Low Sodium Rasmalai
Indulge guilt-free in the timeless elegance of Low Sodium Rasmalai, a lighter spin on the beloved Indian dessert, perfect for health-conscious food lovers. This recipe swaps traditional heavy ingredients for a lower sodium alternative while preserving the classic creamy texture and rich flavor. Delicate paneer patties are hand-kneaded with a touch of cornstarch for a silky finish, simmered in a light sugar syrup until they double in size, and then soaked in fragrant saffron-infused milk, elevated with the aromatic warmth of cardamom. Garnished with sliced almonds and vibrant pistachios, this dessert is just as visually stunning as it is delectable. Ready in under two hours, this recipe delivers indulgence and balance, making it an ideal choice for mindful sweet treats.
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Recipe Information
Ingredients
- 1 litre Whole Milk
- 2 tablespoons Lemon Juice
- 1 teaspoon Cornstarch
- 1/3 cup Sugar
- 10 strands Saffron Strands
- 5 pods Green Cardamom Pods
- 10 whole, blanched and sliced Almonds
- 10 whole, chopped Pistachios
- 500 ml Milk
Instructions
Begin by preparing the paneer: Boil 1 litre of milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent burning.
Once the milk boils, reduce the heat and add lemon juice gradually while stirring. The milk will curdle, separating into curds and whey. Continue stirring gently until the whey is transparent.
Remove from heat and strain the curdled milk using a muslin cloth or a fine sieve, collecting the curds. Rinse under cold running water to remove any lemon juice residue.
Gather the muslin cloth's edges and squeeze out excess water. Hang it for about 30 minutes to allow the remaining whey to drain out.
Knead the drained paneer on a clean surface for about 5-10 minutes until smooth, soft, and creamy. This is crucial for the texture of the rasmalai.
Add cornstarch to the kneaded paneer and mix well. Divide the paneer into 12 equal portions and shape them into flat disc-like patties.
In a wide pot, bring 500 ml of water and 1/4 cup sugar to a boil, then gently place the paneer discs into the simmering syrup. Cover and cook over medium heat for 15 minutes. The discs will double in size. Once done, remove from heat and let them cool in the syrup.
For the saffron milk base, pour 500 ml of milk into another pot and bring to a boil. Reduce the heat and simmer gently, stirring frequently until the milk reduces to about 3/4 of its original quantity.
Add the remaining sugar, saffron strands, and crushed cardamom pods to the milk and stir well. Continue simmering until the sugar has dissolved completely, stirring occasionally.
Gently squeeze the paneer discs to remove excess sugar syrup and add them to the warm saffron-milk mixture.
Allow the rasmalai to soak in the milk for at least a few hours, preferably overnight for best results.
Garnish with sliced almonds and chopped pistachios before serving.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 143.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 1965 mg | 151% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 2506 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
