Creamy Indian Rasmalai with Saffron Syrup

Name: Creamy Indian Rasmalai with Saffron Syrup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 4 cups full cream milk; 2 tablespoons lemon juice; 2 cups water; 1 cup sugar; 4 cups full cream milk; 1/2 cup sugar; 1/4 teaspoon cardamom powder; A pinch of saffron strands; 10-12 almonds, finely sliced; 10-12 pistachios, finely sliced; 1/2 cup water; A pinch of saffron strands; 1 tablespoon sugar

A heavenly milk-based dessert with undertones of saffron and cardamom.

Enjoy the rich and delicate taste of traditional Indian Rasmalai, perfect for endings on a sweet note.

3 h 30 min
8
Advanced

Ingredients

For the Paneer

4 cups full cream milk

2 tablespoons lemon juice

2 cups water

1 cup sugar

For the Rasmalai Milk Base

4 cups full cream milk

1/2 cup sugar

1/4 teaspoon cardamom powder

A pinch of saffron strands

10-12 almonds, finely sliced

10-12 pistachios, finely sliced

For the Saffron Syrup

1/2 cup water

A pinch of saffron strands

1 tablespoon sugar

Preparation

Making the Paneer

Boil the milk

Bring 4 cups of full cream milk to a boil.

Curdle the milk

Gradually add lemon juice, stirring until milk curdles.

Drain and set paneer

Drain the curdled milk in a cheesecloth, wash with cold water, and hang for 30 minutes to remove excess water.

Preparing the Rasmalai Milk Base

Reduce the milk

Boil 4 cups of milk and reduce it to half its quantity.

Add flavorings

Add 1/2 cup sugar, cardamom powder, saffron, sliced almonds, and pistachios.

Simmer

Simmer for additional 10 minutes.

Cooking Process

Kneading the Paneer

Knead the paneer into a smooth dough for 10 minutes.

Ensure the paneer is kneaded well until smooth to avoid crumbly texture.

Shaping the Discs

Form the dough into small, flat discs and set aside.

Preparing the Sugar Syrup

Boil water and sugar until the sugar dissolves, then add paneer discs to it.

Plating & Serving