To Make Paneer
- ½ gallon full-fat milk
- 4 tablespoon strained lime juice mixed with ½ cup hot water
- Muslin cloth
To Make Sugar Syrup
- 1 cup organic sugar
- 2 ½ cup Water
- ¼ teaspoon of whole cardamom seeds
For Safforn Milk
- 500 ml whole milk (replace with half and half for keto)
- ¼ cup condensed milk (or unsweetened Crema and 4 tablespoon of sugar or 1 tablespoon Keto sweetener of choice)
- ½ teaspoon cardamom powder
- A pinch of saffron
- 2 tablespoons sugar optional
- 1 tablespoon finely chopped pistachios or nuts of choice
I have the detailed recipe of “Instant Pot Paneer” here with a video. The process involves pressure cooking milk in high for 0 minutes till milk is hot.
Then add the acidic lime water and stir well till the Paneer separates from the whey.
Take the Paneer in a Muslin cloth and rinse it with cold water. Press and keep it aside for an hour till the Paneer has no water in it.
Make Rasmalai Patties
I strongly suggest using fresh paneer while making this dish. You make paneer, drain it for an hour and proceed to the next step. I don’t like to refrigerate the paneer and use it the next day.
Take paneer in a large plate and knead the paneer by pressing it with your palm. The paneer will be grainy at this point but it turns super soft after kneading.
This step is very important. Alternatively, you can use a food processor to quickly knead the paneer. Don’t over beat the paneer or it will release some fat and break while making the patties. The best way to do in a food processor is by applying intermittent pulses and knead for about a minute.
After the knead or processing, the paneer should be very soft.
Take a spoonful of paneer and roll it between your palms to make a circle. Now press it slightly to make thin patties out of it. Set aside.
Make Sugar Syrup
While you make other patties, set the instant pot into a sauté mode.
Add sugar and water and let it come to a boiling temperature.
Now add the patties to the boiling syrup and steam them for 15-minutes with the vent in release position. This method works best for cooking the Rasmalai patties.
After the instant pot beeps, let the pressure release naturally.
Meanwhile proceed to the next step for making the saffron milk.
Make Safforn Milk
Set the instant pot to a sauté mode. Add ¼ cup of water. This helps milk not to stick to the bottom of the inner pot.
Now add milk, condensed milk, saffron and cardamom and mix well.
Let the milk come to a boil. At this point, add sugar if necessary. Mix well.
Let the milk boil for a few minutes till the milk thickens. Transfer the milk to a large bowl and chill the milk for half an hour or let it stay in the pot if you wish to simmer the patties in them before chilling. I prefer to cook the patties a little in warm milk before chilling. But this is totally a personal preference.
Make Instant Pot Rasmalai
After the natural pressure release, transfer the patties to a large bowl along with little syrup.
Since we are making Rasmalai, we will have to drain the sugar syrup.
Carefully, press each patty between your palms till the sugar syrup drains well. You don’t have to squeeze it till dry. Just drain the excess sugar syrup.
Now transfer the patties to saffron milk and mix well. I prefer to simmer the patties in the milk for a minute or two. Garnish with nuts and saffron.
Let this chill for an hour. The patties also soak more milk while chilling.
- Squeeze out water from the paneer till it becomes very dry.
- You may use white sugar or turbinado sugar to make the syrup. With the latter one, your rasgullas will turn brown.
- Have a straining system ready helps a lot as soon as you start to separate paneer from the whey water.
- I prefer to add a strainer lined with muslin cloth on a large bowl.
This way, the bowl collects the dripped whey and paneer stays on the strainer.
My instant pot Rasmalai is lightly sweet. You can make adjustments to the sweetness accordingly.
Serving: 175g | Calories: 123kcal | Carbohydrates: 12.2g | Protein: 5.2g | Fat: 4.9g | Fiber: 2.3g | Sugar: 9g