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Name of Event

Deepavali (Diwali) - the festival of lights

Cuisine From



A sweet Indian delicacy made from paneer served in a chilled, sweet milk sauce.


Yield 48 patties
Preparation time 30 mins
Cooking time 30-40 mins.
Main Ingredient Milk and sugar


For ralsmalai patties:

  • 16 cups milk
  • 1/2 cup lemon juice
  • 5 cup water
  • 1 1/2 cup sugar
  • 1/2 tsp cardomom powder

For milk malai/sauce:

  • 5 cup milk
  • 400ml condensed milk
  • 1/2 tsp cardomom powder

Garnish with:

  • Shaved almonds and pistachios for garnish.



To make the rasmalai

  • Boil the milk in a pot, just as it begins to boil add the lemon juice, stirring gently. Reduce heat to the lowest setting and stir to help the milk curdle.
  • This should only take a couple of minutes at maximum. The curds will coagulate and separate from the watery whey. At this point, remove from heat.
  • Line a sieve with a muslin/cheesecloth and place it on top of a saucepan or bowl. Strain the cheese and run some cold water through it. You can  discard the watery whey.
  • Wrap up the cheese tightly in the cloth and firmly squeeze out any excess water.
  • It is essential to ensure all water has been removed.
  • In a food processor, blend the paneer for a couple of minutes. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub into a little ball with your fingers until. You should be able to make a smooth, firm ball.
  • Remove paneer from processor and places on a dry surface. Begin to knead the paneer until it  rolls into a smooth dough.
  • Now, divide the paneer dough into 48 parts and roll into balls. Press each ball slightly on top with your palms so a pattie shape forms. The patties should be firm and smooth with no cracks.
  • In a pressure cooker, mix together the water, sugar and cardomom powder. Places the patties into the pressure cooker and cook for 8 minutes after the first whistle. ( We had to do this in two batches). Remove from heat.
  • Wait a couple of minutes before carefully removing the steam and open the pressure cooker.
  • Remove the patties and gently squeeze them.


      If you do not have a pressure cooker follow these instructions:

  • Bring 4-6 cups of water to a boil, and shape the paneer into balls as normal in the mean time.
  • Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes). Then proceed with next steps above.


To make the malai

  • Bring the 5 cups of milk to boil and the condensed milk and cardomom powder, stirring constantly. Reduce the heat and let it simmer, stirring gently every few minutes.
  • Continue to do this for about 15-20 minutes or until the milk thickens.

Putting it all together

  • Add the patties to the milk and let it simmer for a few minutes.
  • Place in a serving bowl and garnish with the almonds and pistachios.
  • Serve chilled.

This recipe has been provided with the kind permission of Monica's Spice Diary-Indian Food Blog  Please visit her site for an outstanding selection of tasty Indian recipes.