How to Make Soft Rasmalai - Easy Rasmalai Recipe

How to Make Soft Rasmalai - Easy Rasmalai Recipe

(Instant Pot & Stovetop Methods)

Rasmalai or Ras malai is a dessert originating from Bengal, an eastern Indian state. Soft and juicy  Rasmalai is my favourite Indian dessert since childhood. Rasmalai consists of flattened discs of paneer/chhena(Indian cottage cheese) soaked in sweetened milk flavoured with saffron and cardamom. I am sharing a shortcut method of making rasmalai in electric pressure cooker(Instant Pot) as well as on stovetop. I have prepared the paneer as well as the rasmalai in pressure cooker which eliminates the requirement for cooking the paneer discs in sugar syrup. 

 Traditionally, the malai discs or flattened balls of paneer/chhena are cooked in sugar syrup first. Then the  discs are then cooked in sweetened milk with saffron, pistachios. The electric pressure cooker makes this whole process so easy! 

You may also like my  traditional Kala Jamun or guilt free baked air fryer Gulab Jamun recipes.

Easy Rasmalai Recipe

Makes about 16 

For Paneer Discs:
4 Cups (1 liter) - Organic Whole milk ( Do not use ultra-pasteurized milk)
3 tablespoons -  Lemon juice or white vinegar
1/4 Cup - Water 

For Ras (Sweet Saffron Milk):
3 cups (750 ml) - Whole milk
1/3 to 1/2  cup (80-100 grams)- Sugar (Add more or less per taste)
1 tablespoon  - Pistachios, chopped
1/2 teaspoon - Cardamom powder
1/4 teaspoon- Saffron

Step by step video recipe:

Method:
Electric Pressure Cooker  / Instant Pot Instructions

1. Add water to the instant pot inner pot/insert.  Water prevents the milk from sticking and burning at the bottom of the pot. Add the milk. And the lemon juice/vinegar. 
2. Close the lid and pressure cook on high for 2 minutes. Immediately release the pressure carefully. Release pressure gradually to avoid hot liquid from spraying . Open the lid and add some ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel. Pour the paneer to strain. Pour 2 cups of water to remove the lemon flavour. Squeeze out the water  as much as possible. Shape the paneer into  a uniformly thick block. Put a heavy weight on the paneer to remove excess water. Keep the weight for about 30 minutes.
4. Knead the prepared paneer for 3-5 minutes, until it is very soft and smooth. Divide the paneer into 16 equal parts and shape into a smooth disc shape about  1/4 inch thick.  There should not be any cracks in the paneers discs.
5. Make sure to use washed, clean inner pot/ insert. Add milk, sugar, saffron to the inner pot. Add the prepared paneer discs. Make sure they don’t touch each other as they will double in size once cooked.
6. Cook on Soup or High pressure mode for 10 minutes, let the pressure release naturally.
7. Remove the lid, add cardamom powder.  If you want the milk consistency on thicker side, remove the malai discs/balls and cook the milk on sauté setting for 10-15 minutes.
8. Add the chopped pistachios.Let the rasamalai cool completely.  Refrigerate Rasmalai for at least 2-3 hours and serve chilled.

Flavour Variations:

1. Mango Rasmalai : Add canned or fresh mango pulp to the milk after cooking and once the milk it has completely cooled down.
2. Sitaphal /Custard apple Rasmalai : Add frozen or fresh sitaphal pulp to the milk after cooking and once the milk it has completely cooled down.

Stovetop method:

1. Add water to a thick bottom pan.  Water prevents the milk from sticking and burning at the bottom of the pot. Add the milk. Bring the milk to a boil.
2. Add the lemon juice or vinegar and mix until the milk solids separate from the whey. Add the ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel. Pour the paneer to strain. Pour 2 cups of water to remove the lemon flavour. Squeeze out the water  as much as possible.
4. Shape the paneer into  a uniformly thick block. Put a heavy weight on the paneer to remove excess water. Keep the weight for about 30 minutes.
5. Knead the prepared paneer for 3-5 minutes, until it is very soft and smooth. Divide the paneer into 16 equal parts and shape into a smooth disc shape about  1/4 inch thick. There should not be any cracks in the paneers discs.
6. Take a large, thick bottom pan. Add milk, sugar, saffron. Cook on medium heat, until bubbles start appearing and sugar is dissolved. Add the prepared paneer discs. Make sure they don’t touch each other as they will double in size once cooked.
7. Cook on medium heat until, the rasmalai discs rise to top and double in size. It can take between 20-25 minutes to cook the rasmalai.
8. Add cardamom powder.  If you want the milk consistency on thicker side, remove the malai discs/balls and cook the milk for  additional 10-15 minutes.
9. Add the chopped pistachios.Let the rasamalai cool completely.  Refrigerate Rasmalai for at least 2-3 hours and serve chilled.