📝 About This Recipe
Rasmalai is the crown jewel of Bengali sweets, consisting of delicate, pillowy cottage cheese discs soaked in a rich, cardamom-scented saffron milk. This decadent dessert offers a sublime melt-in-the-mouth texture that balances the floral notes of saffron with the crunch of pistachios. It is a labor of love that transforms humble milk into a sophisticated masterpiece fit for a royal celebration.
🥗 Ingredients
For the Chenna (Cheese Discs)
- 1 liter Full-fat cows milk (not ultra-pasteurized)
- 2 tablespoons Lemon juice or Vinegar (diluted with 2 tbsp water)
- 1 teaspoon Cornstarch (helps in binding)
- 1 cup Ice cubes (to stop the cooking process)
For the Sugar Syrup (Poaching Liquid)
- 1 cup Sugar (granulated)
- 4 cups Water
For the Rabri (Saffron Milk Sauce)
- 500 ml Full-fat milk (for a rich consistency)
- 1/4 cup Sugar (adjust to taste)
- 12-15 Saffron strands (soaked in 1 tbsp warm milk)
- 1/2 teaspoon Cardamom powder (freshly ground for best aroma)
For Garnish
- 1 tablespoon Pistachios (slivered)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried rose petals (edible, optional)
👨🍳 Instructions
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1
Start by making the Rabri. In a wide, heavy-bottomed pan, bring 500ml of milk to a boil. Reduce heat and simmer, stirring occasionally to prevent burning, until it reduces to about half its volume.
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2
Add the sugar, cardamom powder, and the saffron-infused milk to the reduced milk. Simmer for another 5 minutes, then turn off the heat and set aside to cool to room temperature.
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3
For the Chenna, boil 1 liter of milk in a separate pot. Once boiling, turn off the heat and add the diluted lemon juice gradually, stirring gently until the milk curdles completely and the greenish whey separates.
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4
Immediately add ice cubes to the pot to stop the cooking, which keeps the cheese soft. Drain the curdled milk through a colander lined with a thin muslin or cheesecloth.
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5
Rinse the collected Chenna under cold running water to remove any traces of lemon juice or vinegar acidity.
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6
Squeeze out the excess water and hang the cloth for about 30-45 minutes. The Chenna should be moist but not dripping.
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7
Transfer the Chenna to a clean plate. Add cornstarch and begin kneading with the heel of your palm for 5-7 minutes until the mixture is smooth, non-sticky, and slightly greasy.
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8
Divide the dough into 12 equal portions. Roll them into smooth balls and flatten them gently into small discs, ensuring there are no cracks on the edges.
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9
In a large, wide pressure cooker or pot, combine 1 cup sugar and 4 cups water. Bring to a rolling boil.
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10
Gently drop the discs into the boiling syrup. Cover and cook on medium-high heat for 15 minutes. The discs should double in size.
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11
Remove the discs from the syrup and let them cool slightly. Gently press each disc between two spoons to remove excess syrup without breaking them.
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12
Drop the warm discs into the prepared Saffron Milk (Rabri). Let them soak for at least 4-5 hours, or preferably overnight in the refrigerator, to absorb the flavors.
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13
Garnish with slivered pistachios, almonds, and rose petals before serving chilled.
💡 Chef's Tips
Always use full-fat cow's milk for the softest Chenna; buffalo milk can make the discs too tough. Do not over-squeeze the Chenna; it needs a tiny bit of moisture to remain soft after cooking. Kneading is the most critical step—stop as soon as your palm feels slightly oily to avoid releasing too much fat. Ensure the sugar syrup is boiling vigorously when you drop the discs in, otherwise they may disintegrate. If the discs have cracks before boiling, they will break in the syrup; knead a little more if needed.
🍽️ Serving Suggestions
Serve chilled in individual glass bowls to showcase the beautiful saffron color. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Serve as a grand finale to a traditional Indian thali or festive dinner. Accompany with a few pieces of crunchy Jalebi for a contrast in textures. Add a drop of Kewra water to the milk sauce for an extra layer of Mughlai fragrance.