Use Fresh Ingredients: Always use fresh milk and paneer (chhena) for the best texture. Fresh ingredients make the rasmalai softer and tastier.
Knead the Paneer: Knead the paneer until it’s smooth and soft. This helps make the rasmalai spongy and light.
Cook on Low Heat: Cook the paneer balls in sugar syrup on low heat. This allows them to absorb the syrup, making them juicy and soft.
Soak in Cold Milk: After cooking, soak the rasmalai in cold, thickened milk. This keeps them moist and soft.
Use Full-Cream Milk: Full-cream milk makes the rasmalai richer and creamier, adding to the softness.
Don’t Overcook: Don’t overcook the paneer balls. Once they double in size, take them off the heat to keep them soft.
Add Cardamom: Add a pinch of cardamom powder to the milk syrup for a traditional flavor.
Garnish with Saffron and Nuts: Garnish the rasmalai with saffron and chopped nuts for extra flavor and a nice texture.
Let Them Rest: Let the rasmalai sit in the fridge for a few hours before serving. This helps them absorb the flavors and become softer.
Serve Chilled: Rasmalai is best served chilled. The cold makes them even softer and more enjoyable.