Homemade Soft Rasmalai Dessert (Print Version)
# Ingredients:
→ For Chenna (Milk Solids)
01 -
Whole milk (2 litres)
02 -
Vinegar (2 tablespoons)
03 -
Sugar (1½ cups)
04 -
Cardamom pods (3)
05 -
Water (7 cups)
→ For Rabdi (Milk Sauce)
06 -
Whole milk (1 litre)
07 -
Saffron strands (a few)
08 -
Saffron food color (pinch)
09 -
Sugar (½ cup)
10 -
Cardamom powder (¼ teaspoon)
11 -
Chopped nuts (2 tablespoons)
# Instructions:
01 -
Boil milk, add vinegar to curdle. Drain in cheesecloth, rinse with cold water, and hang for 30 minutes. Knead gently until smooth, shape into small flattened balls.
02 -
Combine sugar, cardamom pods, and water. Boil for 5 minutes until slightly sticky. Add paneer balls, cover and cook for 7 minutes until doubled in size.
03 -
Heat milk with saffron and food color until slightly thickened. Add sugar, cardamom powder, and nuts. Don't make too thick as chenna needs to absorb it.
04 -
Squeeze excess syrup from paneer balls, place in tray, and pour prepared rabdi over them. Let soak for at least 4 hours.
05 -
Serve rasmalai either slightly warmed or chilled.
# Notes:
01 -
Don't over-knead chenna or balls will become hard
02 -
Rabdi should not be too thick for proper absorption
03 -
Minimum 4 hours soaking time required