Paan Rasmalai
Servings Prep Time
30Rasmalais 25minutes
Cook Time Passive Time
40minutes 1-2hrs
Servings Prep Time
30Rasmalais 25minutes
Cook Time Passive Time
40minutes 1-2hrs
Ingredients
For Malai ( Paneer)
For Rash( Milk Syrup)
For Making Malai (Paneer) Balls And For Boiling Paneer Balls
Instructions
For Making Paneer( Malai)
  1. To make paneer… Boil 10 cups of milk in a heavy bottom pan at medium heat. Mix little water in lemon juice and keep aside.
  2. Once milk starts boiling, turn off the heat and slowly pour lemon juice over boiling milk. Stir it gently. Once paneer and water gets separated, stop adding lemon juice.
  3. Add some ice cubs and stir.
  4. Spread muslin cloth over big strainer and pour curdled milk on strainer. Pour some water on paneer to remove lemon flavor from paneer.
  5. Squeeze all water from paneer by applying pressure from hands. Wrap it in clean kitchen towel and keep it aside for 1 hour to absorb all water from paneer.
For Milk Syrup
  1. Clean paan leaves and chop them.
  2. Grind it with little milk to make paan puree.
  3. Boil 5 cups of milk along with sugar in a deep pan at medium heat. Once milk starts boiling, add paan puree and green food color in to milk. Let it boil for 4-5 minutes or till milk gets slightly thicker consistency. Once it’s done, turn off the heat, add kewra essence, rose essence, crushed green cardamon and keep aside with lid on.
For Malai balls and Boiling paneer balls
  1. Remove paneer from muslin colth, add all purpose flour, baking powder and rava and mix.
  2. Knead the paneer very gently on silicon mat or wooden surface using palm until paneer gets smooth and soft.
  3. Once it is done, cover it and keep in refrigerator for 10 minutes.
  4. Boil 7 cups of water along with 2 cups of sugar and some drops of kewra essence and cardamom powder in a big deep pan at medium heat.
  5. Mix 2 tsp all purpose flour and 3 tbsp water in a bowl, keep aside. Once sugar syrup start boiling, add flour liquid in to it and keep boiling.
  6. Meanwhile, divide paneer into 30 equal small pieces and make crack free paneer balls with some rock sugar candy filling and gently flatterer by palm. Make all paneer balls following the same process. Keep the paneer balls covered.
  7. Drop 10 to 12 paneer balls into boiling sugar syrup and boil it at medium high heat for 12-13 minutes. Add 1 tbsp hot water every 5-6 minutes to avoid sugar syrup getting thick.
  8. After some time paneer balls will get puffed up and grow to bigger size.
  9. Once it is done, reduce the temperature to low and carefully take out one by one paneer balls.
  10. Immediately, drop the paneer balls into cold water. Let it sit for 15 minutes. Boil all paneer balls in a same water following the same process.
  11. Take boiled paneer on your palm and squeeze all water by applying pressure by palms.
  12. Keep milk syrup warm. Drop squeezed paneer patties into milk syrup.
  13. Slowly paneer patties will absorb milk syrup and it will become soft, juicy and spongy. Cover it and keep aside for 5-6 hrs. Chill it and serve as a dessert to your gusts.
  14. Place it in serving bowl. garnish with pistachios and saffron.
  15. Enjoy paan flavored rasmalai as a dessert.
Recipe Notes
  1. Once milk comes to boil, turn off the heat.
  2. Pour little by little diluted lemon juice over milk and stir. Once water separated from paneer, stop adding lemon juice.
  3. Do not add too much lemon juice otherwise paneer will become hard. 
  4. Knead the paneer very gently with your palm till paneer gets soft, creamy, smooth and no grains are left. 
  5. Immediately, put boiled paneer patties into cold water.
  6. Milk syrup should warm while adding paneer patties into milk syrup.