Orange Rasmalai

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Orange Rasmalai


Cooking Time

Preparation Time :25 Min

Cook Time : 50 Min

Total Time : 1 Hr 15 Min


Serves : 8
  • 1.5 litre milk

  • 3/4 cups sugar

  • 3 cups water

  • 2 tbsp lemon juice

  • 1/2 tsp saffron food color


  • Boil Half Liter Milk In The Heavy Bottom Vessel. When It Boiled Switch Off The Gas.
  • Add Lemon Juice And Cover The Milk. After Few Mins Milk Is Fully Curdled.
  • Strain The Milk In A Muslin Cloth And Wash In A Fresh Water For 2 - 3 Mins.
  • Hung The Paneer In A Muslin Cloth For Half An Hour. Now We Get Soft Paneer.
  • We Mash The Paneer Very Well And Make A Soft And Smooth Dough.
  • Add Saffron Food Color And Mix Well Divide The Dough In Ten Balls.
  • Roll Each Balls Between Your Palms. All The Balls Are Made In The Same Way.
  • 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.
  • When Cooker Release The Whistle Simmer The Gas For Ten Mins.
  • Once Cooled,Open The Cooker Lid. The Rasgulla Should Be Floating On The Syrup And Its Size Should Be Double
  • Boil One Ltr Milk In A Heavy Bottom Vessel. Once Boiled Keep In A Low Flame. Stir In Between Thickening The Milk.
  • Cook Well Till It Gets Thick. Add 1/4 Cup Of Sugar And Mix Well.
  • Two Orange Cut Into Small Pieces(Remove The Outer Thick Skin And Seeds) And Take Juice Of Three Orange.
  • Keep The Orange Pulp And Orange Juice In Fridge Too.
  • 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.
  • Keep In The Freeze For Two Hours Yummy Orange Rasmalai Is Ready To Serve Garnish With Silver Vark Serve Chilled.