Rasmalai instant pot is a Bengali dessert made with discs of milk solids soaked in sweet thickned milk. As Diwali is approaching we all are looking for dessert recipes that can be made easily. Rasmalai instant pot is one of those recipes which can be made easily and quickly.
What is rasmalai made of?
Rasmalai is made of flattened balls of chenna (aka panner) soaked in sweetened milk. Check the instant pot paneer recipe for preparing chenna.
What does it taste like?
Rasmalai has a rich, creamy taste on the palate with a hint of cardamom and saffron.
What is rasgulla?
Rasgulla is milk solids balls or disks cooked in light sugar syrup. To make rasmalai, the first rasgulla is made then it is added to the sweet thickened milk.
How to prepare rasmalai instant pot
- Check out the instant pot paneer recipe for chenna.
- Transfer the paneer block to a clean surface or a plate. Break it into small crumbles and start kneading with the palm of your hand. The paneer dough should be smooth and it may take at least 5-10 minutes to smoothen. This step is important for light and spongy rasmalai.
- If you feel, the panner is not drained well, the dough is not coming together. Add corn starch and knead the dough until it soft and airy.
- To start shaping the disks, divide the paneer dough into equal parts. Take each one in between your palms and start rolling until it is smooth without any cracks. Now gently put some pressure in between your palms and flatten the ball. Make sure there are no cracks.
- Repeat the step with the rest of the balls. Cover them with a damp cheesecake cloth so they don’t get dry.
Rabdi instant pot
- Add milk, cardamom powder, saffron, sugar, and chopped nuts to the instant pot. Close the lid and vent sealed.
- Cook it on SOUP/BROTH for 15 minutes. Do Natural pressure release to avoid spills. Let it cool down.
Making rasagulla
- Turn on SAUTE, add sugar and water, and bring it to a boil. Close it with a glass lid to make it fast. Once the water starts boiling, turn off SAUTE and add flattened paneer disks. Close the lid, and vent.
- Set the timer, PORDDIGE 5 min high. When the timer is done, Release pressure after 5 minutes.
- Add the flattened disk and some syrup to ice-cold water to stop cooking. Let them cool down for at least 10 minutes.
Assembling rasmalai
- Take the flattened paneer disks from the ice bath and squeeze them between your palms to remove all the sugar syrup.
- Now dunk the flattened disks to warm rabdi. Repeat the step until all disks are added to rabdi.
- Close the bowl and refrigerate it overnight.
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MANGO RAVA KESARI – INSTANT POT
Rasmalai instant pot
Rasmalai instant pot is a Bengali dessert made with discs of milk solids soaked in sweet thickned milk. Rasmalai instant pot is one of those recipes which can be made easily and quickly.
Print Recipe
Equipment
Ingredients
For Chenna
- Homemade paneer
- 1/2 tsp corn flour (optional) if the paneer is not well-drained use it
For Rabdi
- 2 cups milk
- 1/4 tsp cardamom powder
- chopped nuts (almonds, pistachios) as per your wish
- 1/2 cup sugar
Instructions
HOW TO PREPARE RASMALAI INSTANT POT
- Check out the instant pot paneer recipe for chenna.
- Transfer the paneer block to a clean surface or a plate. Break it into small crumbles and start kneading with the palm of your hand. The paneer dough should be smooth and it may take at least 5-10 minutes to smoothen. This step is important for light and spongy rasmalai.
- If you feel, the panner is not drained well, the dough is not coming together. Add corn starch and knead the dough until it soft and airy.
- To start shaping the disks, divide the paneer dough into equal parts. Take each one in between your palms and start rolling until it is smooth without any cracks. Now gently put some pressure in between your palms and flatten the ball. Make sure there are no cracks.
- Repeat the step with the rest of the balls. Cover them with a damp cheesecake cloth so they don’t get dry.
RABDI INSTANT POT
- Add milk, cardamom powder, saffron, sugar, and chopped nuts to the instant pot. Close the lid and vent sealed.
- Cook it on SOUP/BROTH for 15 minutes. Do Natural pressure release to avoid spills. Let it cool down.
MAKING RASAGULLA
- Turn on SAUTE, add sugar and water, and bring it to a boil. Close it with a glass lid to make it fast. Once the water starts boiling, turn off SAUTE and add flattened paneer disks. Close the lid, and vent.
- Set the timer, PORDDIGE 5 min high. When the timer is done, Release pressure after 5 minutes.
- Add the flattened disk and some syrup to ice-cold water to stop cooking. Let them cool down for at least 10 minutes.
ASSEMBLING RASMALAI
- Take the flattened paneer disks from the ice bath and squeeze them between your palms to remove all the sugar syrup.
- Now dunk the flattened disks to warm rabdi. Repeat the step until all disks are added to rabdi.
- Close the bowl and refrigerate it overnight.
Servings: 20
