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Orange Rasmalai

Orange Rasmalai

Cooking Time

Preparation Time : 25

Cook Time : 50

Total Time : 75


Serves 8

  • Milk 1.5 litre

  • Sugar 3/4 cups

  • Water 3 cups

  • Lemon juice 2 tbsp

  • Saffron food color 1/2 tsp


  • 01

    Boil Half Liter Milk In The Heavy Bottom Vessel. When It Boiled Switch Off The Gas.

  • 02

    Add Lemon Juice And Cover The Milk. After Few Mins Milk Is Fully Curdled.

  • 03

    Strain The Milk In A Muslin Cloth And Wash In A Fresh Water For 2 - 3 Mins.

  • 04

    Hung The Paneer In A Muslin Cloth For Half An Hour. Now We Get Soft Paneer.

  • 05

    We Mash The Paneer Very Well And Make A Soft And Smooth Dough.

  • 06

    Add Saffron Food Color And Mix Well Divide The Dough In Ten Balls.

  • 07

    Roll Each Balls Between Your Palms. All The Balls Are Made In The Same Way.

  • 08

    Now We Take Pressure Cooker. Add Half Cup Of Sugar And Two And Half Cup Of Water And Also Add Paneer Balls And Steam It.

  • 09

    When Cooker Release The Whistle Simmer The Gas For Ten Mins.

  • 10

    Once Cooled,Open The Cooker Lid. The Rasgulla Should Be Floating On The Syrup And Its Size Should Be Double

  • 11

    Boil One Ltr Milk In A Heavy Bottom Vessel. Once Boiled Keep In A Low Flame. Stir In Between Thickening The Milk.

  • 12

    Cook Well Till It Gets Thick. Add 1/4 Cup Of Sugar And Mix Well.

  • 13

    Two Orange Cut Into Small Pieces(Remove The Outer Thick Skin And Seeds) And Take Juice Of Three Orange.

  • 14

    Keep The Orange Pulp And Orange Juice In Fridge Too.

  • 15

    Once The Milk Is Completely Cool Mix The Orange Pulp And Orange Juice In The Cold Thickened Milk Drop The Paneer Balls Into The Thick Milk.

  • 16

    Keep In The Freeze For Two Hours Yummy Orange Rasmalai Is Ready To Serve Garnish With Silver Vark Serve Chilled.



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