Rasmalai
Indulge in the decadent and traditional Indian dessert, Rasmalai, a delightful treat of soft paneer discs soaked in creamy, saffron-infused milk. This recipe combines homemade chenna crafted from fresh whole milk, simmered sugar syrup, and a luscious milk reduction flavored with cardamom and saffron for an irresistibly aromatic experience. Garnished with crunchy pistachios and almonds, Rasmalai offers a perfect balance of texture and flavor, making it a show-stopping centerpiece for celebrations or a soothing finish to any meal. Ready in just a few steps, this chilled dessert is as beautiful as it is delicious, and a must-try for lovers of authentic Indian sweets.
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Recipe Information
Ingredients
- 2 liters Whole milk
- 3 tablespoons Lemon juice
- 2 cups Sugar
- 4 cups Water
- 10 strands Saffron strands
- 4 pods Cardamom pods, crushed
- 2 tablespoons Pistachios, chopped
- 2 tablespoons Almonds, chopped
Instructions
Start by preparing the paneer or chenna. Bring 1 liter of whole milk to a boil, and then remove from heat.
Add the lemon juice to the hot milk and stir gently until the milk curdles.
Once curdled, strain the mixture through a muslin cloth or fine sieve to separate the solid chenna from the whey.
Rinse the chenna under cold water to remove the lemony flavor, then gently squeeze out the excess water.
Knead the chenna with your hands for about 7-10 minutes until it becomes a smooth and soft dough.
Divide the dough into small portions and shape each portion into a flat disc (approximately 2 inches in diameter).
In a large pot, combine 4 cups of water and 1.5 cups of sugar, and bring it to a rolling boil.
Add the chenna discs carefully into the boiling sugar syrup, cover, and let them cook for about 15-20 minutes. They will puff up and double in size.
Remove the pot from heat and let the chenna discs cool in the syrup.
In another pot, boil the remaining 1 liter of milk, stirring frequently to prevent burning.
Once it reduces by half, add the remaining sugar, saffron strands, and crushed cardamom pods to the milk. Stir well.
Allow the milk to simmer on low heat for about 20-30 minutes until it thickens slightly, then remove from heat.
Gently squeeze the cooled chenna discs to remove any excess syrup and add them to the thickened milk.
Let the rasmalai soak in the milk for at least 1 hour, preferably more to absorb the flavors.
Before serving, garnish with chopped pistachios and almonds.
Serve chilled, allowing the flavors and richness of the dessert to shine.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 84.0 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 415 mg | 32% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 511 mg | 11% | |
*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.
