indiandessert· 4 servings
≈759 kkal · P 13.1g · L 20g · KH 131.3g (per recipe, TKPI estimate)
Rasmalai
MBG-eligible
Ingredients
- 1 litre full‑cream milk
- 1/4 cup milk powder
- 1/4 tsp cardamom powder
- 1 tbsp lemon juice (or 1 tsp citric acid)
- 4 tbsp sugar (for syrup)
- 1/2 cup sugar (for rabri)
- 4–5 saffron strands
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- 1 tsp rose water
- 1 tsp kewra water (optional)
Instructions
- 1Boil the milk in a heavy-bottomed pan, add lemon juice gradually while stirring to curdle; once the whey separates, strain through a cheesecloth to collect the chhena.
- 2Rinse the chhena under cold water, squeeze out excess whey, then knead it until smooth and pliable.
- 3Divide the kneaded chhena into 12 equal portions, roll each into a smooth ball and flatten slightly to form discs.
- 4In a separate pan, prepare a sugar syrup with 4 tbsp sugar and 1 cup water; bring to a boil, add the chhena discs and simmer for 5‑7 minutes until they puff up.
- 5Meanwhile, in another heavy pan, simmer 1 litre milk with milk powder, 1/2 cup sugar, cardamom powder, and saffron until it reduces to a thick, creamy rabri (about 30‑35 minutes).
- 6Cool the rabri slightly, then gently press each cooked chhena disc into it, ensuring they are fully immersed.
- 7Add rose water and kewra water to the rabri, stir gently, and refrigerate for at least 2 hours.
- 8Before serving, garnish each rasmalai with chopped pistachios and almonds.
- 9Serve chilled, spooning extra rabri over each piece.
Source: llm-generated