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Rose and Saffron Rasmalai
75% authentic · Indian
A fragrant twist on classic Rasmalai, incorporating the delicate floral notes of rose water and the rich aroma of saffron into both the chenna discs and the milk syrup for an elevated dessert experience.
Ingredients
- Whole milk1.2 liters
- Lemon juice or vinegar3 tablespoons
- Paneer (fresh Indian cheese)250 grams
- All-purpose flour1 tablespoon
- Rose water2 teaspoons
- Sugar1 cup
- Cardamom powder1/2 teaspoon
- Saffron strandsa generous pinch
- Almonds, slivered2 tablespoons
- Dried rose petals1 teaspoon
- Water1/2 cup
Steps
- 1
Prepare chenna as per the Classic Rasmalai recipe. Knead the chenna with flour and 1 teaspoon of rose water until smooth.
- 2
Shape the chenna mixture into flat discs.
- 3
Boil 1/2 cup water and 1/2 cup sugar until dissolved. Add a pinch of saffron strands and 1/2 teaspoon rose water to this syrup. Cook the discs in this syrup for 10-15 minutes until spongy.
- 4
In a separate pan, boil 1.2 liters of milk until reduced by about one-third. Sweeten with the remaining 1/2 cup sugar, add the remaining saffron strands (soaked in a tablespoon of warm milk), and the remaining 1/2 teaspoon rose water. Add cardamom powder.
- 5
Gently squeeze excess syrup from the cooked discs and add them to the flavored milk. Simmer for 5-10 minutes.
- 6
Garnish with slivered almonds and dried rose petals. Chill thoroughly before serving.
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