Description
Rasmalai is a traditional Indian dessert consisting of soft, spongy cheese patties soaked in sweet, saffron-flavored, cardamom-spiced milk syrup enriched with almonds and pistachios. This creamy and fragrant delicacy is perfect for festive occasions and special celebrations.
Ingredients
Scale
For the Cheese Patties (Chenna):
- 1.5 litres milk
- 4 tbsp white vinegar mixed with 4 tbsp water
For the Rabdi (Flavored Milk):
- 700 ml milk
- Pinch of saffron strands
- 20 g almonds, slivered
- 20 g shelled pistachios, slivered
- ½ tsp ground cardamom
- 100 g caster sugar
For the Sugar Syrup:
- 200 g caster sugar
- 4 green cardamom pods
- 950 ml water
For Garnishing:
- 20 g pistachios, finely chopped
- 20 g almonds, finely chopped
Instructions
- Prepare the Cheese Curd: Put 1 tbsp water in a saucepan to prevent milk from burning, then pour in 1.5 litres of milk and bring to a boil over medium heat. Stir frequently, scraping the film that forms on top and sides, then switch off the heat once boiling.
- Curdle the Milk: Mix 4 tbsp water into 4 tbsp vinegar. Gradually add this to the hot milk in additions, stirring gently after each addition. Let the mixture stand undisturbed for 10 minutes to curdle and separate. If not separated, gently heat for an additional 5 minutes on low.
- Strain the Curd: Line a large colander with cheesecloth or muslin and pour the curdled milk through to separate whey from curds. Rinse the curds under cold water to remove vinegar taste and leave to drain.
- Drain Excess Water: Gather the cloth and squeeze out most moisture. Tie the cloth and hang it on a tap or over a bowl to drain completely for at least 1 hour.
- Prepare the Rabdi: In a saucepan, bring 700 ml milk to a boil over medium heat. Add saffron, slivered almonds, pistachios, and ground cardamom. Once bubbling, add 100 g sugar, stir gently and cook for 5 more minutes. Remove from heat and set aside.
- Knead the Chenna: Remove the drained curd from cloth onto a clean surface. Break into small crumbs and knead using the heel of your hand for 7-8 minutes until smooth and pliable, avoiding overworking.
- Shape Rasmalai Patties: Roll the kneaded curd into a log and divide into 10-14 equal pieces. Shape each into a smooth ball and gently flatten to create disks, allowing minor cracks at edges.
- Make Sugar Syrup and Cook Patties: In a deep wide pan, combine 200 g sugar, 4 green cardamom pods, and 950 ml water. Heat over medium-high until sugar dissolves. Bring to a boil on high heat, remove cardamom pods, add rasmalai patties carefully, cover with a lid and cook for 10 minutes. Then cook uncovered on medium-high for an additional 2-3 minutes. Remove from heat and cool the patties in the syrup.
- Combine Patties with Rabdi: Reheat rabdi slightly. Remove rasmalai from syrup and gently squeeze out excess syrup without breaking. Add patties to the warm rabdi, cover, and let sit at room temperature for 5-6 hours to absorb flavors before serving.
Notes
- Make sure to knead the cheese curds until smooth to avoid grainy texture.
- Do not overcook the patties in the syrup to keep them soft and spongy.
- The longer resting time in rabdi enhances the flavor and softness.
- Use full-fat milk for richer taste and creamier texture.
- Rasmalai is best served chilled or at room temperature.
- Ensure to rinse the curds thoroughly to remove any vinegar taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Rasmalai, Indian dessert, Ras malai recipe, Milk dessert, Saffron flavored dessert, Cardamom sweets, Indian sweets
