Step 1: Make Chhena (Paneer)

• Boil 1 liter milk in a heavy-bottom pan.
• Once it comes to a boil, turn off the heat and slowly add lemon juice while stirring.
• When the milk curdles completely, strain it using a muslin cloth.
• Rinse with cold water to remove lemon flavor. Hang the cloth for 30–45 minutes to drain excess water.

Step 2: Knead & Shape

• Take the chhena and knead it for 8–10 minutes until smooth.
• Divide into 8–10 small equal balls and flatten them slightly.

Step 3: Cook the Rasmalai Balls

• In a wide pan, bring 1½ cups water + ½ cup sugar to a boil.
• Add the paneer balls, cover, and cook on medium flame for 12–15 minutes.
• The balls will double in size. Remove and cool slightly.

Step 4: Prepare Rabri (Flavored Milk)

• Boil 1 liter milk and simmer until it reduces to 60%.
• Add sugar, saffron, cardamom, and chopped nuts.
• Stir occasionally for 15–20 minutes until thick and creamy.
• Add rose water and turn off the flame.

Step 5: Assemble Rasmalai

• Gently squeeze the cooked rasmalai balls and add them to the hot rabri.
• Chill in the refrigerator for at least 2 hours.

🍽️ Serving Suggestions

• Serve chilled in bowls with extra rabri and a sprinkle of nuts
• Ideal for Diwali, Holi, Eid, or birthday feasts
• Pair with light Indian meals like pulao or paratha thali

💡 Pro Tips

• Use full-fat milk for both chhena and rabri for best results
• Do not overcook chhena balls or they’ll become rubbery
• For extra flavor, soak a few saffron strands in warm milk before adding

🧠 Nutritional Highlights

✅ High in calcium and protein from milk

✅ Rich and satisfying — best enjoyed occasionally!

✅ Gluten-free Indian sweet