Rasmalai

Rasmalai is a classic Indian delicacy originating from Eastern India. It has been hailed as the Indian version of a cheesecake and is usually topped with nuts and dry fruits

Serves: 4 Portions

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INGREDIENTS

· Cow Milk 500ml

· Vinegar 50ml

· Buffalo Milk 1.5L

· Sugar (For syrup) 500gms

· Water 500gms

· Sugar 100gms

· Pistachio 10gms

· Saffron 0.5gms

· Green Cardamom Powder 1gm

METHOD

1. Take a heavy bottom pan, add cow’s milk to it. Bring it to boil.

2. Once boiled, take two spoons of hot milk for soaking saffron.

3. Add in sugar and soaked saffron.

4. Boil until it thickens a little. Keep aside.

5. Then, take a pan and add Buffalo milk to it. Once it starts to boil, add vinegar in order for it to cuddle. Stir occasionally allowing the milk to curdle and form Chenna.

6. Once it has curled completely, remove from heat and strain it. Wash it under running water to remove the smell and taste of vinegar.

7. Take a clean muslin cloth, and strain the chenna into it. Hang the cloth with chenna so that there’s no excess water in it.

8. Once the chenna has no water left, take it out on a plate or a bowl and knead it.

9. The dough should not be watery or sticky.

10. Take another pan and make sugar syrup in it by boiling sugar and water together. Add green cardamom powder to it.

11. Take the kneaded chenna and make small balls and flatten it with the help of your hands.

12. Once the sugar syrup is ready, add the flattened chenna and cook until it swells up due to absorbing the syrup.

13. Remove from the syrup and squeeze out the excess syrup from it using two perforated spoons.

14. After this, add the cooked chenna to the warm saffron milk we prepared earlier.

15. Add sliced or grated pistachio while serving.

USEFUL TIPS

1. Add a few strands of saffron as garnish along with pistachio.