Easy Rasmalai
Classic Indian dessert of soft, spongy chhena discs soaked in fragrant saffron-infused milk sauce, garnished with nuts.
Equipment
Ingredients
Ingredients
whole milk (divided)
1.5 L
lemon juice
3 tbsp
water
2 L
sugar
300 g
cardamom powder
0.5 tsp
saffron strands
10 threads
pistachios (chopped)
2 tbsp
almonds (chopped)
2 tbsp
Instructions
Prepare the chhena (paneer)
Bring 1 liter milk to a boil and curdle it with lemon juice to make fresh paneer.
Strain and wash the chhena
Strain the curdled milk through a muslin cloth and rinse with cold water to remove the lemon flavor.
Knead the chhena
Knead the chhena for 5-7 minutes until it becomes smooth and soft.
Shape the rasmalai discs
Divide the chhena into 8 equal portions and shape each into a flat disc.
Make sugar syrup
Boil water with 200 g sugar in a wide pan until the sugar dissolves completely.
Cook the chhena discs
Gently drop the chhena discs into the boiling syrup and cook for 2 minutes on high heat, then 3 minutes on medium heat.
Prepare the rabri (milk sauce)
Boil the remaining 500 ml milk with saffron, cardamom, and 100 g sugar until it thickens slightly.
Assemble the rasmalai
Squeeze the chhena discs gently to remove excess syrup, then soak them in the warm rabri for 30 minutes.
Garnish and serve
Serve chilled rasmalai garnished with chopped pistachios and almonds.
Original recipe
Storage
Best consumed within 2 days. Store in an airtight container in the refrigerator.
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