A classic Christmas Fruit Cake/Kerala Plum Cake, perfect for the festive season

"A Timeless Tradition: Crafting the Perfect Christmas Fruit Cake"    

    Christmas fruit cakes carry an enduring legacy, a culinary tradition cherished across generations. Rooted in festive rituals, this timeless dessert is a harmonious blend of candied peels, dry fruits, nuts, and gentle spices, creating a rich tapestry of flavours. For those seeking an extra festive flair, infusing spirits like brandy, whiskey, rum, or homemade wine elevates the taste and texture.

Pro Tip: For a non-alcoholic twist, fresh orange juice works wonders!

    In Kerala, it is fondly known as Plum Cake, and its presence is synonymous with the joy of Christmas, weddings, and celebratory gatherings. The tradition of baking these cakes, particularly during the holidays, transcends time, making it an indispensable part of the season.

A Heartwarming Tradition: Baking Christmas Fruit Cake

    The taste, colour, and aroma of a Christmas Fruit Cake or Kerala Plum Cake instantly transport me to cherished holiday memories spent baking alongside my mother-in-law (MIL). Our baking day was a labour of love, beginning early and lasting the entire day as we crafted 8-10 cakes for the season. This recipe is a treasured family heirloom passed down from my MIL's mother, Clementina Joseph, a tradition steeped in the art of pound cakes, where the ingredients share an equal spotlight.

    Upon my move to Malaysia, I faced the challenge of solo baking. Anxious yet determined, I acquired an oven just before Christmas. The first creation in my new kitchen was, undoubtedly, the Christmas Fruit Cake. After a few trials, I refined the recipe to suit our tastes – a version that's moist, light, and rich.  

Must-Have Ingredients for Your Fruit Cake

    Planning to bake your own Christmas Fruit Cake? These DIY ingredients from my blog will take it to the next level:

• Candied Ginger – For a hint of spicy sweetness in every bite.
• Candied Orange Peels  – Adds a citrusy, jammy depth of flavour.
• Candied Fruits – A unique twist for a burst of fruitiness.

The Art of Soaking: Infusing Flavour into Christmas Fruit Cake

    Homemade candied peels, tutti frutti, and a medley of dry fruits luxuriate in the depths of my carefully brewed Homemade Wine, an integral part of my Christmas tradition. Each year, I dedicate time to craft a unique wine, selecting a specific fruit to ferment, allowing it to mature into perfection by the next festive season. I've explored the realms of both wine and orange juice, and the outcomes have been equally enchanting.

    For those who prefer a non-alcoholic alternative, vibrant orange juice makes a delightful stand-in, offering the same luscious texture and taste. Both options promise enchanting results, with some enthusiasts even exploring the option of steeping dry fruits in tea.

    During my trials, I experimented with rum, brandy, and vodka, but my steadfast favourites remain the timeless combination of Raisin Wine and Grape Wine. When it comes to soaking the dry fruits, this combination consistently works wonders, aligning seamlessly with my personal preference. Their richness aligns seamlessly and yields consistently outstanding results.

The Secret of Colour: Mastering the Perfect Hue

    One of the hallmarks of a Christmas Fruit Cake or Kerala Plum Cake is its alluring colour, achieved through the art of caramelisation. In my family, a slightly dark brown hue is the unwritten standard. This depth of colour not only adds visual appeal but also promises a rich, robust flavour without bitterness. Achieving this perfect balance requires care, but when done right, the results are a flavour sensation.

    For those who prefer a lighter variation, the Light Fruit Cake shines in golden brown splendour, offering a subtler yet equally delightful option.

 The Finishing Touch: A Decadent Crown

Classic Christmas Fruit Cake Recipe/Kerala Plum Cake - a Timeless Delight

How to Soak Dry Fruits

How to Soak Dry Fruits for a Perfect Christmas Fruit Cake

 

Ingredients:

For Soaking:

• Golden Raisins - 1/8 cup
• Dark Raisins - 1/8 cup
• Dates - 1/8 cup
• Currants/Prunes - 1/8 cup
• Candied Peels - 1/8 cup
• Glazed Cherries - 1/8 cup
• Tutti Frutti - 1/8 cup
• Dried Cranberries - 1/8 cup
• Wine/Rum/Brandy/Orange Juice - 1–1.5 cups

   

  Pro Tip: Need to make your own Tutti Frutti or Candied Peels? Check out the detailed recipe here!

   

Method: Step-by-Step Guide on How to soak Dry Fruits:

Option 1: Soaking in Alcohol:

• Chop all the dry fruits, tutti frutti, candied ginger and candied peels.
• Place the fruits in a large, non-metallic bowl and pour enough wine/ brandy/ rum/ vodka to cover them completely.
• Cover the bowl and leave it aside for at least 24 hours, stirring occasionally.
• If time permits, soak for a month or longer to enhance flavour.
• Use a flat container to minimise the amount of alcohol needed to soak the fruits.
• Add more liquor if needed to keep the fruits covered.

Option 2: Soaking in Orange Juice:

• Soak the fruits in 1.5 cups of fresh orange juice in an airtight glass container.
• Refrigerate overnight or for 10–12 hours (do not soak for too long as it can turn bitter).
• Add a few teaspoons of sugar or brown sugar for added sweetness.
• Sprinkle in finely powdered spices for enhanced flavour.
  

   

  Pro Tip: I personally soak all the dry fruits in Homemade Raisin Wine or Grape Wine for at least a year for the best flavour and richness!

Additional Notes & Tips:

• For a Light Fruit Cake, use light-coloured fruits like dried pineapple, apricots, and tutti-frutti.
• For a Dark Fruit Cake, use darker fruits like dates, cranberries, and prunes.
• A good fruit cake should have ample dry fruits and nuts—ideally, they should make up at least half the weight of the cake.
• Always soak fruits in non-metallic containers to avoid reactions.
• Cover tightly and allow at least 2–3 days, or up to a week or month, for the fruits to absorb the wine fully.
• Choose light-coloured wines for light fruit cakes and darker wines for richer ones.
• Heat during baking will eliminate most alcohol but retain the flavours.
• Adjust the quantity of fruits and nuts based on your preference and the cake size.

Pro Tip: Soak in flat, non-metallic containers to optimise absorption and avoid metallic reactions.

How to Make Caramel

How to Make Caramel Syrup for Christmas Fruit Cakes

Caramel:

    Caramel is an essential ingredient for a classic Christmas fruit cake, adding depth and a rich, dark colour to the bake. Here's a foolproof method to prepare caramel that ensures perfect results every time.

Ingredients for Caramel:

• Sugar – ½ cup
• Water – 1 tablespoon
• Warm Water – ¼ cup

Method: Step-by-Step Guide on How to make Caramel:

• Combine Sugar and Water: In a heavy-bottomed pan, mix ½ cup of sugar and 1 tablespoon of water.
• Heat to Melt: Place the pan on medium heat and let the sugar dissolve without stirring.
• Caramelise: Allow the sugar to melt and turn golden brown. For a deeper flavour, wait until it turns dark brown, but be cautious not to burn it.
• Warm Water Preparation: Simultaneously, warm ¼ cup of water (do not boil).
• Add Warm Water: Remove the pan from heat and very carefully pour in the warm water. Take care, as the mixture may splatter.
• Final Boil: Return the pan to the flame and boil on medium heat for about 5 minutes. Stir gently to dissolve any hardened bits.
• Cool and Store: Switch off the flame and allow the caramel to cool completely. Store in an airtight container if preparing in advance.

Pro Tip: For a light cake, stop at golden brown. For rich flavour, aim for a dark brown caramel—carefully to avoid bitterness.

Notes & Tips for Perfect Caramel:

• Colour Preference: Caramelise to your desired colour, from golden to dark brown, depending on the flavour intensity you prefer.
• No Stirring Initially: Avoid stirring during the initial melting stage to ensure even caramelisation.
• Use Medium Heat: Consistent medium heat prevents the sugar from burning.
• Safety First: Always use warm water (not hot or cold) to minimise splashing when added to the hot caramel.
• Plan Ahead: Caramel can be prepared in advance and stored in the refrigerator for convenience.
  

   

  Pro Tip: We personally prefer dark brown caramel for its robust flavour and richness, a choice that is part of our family tradition. When done perfectly, the dark caramel will not taste bitter but adds a sophisticated touch to your bake!

  
  

Why Make Your Own Caramel?

    Homemade caramel enhances the overall flavour and colour of your Christmas fruit cake, elevating it from ordinary to extraordinary. The process is simple yet adds a professional touch to your baking.

    Want to master the art of making caramel? Check out the detailed "How to Make Caramel" guide for expert tips and tricks.

Spice Powder and Nuts: Adding Depth and Texture to Your Fruit Cake

    The right blend of spices and the perfect crunch of nuts can elevate your Christmas fruit cake to a whole new level. Here’s how to prepare them for the best results.

Ingredients for Spice Powder:

• Cinnamon – ¼ teaspoon
• Nutmeg – ¼ teaspoon

Method:

For Spice Powder:

• Grind the Spices: Blend cinnamon and nutmeg with a few teaspoons of sugar into a fine powder.
• Store for Later: Keep the spice powder in an airtight container until ready to use.

Notes:

• Spice Variations: While this recipe calls for cinnamon and nutmeg, you can experiment with other spices like allspice, cloves, or star anise for unique flavours.
  

   

  Pro Tip: For spices, I love the simplicity of just nutmeg and cinnamon, which complements the caramel and fruits perfectly. However, other recipes may include clove, allspice, and even star anise for a spicier profile.

  
  

Ingredients for Nuts:

• Cashew Nuts – ¼ cup
• Walnuts – ¼ cup
• Almonds – ¼ cup

Method:

For Nuts:

• Chop the Nuts: Finely chop cashews, walnuts, and almonds to ensure even distribution in the batter.

• Roast and Flour: Lightly roast the nuts and dust them with a small amount of the flour you’ll use for the cake. This prevents the nuts from sinking to the bottom during baking.

• Nut Choices: Feel free to substitute or mix other nuts like pecans or hazelnuts based on your preferences.
  

   

  Pro Tip: Always dust nuts in flour before adding them to the batter. This ensures they stay evenly distributed and don’t sink to the bottom of the cake while baking.

   

Why These Ingredients Matter:

    Spices infuse your cake with warmth and festive aromas, while nuts add a delightful crunch that contrasts beautifully with the soft texture of the cake. Preparing them correctly ensures a perfect balance in every bite.

How to Bake the Perfect Kerala Plum Cake: A Traditional Christmas Fruit Cake Recipe

Moist & Rich Christmas Fruit Cake/Kerala Plum Cake sliced to reveal its luscious texture

Cake Batter: The Foundation of a Perfect Christmas Fruit Cake

    Every delicious Christmas fruit cake begins with a well-prepared batter. Follow this detailed guide for a soft, moist, and flavour-packed bake.

Ingredients for the Cake Batter:

• All-Purpose Flour – 2 cups
• Baking Powder – 1¼ teaspoon
• Baking Soda – ½ teaspoon
• Sugar/Brown Sugar – 1 cup
• Butter – 1 cup
• Eggs – 4
• Vanilla Extract – 2 teaspoons
• Orange Marmalade – 1 tablespoon
• Orange/Lemon Zest – 2–3 tablespoons
• Wine/Orange Juice from soaking – ¼ cup

Method:

• Preheat the Oven: Set your oven to 180°C and preheat for 10–15 minutes.
• Prepare the Fruits: Drain the soaked fruits and set them aside. Retain the wine or orange juice for later.
• Powder the Sugar: Grind the sugar (brown sugar preferred for a richer hue) into a fine powder.
• Sift the Dry Ingredients: Sift the flour, baking soda, baking powder, and a pinch of salt thrice for even mixing.
• Flour the Nuts: Toss chopped nuts with a small amount of the sifted flour to prevent sinking during baking.
• Cream Butter and Sugar: Beat the butter until soft, then add powdered sugar and mix until fluffy.
• Add Eggs: Incorporate eggs one at a time, beating well after each addition for a smooth mixture.
• Flavour the Batter: Add vanilla extract, orange marmalade, caramel, and spice powder to the mix and combine thoroughly.
• Mix Fruits and Zest: Add soaked fruits and orange/lemon zest to the batter.
• Alternate Flour and Liquid: Gradually fold in the sifted flour and nuts, alternating with the retained wine or juice. Mix gently with a spatula.
• Prepare the Cake Tins: Grease and dust cake tins with flour or line with baking paper.
• Bake: Pour the batter into the tins and bake at 140–150°C for 45 minutes to 1 hour. Check with a skewer—if it comes out clean, the cake is done.
• Cool and Store: Let the cake cool in the tin before transferring to a rack. Store in airtight containers.

For Longer Shelf Life:

• Wrap the cake in a liqueur-soaked cheesecloth and plastic wrap. Refrigerate for up to 3 months.
• Drizzle with fruit liqueur/dark rum/ dessert wine/redwine before serving for enhanced flavour(Optional).

Notes:

• Temperature Tips: Eggs and butter should always be at room temperature.
• Zesty Touch: A hearty amount of orange or lemon zest adds a refreshing citrusy note.
• Sugar Swap: Brown sugar works best for a darker, richer cake.
• Wine Usage: Use only ¼ cup of retained wine in the batter. Brush the remaining wine on the cake for extended storage.

   

  Pro Tip: Baking a lighter fruit cake? Skip the caramel for a milder flavour profile. Adjust baking time based on your oven’s settings for optimal results.

   

A Sweet Finale - Rich, Moist & Flavourful Christmas Fruit Cake

    Congratulations on diving into the rich world of Christmas baking! This recipe is more than just a guide—it's a labour of love, meticulously fine-tuned over years of experimenting and perfecting the art of baking a flawless Christmas Fruit Cake.

    From adjusting oven settings to overcoming common baking challenges like sinking fruits, burning bottoms, dry textures, or uneven tops, every detail in this recipe has been carefully crafted. The result? A foolproof recipe that yields wonderfully flavourful, soft, moist, and rich cakes—cakes I am truly proud of.

    What makes this recipe even more special is the personal touch. I prepare my own tutti frutti, candied peels, candied ginger, orange marmalade, and even soak the dry fruits in homemade raisin or grape wine for over a year. The colour of the caramel, the spice mix, and the quality of these homemade ingredients work together to create a cake that’s not just visually stunning but packed with extraordinary flavour.

    The highlight? One entire cake gets finished on the day of baking because my husband and kids absolutely love it!  And my love for warm fruit cake is my best-kept secret, but I can’t resist sneaking a few slices the day it’s baked.  There is always enough when it comes to sharing at our home, so I make about 3–4 cakes usually. With the given amount of ingredients, we can make two medium-sized cakes. It’s a tradition in our family, and I hope it becomes one in yours too.

Share Your Bake!

    If this recipe helped you bake your best Christmas cake yet, I’d love to hear from you! Share your experience in the comments.  Let’s make this festive season sweeter together.

PARIPPU PRADHAMAN

HOW TO COOK PARIPPU PRADHAMAN 

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/2 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook in low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add these to the Parippu Pradhaman and mix well.
• Serve hot or cold.

NOTES :

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
• Moong Dhal can be cooked in a pressure cooker.  Cook in high flame for Three Whistles and then lower the flame and cook for two whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
• I mash half of the Dhal and leave the rest as such.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

TOM YUM GOONG

INGREDIENTS :

For Clear Version :

To Garnish :

For Creamy Version :

METHOD :

For Clear Version - 'TOM YUM NAM SAI'

• Boil the water in a large Sauce Pot.
• Slightly pound the Lemongrass, remove the outer leaves and just use the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
  Peel and thinly slice Galangal.
• Add the above ingredients along with thinly sliced Garlic and Thai/Bird's-eye Chillies into the boiling water.
• Cover the pot and leave this on a medium flame for about 10-15 minutes.
• Add Thai Chilli Paste/Tom Yum Paste to the water and allow it to boil.
• Peel, De-vein and Clean the Shrimps and add them to the boiling water.
• Add Mushrooms, Carrot Slices, Thinly sliced Onions and Tomatoes to the Soup.
• Leave this on a low flame for about 5 minutes.
• Add Fish Sauce, Salt, sugar and mix well and boil it for another minute or two.
• Switch off the flame and pour in the Lime Juice and mix well.
• Before serving Tom Yum Goong, garnish it with  Coriander Leaves and Scallions.
• Goes well with Thai Jasmine/Fragrant Rice and variety of Thai Dishes.
• Can serve Tom Yum Goong as a Soup too. 
• This way its the Clear version of Tom Yum - 'TOM YUM NAM SAI'

For Creamy Version - 'TOM YUM NAM KHON'

• Cook as per the method mentioned in 'For Clear Version' with an extra Tablespoon of Thai Chilli Paste/Tom Yum Paste.
• Finally, pour in the Evaporated Milk and leave it on low flame for a minute.
• Adjust the amount of Fish Sauce and Lime Juice to your taste.
• Check for taste and adjust the amount of Salt and Sugar too.
• Adjust and add these ingredients to get a Creamy version of Tom Yum Goong - 'TOM YUM NAM KHON'

NOTES :

• Tom Yum Goong should be slightly Sour, so adjust the amount of Fish Sauce, Salt, Sugar and Lime Juice to your taste preference.
• Prawns, Mushrooms, Onions and Tomatoes shouldn't be overcooked in Tom Yum.
• Add the garnishes just before serving to retain the fresh taste of the ingredients.
• Instead of Shrimps, can serve this soup with Chicken, Fish, Sea Food, Port or Vegetables like Mushrooms, Carrot and Cauliflower.
• In the creamy version, add more Thai Chilli Paste, Lime Juice and Fish Sauce, as the creaminess of the evaporated milk will subtle down the sourness and fiery nature of the dish. 
• For a spicier version of Tom Yum Goong, garnish with more Thai/Birds-eye Chillies.

MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

HOW TO COOK MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

INGREDIENTS :

METHOD :

• Clean the fish and draw 3-4 incisions with a sharp knife all over the fish.
• Marinate the fish he ingredients mentioned under 'To Marinate' and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium low flame until it's fried on both sides.
• Remove from oil and drain it on a paper towel.
• Finely slice Onions, crush Ginger & Garlic, and slit Green Chillies length wise and keep it aside.
• Heat oil in a pan, fry the Cashew Nuts and Raisins. Remove them from oil and allow it to drain on a paper towel.
• In the remaining oil, saute finely sliced Onions, Green Chillies and crushed Ginger & Garlic until onions are caramelized.
• Add Turmeric Powder and Red Chilli Powder to the above and fry for a while in very low flame or until raw flavour goes.
• Grind Tomatoes into a fine paste and pour it into the above mix.
• Allow this to cook on low flame until oil separates from the mix.
• Add Salt, Tamarind and a Tspn of Sugar to the mix and cook in low flame for few minutes.
• Add fried Cashew Nuts and Raisins and mix well.
• Wash the Banana Leaves and soften them*.
• Lightly brush cooking oil over the softened banana leaves.
• Spread the sauteed Masala over the banana leaves.
• Place the fried fish over the masala.
• Spoon in some more masala over the fish.
• Fold the Banana Leaves into a nice packet and secure them by tying it with a  Kitchen Twine or Banana Fibre.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish Meen Pollichathu with Onions and Green Chillies if preferred.
• Meen Pollichathu goes well with Kerala Rose Matta Rice, Kappa Puzhungiyathu etc.,

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with white Pomfret, even fish pieces can be used for the purpose.
• This recipe tastes great with Karimeen/ Pearl Spot Fish.
• Adjust spices as per your taste and fish’s size.
• Using coconut oil gives an authentic taste to Meen Pollichathu.

*How to Soften Banana Leaves :

• Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such.  so it's important to soften them before using them as wraps or while packing food items.
• Before using the banana leaves in cooking, rinse them and then wipe it dry.
• Wipe in the same direction as the lines on the leaf otherwise it may tear. 
• Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
• Pass it over the flame of a gas stove or a hot electric burner. 
• This will slightly wither the leaf and make it easy to handle.
• If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference. 
• Banana leaves self-seal when heat is applied to it.
• You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.

FEW OTHER KALLU SHAPPU GRUBS:

HOW TO COOK MEEN VEVICHATHU / MULAKITTATHU - KERALA STYLE RED FISH CURRY

INGREDIENTS:

METHOD:

• Clean the fish and draw 3-4 lines with a sharp knife all over the fish.
• Soak Cocum Pods in Luke warm water for at least 10-15 Minutes. 
• Dry roast 1/4 Teaspoon of Fenugreek seed, until they splutter, crush them into a fine powder and leave it aside.
• Crush Ginger and Garlic and keep it aside.
• Heat Coconut Oil in an Earthen Pan, splutter Mustard seeds and 1/4 Teaspoon of Fenugreek Seeds.
• Saute finely chopped Shallots, Green Chillies and Curry leaves until shallots turn translucent.
• Add crushed Ginger & Garlic and saute well until the raw flavour goes. 
• Add Turmeric Powder and Kashmiri Chilli Powder to the above and fry for a while in a very low flame.
• Add Cocum pods along with water and salt.  Bring this to boil.
• Reduce the flame and cook this curry until oil separates.
• Add the fish to the Curry and leave it in low flame until the fish is well cooked on both sides.
• Finally, sprinkle dry roasted Fenugreek seeds to the Curry and switch off the fire.
• Cover the pan and leave this on stove top until you serve.

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have cooked this curry with white Pomfret, even fish pieces can be used for the purpose.
• Adjust spices as per your taste and fish’s size.
• Kashmiri Chilli Powder is comparatively less spicy but gives a fiery red colour.
• I usually add 1/2 the amount of Red chilli powder + 1/2 Kashmiri Chilli Powder for a spicier version.
• Using coconut oil gives an authentic taste to the curry.
• This curry tastes great the next day.
• Cooking in Earthen ware is healthy and gives an exquisite taste to the curry.

FEW OTHER KALLU SHAPPU GRUBS:

RAS MALAI

HOW TO MAKE RAS MALAI

INGREDIENTS:

For  Rasagullas :

For Sugar Syrup :

For Rabdi :

METHOD :

Rabdi :

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Remove from fire and allow it to cool.

Rasagulla:

• Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
• Make small balls and flatten them up into the shape of a disc.  Keep them aside.
• Dissolve Sugar in Water along with Cardamom Powder.  Boil this into a thin Sugar syrup.
• Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
• Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
• It would have almost doubled the size, if not cover and cook for few more minutes.  
• To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
• Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside. 

Ras Malai:

• Drop these cooked Rasagullas into the Rabdi.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
• While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
• Adding Corn flour and Yellow food colouring are purely optional.
• Adjust the amount of sugar to suit your taste.
• Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
• If using this method add a bit more of Sugar to the Rabdi.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
• Keep Ras Malai refrigerated.  Stays good for about 3-4 days.