Rasmalai

Delight in the creamy indulgence of Rasmalai, a beloved Indian dessert known for its delicate balance of flavors and melt-in-your-mouth texture. Made from soft, spongy chenna (fresh paneer) discs soaked in a luxurious saffron-infused milk syrup, this sweet treat is both comforting and elegant. Hints of cardamom add warmth, while a garnish of chopped pistachios and almonds lends a delightful crunch to every bite. Perfectly chilled, Rasmalai is a show-stopping dessert for festive occasions, family celebrations, or simply to satisfy your sweet tooth. With its intricate preparation and rich, aromatic profile, this iconic classic is sure to become a centerpiece of your dessert repertoire. Keywords: Rasmalai recipe, Indian dessert, chenna, milk-based dessert, saffron-infused sweets, cardamom garnish, festive treats.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 liters Whole milk
• 3 tablespoons Lemon juice
• 2 cups Sugar
• 4 cups Water
• 10 strands Saffron strands
• 4 pods Cardamom pods, crushed
• 2 tablespoons Pistachios, chopped
• 2 tablespoons Almonds, chopped

Directions

Step 1

Start by preparing the paneer or chenna. Bring 1 liter of whole milk to a boil, and then remove from heat.

Step 2

Add the lemon juice to the hot milk and stir gently until the milk curdles.

Step 3

Once curdled, strain the mixture through a muslin cloth or fine sieve to separate the solid chenna from the whey.

Step 4

Rinse the chenna under cold water to remove the lemony flavor, then gently squeeze out the excess water.

Step 5

Knead the chenna with your hands for about 7-10 minutes until it becomes a smooth and soft dough.

Step 6

Divide the dough into small portions and shape each portion into a flat disc (approximately 2 inches in diameter).

Step 7

In a large pot, combine 4 cups of water and 1.5 cups of sugar, and bring it to a rolling boil.

Step 8

Add the chenna discs carefully into the boiling sugar syrup, cover, and let them cook for about 15-20 minutes. They will puff up and double in size.

Step 9

Remove the pot from heat and let the chenna discs cool in the syrup.

Step 10

In another pot, boil the remaining 1 liter of milk, stirring frequently to prevent burning.

Step 11

Once it reduces by half, add the remaining sugar, saffron strands, and crushed cardamom pods to the milk. Stir well.

Step 12

Allow the milk to simmer on low heat for about 20-30 minutes until it thickens slightly, then remove from heat.

Step 13

Gently squeeze the cooled chenna discs to remove any excess syrup and add them to the thickened milk.

Step 14

Let the rasmalai soak in the milk for at least 1 hour, preferably more to absorb the flavors.

Step 15

Before serving, garnish with chopped pistachios and almonds.

Step 16

Serve chilled, allowing the flavors and richness of the dessert to shine.

Nutrition Facts

Serving size	3501.7 grams (3501.7g)

Amount per serving	% Daily Value*
Calories	3061

Total Fat 82.90g	106%
Saturated Fat 39.80g	199%
Polyunsaturated Fat 2.20g
Cholesterol 248mg	83%
Sodium 818mg	36%
Total Carbohydrate 506.60g	184%
Dietary Fiber 4.20g	15%
Total Sugars 501.40g
Protein 74.70g	149%

Vitamin D 908IU	4538%
Calcium 2666mg	205%
Iron 2mg	9%
Potassium 3460mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 9.7%

Carbs: 66.0%