How to Make Kesar Rasmalai
Kesar Rasmalai, an excellent and popular Indian sweet treat, has been liked throughout the centuries. The wonderful meal known as Rasamai, which comes from the state of West Bengal in eastern India, combines the flavor of aromatic saffron-infused milk with the creamy texture of paneer, or Indian cottage cheese.
Kesar, sometimes referred to as saffron, has a special role in Indian cooking by lending food a distinct aroma and lovely golden hue. This meal is perfect for festivals, festivities, and special occasions since it consists of soft paneer plates dipped in a creamy milk syrup scented with saffron and generously covered in almonds.
Ingredients
For Rasmalai Balls (Chenna):
1 liter full-fat milk
2-3 tablespoons lemon juice or vinegar
1 cup water
1 cup sugar
For Rabri (Flavored Milk):
1 liter full-fat milk
1/2 cup sugar
10–12 saffron strands
1/2 teaspoon cardamom powder
10-15 chopped almonds and pistachios
Preparation Steps
Prepare Chenna (Cottage Cheese)
Boil the milk.
Start by heating 1 liter of whole milk in a vessel. Stir regularly to keep the milk from sticking at the bottom.
Curdle the Milk:
When the milk reaches the boiling point, carefully add 2-3 teaspoons of lemon juice or vinegar, and stir constantly. The milk will thicken, resulting in curds and water.
Strain the Chenna:
To separate the chenna (cottage cheese) and the whey, release the curdled milk through a muslin cloth. Clean the chenna under cold water to remove any lemon or vinegar flavor, then leave it for 30 minutes to remove the extra water.
Prepare Kesar Rasmalai Balls
Knead the Chenna:
Move the soaked chenna to a clean surface and mix until smooth and soft, with no rough patches. This stage is essential for getting the perfect texture.
Shape the balls:
Divide the kneaded chenna into small portions and shape them into flat, round discs.
Cook in Syrup:
For the syrup, put 1 cup of water and 1 cup of sugar in a large vessel. When the syrup starts to boil, add the chenna seeds and cook for 15-20 minutes,
Prepare Rabri
Put 1 liter of whole milk in another heavy-bottomed pan to a boil. Lower the heat and mix constantly to prevent burning, until the milk has reduced to half its original volume.
Flavor the Milk:
To the reduced milk, add 1/2 cup sugar, a tablespoon of heated milk, and ten to twelve saffron strands soaked in 1/2 teaspoon cardamom powder. Cook the milk for a further five to ten minutes, or until it thickens and becomes creamy and rich.
Add Nuts:
Stir in 10–15 chopped almonds and pistachios, reserving a few for garnishing.
Assemble Rasmalai
Combine Rasmalai Balls and Rabri:
Carefully remove the sugar syrup from the cooled Rasmalai balls and place them into the prepared rabri.Let the balls soak in the flavored milk in the refrigerator for at least 2-3 hours, preferably overnight. This helps the Rasmalai absorb the flavors fully.
Serving
Garnish and serve:
Before serving, garnish the Kesar Rasmalai with the reserved chopped nuts and a few saffron strands. Serve chilled for the best taste.
Tips
Use full-fat milk for a rich and creamy texture.
Knead the chenna thoroughly to ensure smooth, soft Rasmalai balls.
Allow the Rasmalai to soak in the Rabri more to increase the flavor.
Fresh saffron pieces will provide a bright colour and an excellent smell.
Notes
Kesar Rasmalai can be stored in the refrigerator for up to 2–3 days.
Adjust the amount of sugar according to your taste.
