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
~ Preparation Instructions ~
- Bring 1 litre of milk to a boil. Once boiling, lower the heat and add the lemon wedge to curdle it.
- Once the milk separates into chenna (curds) and whey, turn off the heat and strain using a muslin cloth. Rinse under cold water and hang for 30 minutes to remove excess moisture.
- Once drained, knead the chenna for 7–10 minutes until smooth. Divide into small smooth balls and flatten slightly.
- In a wide pan, boil 4 cups of water with 1/2 cup sugar and cardamom pods. Add the flattened balls and cook covered for 10–12 minutes. They will expand in size.
- In a separate pan, boil another litre of milk for ras. Reduce it to 3/4th and add sugar, saffron, and crushed cardamom.
- Once the balls are cooked, transfer them to cold water for a few minutes. Gently press to remove excess water and add to the thickened milk (ras).
- Let them soak for at least 2–3 hours or overnight in the fridge.
- Garnish with chopped pistachios and almonds before serving chilled.
