To begin making Traditional Rasmalai Recipe, get all the ingredients ready. Make sure that the chena or paneer should is not too much moist or be too dry.

Take all the chenna on a plate and add sooji to it and knead for about 5 minutes. Reason to add semolina is to help it act as a binding agent. Knead it well with your palms for 5 to 6 minutes to get smooth texture. This kneading process is very important and it decides the texture of rasmalai.

Divide the paneer/cottage cheese/chhena into equal portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Prepare all the rasmalai patties in this way. Keep in mind that the rasmalai patties will expand in size while cooking.

Meanwhile, in a large saucepan, add sugar and water, and bring it to boil in medium heat. Mix and continue stirring the sugar syrup until it will be dissolved.

When the sugar syrup will start to boiling. ..drop Rasmalai Patties gently to the sugar syrup, drop patties according to the size of your pan. The size of the rasmalais will be doubled on cooking in sugar syrup.

Cover the vessel with lid and cook 25 minutes on medium flame .Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.

Turn off the heat, transfer he Rasmalai Patties into a serving bowl without sugar syrup, and allow them to cool. After cooling down you can press the rasmalai patties in your palms. be gentle and don’t apply too much of pressure, as then the rasgullas will break. there should be no sugar syrup in the Rasmalai after cooking and hence we gently squeeze out all sugar syrup out of them.

Take the prepared rabdi now, and add the additional dry fruits or nuts, and pour over the rasmalai. Keep refrigerated for 3-4 hours.

After 3-4 hours, take out from fridge, garnish rasmalai with saffron strands and serve.

Serve as a dessert after a diwali dinner along with desserts like Kesari Gujiya Recipe and Kaju Katli Recipe (Kaju Barfi) or even during evening when you have guests at home.