📝 About This Recipe
A sophisticated reimagining of the classic Bengali delicacy, this dish elevates soft, poached chhena dumplings into the realm of progressive fine dining. Each delicate disc is permeated with the world’s finest Kashmiri saffron, creating a luminous golden hue and a complex floral aroma. Finished with a meticulously refined pistachio dust and edible gold leaf, it offers a harmonious balance of creamy textures and nutty accents that redefine modern Indian indulgence.
🥗 Ingredients
For the Chhena (Paneer Base)
- 1 liter Full-fat cow's milk (Fresh, not ultra-pasteurized)
- 2-3 tablespoons Lemon juice (Diluted with equal parts water)
- 1 teaspoon Cornstarch (To act as a binding agent)
For the Poaching Syrup
- 1.5 cups Granulated sugar
- 5 cups Water
For the Saffron Angoori Rabri
- 1 liter Full-fat milk (Reduced to half its volume)
- 1/2 teaspoon Kashmiri Saffron threads (Toasted and crushed)
- 1/4 cup Sugar (Adjust to taste)
- 1/2 teaspoon Green cardamom powder (Freshly ground)
For Garnish and Plating
- 1/4 cup Shelled pistachios (Blanched and peeled)
- 1 sheet Edible gold leaf (Optional for fine dining finish)
- 1 tablespoon Dried rose petals (Culinary grade)
👨🍳 Instructions
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1
Bring 1 liter of milk to a boil in a heavy-bottomed pan. Once it boils, turn off the heat and let it cool for 2-3 minutes to prevent the chhena from becoming rubbery.
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2
Gradually add the diluted lemon juice, stirring gently until the milk curdles completely and the greenish whey separates. Strain through a muslin cloth.
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3
Rinse the collected chhena under cold running water to remove the citrus flavor. Squeeze out the excess water and hang the cloth for 30 minutes to ensure the right moisture balance.
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4
While the chhena drains, prepare the Rabri. Simmer 1 liter of milk in a wide pan, scraping the sides frequently, until it reduces to 500ml. Add sugar, cardamom, and the crushed saffron.
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5
Transfer the drained chhena to a clean marble surface. Add cornstarch and knead with the heel of your palm for 8-10 minutes until it becomes a smooth, non-greasy dough.
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6
Divide the dough into 12 equal portions and roll them into smooth, crack-free balls, then gently flatten them into small discs.
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7
In a wide pot, combine 1.5 cups sugar and 5 cups water. Bring to a rolling boil. Carefully drop the discs into the syrup, cover with a lid, and cook on high heat for 15 minutes.
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8
The discs should double in size. Remove from the heat and let them cool in the syrup for 10 minutes. Gently squeeze the syrup out of each disc using two flat spoons.
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9
Submerge the warm discs into the prepared Saffron Rabri. Allow them to soak for at least 3-4 hours in the refrigerator to absorb the flavors and develop a creamy interior.
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10
Prepare the Pistachio Dust: Pulse the blanched, dried pistachios in a spice grinder until they form a fine, vibrant green powder. Sieve to ensure a uniform texture.
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11
To plate: Place two chilled Rasmalai discs in a shallow artisanal bowl. Pour a generous amount of the golden saffron milk around them.
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12
Garnish with a precise line of pistachio dust across the discs, followed by a fragment of gold leaf and a few dried rose petals for a contemporary aesthetic.
💡 Chef's Tips
Always use cow's milk for the chhena as it results in a much softer and more porous texture than buffalo milk. Do not over-knead the chhena; stop as soon as it releases a bit of oil and feels smooth to the touch. Ensure the sugar syrup is at a constant rolling boil when adding the discs to prevent them from breaking. For a deeper saffron infusion, soak the saffron threads in two tablespoons of warm milk for an hour before adding to the Rabri. Serve the dish chilled but not ice-cold to allow the subtle floral notes of the saffron to shine.
🍽️ Serving Suggestions
Pair with a glass of chilled Late Harvest Riesling or a sweet Muscat for a classic dessert wine match. Serve alongside a small glass of warm, spiced Masala Chai for a traditional contrast. Accompany with a side of silver-dusted almond tuiles for an added textural crunch. A light spray of edible rose water mist over the table just before serving enhances the sensory experience.