Rasmalai is a delicious dessert that originates from the eastern part of India . It consists of soft and spongy cheese patties dipped in concentrated , cardamom flavored and saffron infused milk syrup. This dessert is usually a favorite of many people and very popular at parties, gatherings and occasions. It is also one of our favorite desserts at home. Although, it may seem like a tricky dish to make, the process is quite easy .The joys of making and serving this delicious goodness is really profound.
If you are unsure of which type of milk to use, as there are full cream, light cream, half and half and so on .I found the following information ;Whole milk contains 3.25%, Half-and-half contains 12 % fat, Light cream contains 20 % fat, Whipping cream contains 35 % fat, Heavy cream contains 38% fat. Using higher content of fat is recommended and usually used in desserts where you need to whip and get stiff peaks. I used plain whole milk for making both the patties and the milk syrup. It turned out really good. The trick to get soft and spongy patties is to follow the steps exactly as described in the recipe description. If followed to the T, you can be assured that the patties will turn out very soft that just melts in your mouth . Hope you enjoy making and having it 🙂
A delicious dessert made with cheese patties dipped in concentrated milk syrup and garnished with nuts.
- 5 cups whole milk
- 2 tbsp lemon juice (2 big lemons)
- 1/2 tsp cornflour
- 5 cups whole milk
- 1/2 cup sugar
- 20 pistachios cut into small pieces
- 7 almonds cut into small pieces
- 7 cashew cut into small pieces
- 4 green cardamom powdered
- 30 saffron strands dipped in 2 tbsp warm milk
- 1/2 cup sugar
- 4 cups water
Boil water and sugar in a wide vessel . This will be used to cook the cheese patties made in the next step.
Boil milk and take off heat. Let it cool for 3 minutes.
Add 2 tbsp water to the lemon juice.
Add the lemon juice to the milk in 3 additions stirring gently with every addition.
Once the milk curdles , pour into a cheese cloth placed on a strainer and bowl.
Wash it with cold water to get rid of any taste of lemon.
As the cheese cools, knead it gently with your fingers, using both hands for about 5 minutes till it is soft. The kneading is very important to get soft patties.
Next add the corn flour and knead again for 4 minutes .It may get a little sticky at this point.
Make about 10 balls and flatten lightly . Add them to boiling sugar syrup one by one , so that the temperature of the boiling syrup does not come down.Adding all at once will bring the temperature down.
Cook them closed on high flame for 15 minutes. They will expand to a bigger size. Do check from time to time .
Switch off heat when done and let it stand for about 30 minutes. Drain them one by one , squeezing the syrup out and add them to the milk syrup that is boiled and cooled.
Add saffron to 2 tbsp of warm milk and keep aside.
Boil milk and reduce it to half.
Add nuts and cardamom powder .
Add the milk infused with saffron to it .
Once the milk is reduced and thickened, add sugar and let it completely dissolve.Cool it for about 30 minutes.
In a serving dish, pour the milk syrup .
Drain the cheese patties from the sugar syrup and add them to the milk syrup.
Garnish with chopped nuts.
The making of cheese patties, milk syrup and sugar syrup can all be simultaneously started .Once the cheese patties are ready, they can be immediately cooked in the boiling sugar syrup .Once they are cooked, the milk syrup is also ready to take in the cheese patties.