Craving the delicate and creamy delight of Rasmalai? Look no further! This beloved Indian dessert features soft cheese balls (chenna) soaked in sweet, cardamom-infused milk, and garnished with chopped nuts for an extra touch of elegance. Originating from Bengal, Rasmalai is perfect for festive occasions and special celebrations.
In this recipe, we’ll guide you step-by-step to make the chenna from scratch using whole milk and a touch of acid. You’ll then create a flavorful milk sauce with cardamom and saffron. Finally, the chenna balls will simmer in the sauce until perfectly tender, and ready to be enjoyed!
Pour 1 liter of milk into a heavy-bottomed pan and bring it to a boil. Stir occasionally to prevent sticking.
Once the milk boils, reduce the heat and add lemon juice or vinegar gradually while stirring continuously until the milk curdles. The whey should separate from the chenna.
Pour the curdled milk through a muslin cloth or a fine sieve to collect the chenna. Rinse the chenna under cold water to remove any lemon juice or vinegar flavor.
Gather the muslin cloth and squeeze out the excess water from the chenna. Hang it for about 30 minutes to drain further.
Transfer the chenna to a plate and knead it for about 7-10 minutes until it becomes smooth and soft.
Divide the chenna into small portions and shape them into smooth, flat discs.
In a wide pan, add 1 cup of sugar to 4 cups of water and bring it to a boil.
Gently add the chenna discs to the boiling sugar syrup. Cover and cook for about 15 minutes on medium heat. They will expand and become spongy.
In another heavy-bottomed pan, bring 1 liter of milk to a boil. Reduce the heat and let it simmer until it reduces to about half, stirring frequently to prevent burning.
Add 1/2 cup of sugar, cardamom powder, and saffron strands to the reduced milk. Stir well until the sugar fully dissolves.
Let the flavored milk cool down to room temperature.
Once the chenna balls are cooked, gently squeeze out the excess sugar syrup and transfer them to the cooled flavored milk.
Refrigerate the Rasmalai for a few hours to let the flavors meld together before serving garnish with chopped pistachios and almonds.
Enjoy your homemade Rasmalai chilled for the best taste!
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