Creamy Indian Rasmalai with Saffron Syrup
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
For the Rasmalai Milk Base
For the Saffron Syrup
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.
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
Creamy Indian Rasmalai with Saffron Syrup
Creamy Indian Rasmalai with Saffron Syrup
Plating & Serving
Gently place the cold paneer discs onto a serving dish and pour the chilled milk base over them, ensuring they are fully immersed.