Rasmalai
Rasmalai is a classic Bengali dessert made from soft, spongy chenna (paneer) balls soaked in thickened, sweetened milk infused with cardamom and saffron. Garnished with chopped dry fruits like pistachios and almonds, it is served chilled and is known for its rich, creamy, and mildly sweet flavor. A festive favorite across India.
Ingredients
For Chenna
- Cow milk – 1lt
- Vinegar – 2-3 tbsp
- Water – a dash
For Syrup
- Sugar – ½ kg
- Water – 250ml
- Reetha – 2no
For Flavoured milk
- Milk (full fat) – 500ml
- Cardamom powder – ½ tsp
- Rose water – 1tbsp
- Saffron (dissolved) – 4tbsp
- Sugar – 75gms
- Pista Chopped – handful
- Almonds chopped – handful
- Cheese cloth or muslin cloth – a large piece
Instructions
- In a pan bring milk to a boil. Dilute vinegar with a dash of water and add it to the boiling milk. Once the milk splits, turn off heat and add chilled water to it. Stain through a muslin cloth. Squeeze out water and while the cheese is still Lukewarm spread it on to the kitchen counter and start rubbing it with your palm till it all its grains become creamy.
- Divide into equal portions and roll them round (like a ping pong size) & then flatten them.
- Mix together sugar and water and bring to a boil. Once the sugar dissolves, add in the rasmalai. Do not stir, just let it come back to a boil. Add a dash of Reetha water. Cook for 15-20mins.
- Mix together sugar and water and bring to a boil. Once the sugar dissolves, add in the rasmalai. Do not stir, just let it come back to a boil. Add a dash of Reetha water. Cook for 15-20mins.
- For flavoured milk mix all the ingredients and bring to a boil. Cook for 5-8mins more. Cool it completely.
- Take the rasmalai and squeeze it gently to remove excess sugar syrup and dip them in the flavoured milk. Repeat for all. Keep them that way for 2-3hours. Serve chilled.
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