A dreamy dessert from the Indian Subcontinent, Rasmalai is derived from the words 'ras' meaning juice & 'malai' meaning cream. Soft, cottage cheese balls are dunked in thickened full-fat milk infused with exotic flavours like Cardamom & Saffron. Every bite will make you feel like royalty.
~ Gather Your Ingredients ~ |
| 1 litre Milk (full fat cow's milk) |
| 1 lemon wedge |
| 6 Chola Cardamom pods [Add to cart] |
| 6-8 Strands of Saffron |
| 200g Sugar (150g + 50g) |
| 10 Pistachios |
| Rose petals for garnish (optional) |
| *Serves 4-5 people |
~ Preparation Instructions ~
MAKING THE 'INDIAN COTTAGE CHEESE BALLS' OR 'CHENNA'
1. Bring the milk to boil, then gradually add the lemon juice until the whey separates from the curdled milk (chenna) completely. Allow it to cool down.
2. Line a strainer in a muslin cloth & drain the whey. Wash the chenna thoroughly in cold running water. Tie the muslin cloth from the 4 edges and hang it for about 15-20 minutes to drain completely.
3. Once you open the muslin cloth, the chenna must have been formed into a rounded shape, be slightly dry and crumbly.
4. Knead the chenna well by hand for about 5 minutes until smooth and there are signs of grease. This is a crucial step which will result in perfect rounded balls.
5. Make small grape-sized round balls and set aside.
6. Heat a pan in medium heat and add 150 grams of sugar in about 1.5 litres of water. Let it simmer while stirring continuously until a syrup-like consistency is achieved.
7. Put the chenna balls in the hot syrup and cover in full heat for 10-12 mins, undisturbed.
8. Immediately after, soak the chenna balls in ice cold water. They will fluff-up to about 1.5 inches after being soaked.
MAKING THE 'RAS'
9. Heat 1 litre full-fat milk in a wide, heavy-bottomed pan over medium heat, stirring occasionally. Continue to stir the milk until it is reduced to about 70-75% of its original quantity. Keep in mind that the milk will further thicken as it cools.
10. Meanwhile, in a small bowl, bloom the saffron in milk, and set aside for a few minutes.
11. Crush the cardamom seeds in a mortar and pestle without opening the cardamom pods and add to the thickened milk.
12. Add the remaining 50g sugar, saffron strands and the chopped pistachios. Stir well until all combined.
13. For rasmalai, squeeze out all the sugar syrup before putting them in the sweetened milk. Dunk each rasgulla carefully into the 'ras'.
14. Allow the rasmalai to cool down before refrigerating for at least 3-4 hours. Serve chilled.