Creamy Indian Rasmalai with Saffron Syrup
Enjoy the rich and delicate taste of traditional Indian Rasmalai, perfect for endings on a sweet note.
Preparation
Get these tasks done before you start cooking.
Making the Paneer
- 1
Boil the milk
Bring 4 cups of full cream milk to a boil.
- 2
Curdle the milk
Gradually add lemon juice, stirring until milk curdles.
- 3
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
- 1
Reduce the milk
Boil 4 cups of milk and reduce it to half its quantity.
- 2
Add flavorings
Add 1/2 cup sugar, cardamom powder, saffron, sliced almonds, and pistachios.
- 3
Simmer
Simmer for additional 10 minutes.
How to Make Creamy Indian Rasmalai with Saffron Syrup
Total time: 4 h 40 min · Yields 8 servings
- 1
Kneading the Paneer
Knead the paneer into a smooth dough for 10 minutes.
- 2
Shaping the Discs
Form the dough into small, flat discs and set aside.
- 3
Preparing the Sugar Syrup
Boil water and sugar until the sugar dissolves, then add paneer discs to it.
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