Medium

Whole milk

White sugar

Safran

Whole almonds

Pistachio

Lemon juice

Coffee spoon

Cardamon (powder)

tablespoon

Rasmalai

In a heavy-bottomed pan, bring the milk to a boil. Once it boils, add lemon juice or vinegar gradually, stirring continuously, until the milk curdles and the whey separates from the curd.

Drain the whey using a muslin cloth or a fine sieve. Rinse the paneer with cold water to remove the sourness of the lemon or vinegar.

Gather the cloth or sieve edges and squeeze out any excess water. Hang the paneer for about 30 minutes to let it drain.

Knead the paneer until it becomes smooth and there are no grains. Divide the paneer into small equal-sized portions and shape them into round dumplings.

In a separate pot, bring the water and sugar to a boil. Add the paneer dumplings to the boiling syrup and cover the pot. Cook for about 15-20 minutes on medium heat, until the dumplings double in size.

In a separate pan, bring the milk to a boil and then simmer over low heat. Stir occasionally and let it reduce to about half its original quantity.

Add sugar, saffron milk, and cardamom powder to the milk. Stir well and continue to simmer for another 10-15 minutes.

Squeeze the sugar syrup from the rasgulla dumplings and gently place them in the saffron-flavored milk syrup. Let the Rasmalai simmer for an additional 5-10 minutes, allowing the dumplings to soak up the flavored milk. Garnish with slivered almonds and pistachios. Allow the Rasmalai to cool and then refrigerate it. It's best served chilled.

Medium

180 min

Dessert

Indian

Servings

6

Nutrition

/ per serving

Directions

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