mind and stomach, and leaves a hint of fine saffron and cardamom in your maw. 


For paneer balls

3 cups of milk

1 tsp lemon juice

1 tbsp vinegar

2 cups of water

1 cup of sugar

1 tsp crushed cardamom

For rabri (syrup)

2 cups of milk

½ cup sugar

4 tbsp condensed milk

1 tsp crushed cardamom

3-4 tbsp crushed almonds, cashew nuts and pistachios

1 pinch of saffron  


For paneer balls

Boil milk in a sauce-pan

Add vinegar and lemon juice

Stir well as the milk curdles up, remove the pan from the flame

Drain the milk curdles to a cotton cloth, make a knot with the cloth and squeeze out excess water

Hang the knotted cloth with milk-curdles for 30 minutes to let dry

Knead the dry milk-curdles well for 2-3 minutes

Make fine balls out of the kneaded milk-curdle (paneer)

Boil water in another sauce-pan, add sugar and cardamom

Stir well and add paneer balls

Cover the pan and cook for 8 minutes

Drain the cooked paneer balls and squeeze out water

For rabri

Boil milk in a sauce-pan

Add sugar, condensed milk, cardamom and saffron

Stir well until the milk thickens

Remove the pan from flame and let the mixture cool

Add paneer balls into the mixture

Garnish with crushed almonds, cashew nuts and pistachios

Serve chilled

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