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Classic Rasmalai
Traditional dish · Indian
A traditional Bengali dessert made from soft, spongy cottage cheese discs (chenna) soaked in a rich, sweetened, and cardamom-infused milk syrup. This classic version focuses on authentic preparation methods for the chenna and the milk.
Ingredients
- Whole milk1 liter
- Lemon juice or vinegar3 tablespoons
- Paneer (fresh Indian cheese)250 grams
- All-purpose flour1 tablespoon
- Sugar1 cup
- Cardamom powder1/2 teaspoon
- Saffron strandsa pinch
- Pistachios, slivered2 tablespoons
- Water1/2 cup
Steps
- 1
Boil 1 liter of milk in a heavy-bottomed pan until it reduces by half. Keep stirring to prevent scorching.
- 2
Add lemon juice or vinegar slowly to curdle the milk. Once curdled, strain the whey using a cheesecloth, leaving the chenna behind. Rinse the chenna with cold water to remove the sourness.
- 3
Squeeze out excess water from the chenna. Knead the chenna with all-purpose flour until smooth and pliable. Do not over-knead.
- 4
Divide the chenna mixture into 8 equal portions and shape them into flat discs.
- 5
In another pan, boil 1/2 cup water and 1 cup sugar until the sugar dissolves. Add cardamom powder and saffron strands. This forms the syrup.
- 6
Gently place the chenna discs into the simmering syrup. Cover and cook for 10-15 minutes, or until the discs puff up and become spongy.
- 7
While the discs are cooking, boil another 1 liter of milk in a separate pan until it thickens slightly. Sweeten with a little sugar (about 1/4 cup) and add cardamom powder.
- 8
Carefully remove the cooked chenna discs from the syrup, gently squeeze out excess syrup, and add them to the thickened sweetened milk. Simmer for another 5-10 minutes.
- 9
Garnish with slivered pistachios. Chill thoroughly before serving.
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