India

Rasmalai

Name: Rasmalai
Total time: 60 min
Yield: 4
Cuisine: India
Ingredients: 1 l Whole milk (for chhena); 2 tbsp Lemon juice; 1 l Whole milk (for rabri); 150 g Sugar; some of each Saffron & cardamom; to garnish Pistachios & almonds

Bengali fresh-cheese balls in saffron milk

Rasmalai is a Bengali dessert: soft fresh-cheese balls (chhena) float in sweetened milk perfumed with saffron and cardamom.

It is considered one of eastern India's most refined sweets, served at festivals like Diwali and at weddings.

Servings4

Time60 min

LevelAdvanced

Ingredients

Whole milk (for chhena)1 l
Lemon juice2 tbsp
Whole milk (for rabri)1 l
Sugar150 g
Saffron & cardamomsome of each
Pistachios & almondsto garnish

★ = available authentic in the Asia Boutique

Preparation

Heat the milk, curdle with lemon juice, strain (chhena).
Knead the chhena smooth, form small balls.
Simmer in a light sugar syrup until they swell.
Reduce the second milk with sugar, saffron and cardamom into rabri.
Squeeze the balls, add to the saffron milk, serve chilled.

Make it original

Saffron and cardamom for rasmalai are in the Asia Boutique.

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