KESAR RASMALAI

Rasmalai, a dessert originating from the land of the Royal Bengal is worthy of being served to Royalty!

Rasmalai is quick to make when your homemade rasgullas are ready. Rasmalai is a rich indian delicacy, rasgullas soaked in thickened milk with the slight flavour of sugar syrup and saffron topped with nuts. This Indian dairy delight is a luscious treat with an incredible melt-in-your-mouth texture that will only leave you craving for more, also my personal favorite.

RECIPE:

(Serves 4)
INGREDIENTS:

For Chenna / Paneer ( To make Rasgulla balls ):

• 1 litre milk ( I used Amul )
• 2 tbsp lemon juice
• 1 cup water

For sugar syrup:

• 2 cups sugar
• 6 cups water

For Ras ( THICKENED MILK ):

• 1 litre milk ( I used Amul Gold )
• ¼ cup sugar
• ½ tsp cardamom powder
• 2 tbsp saffron milk (15-20 strands of saffron soaked in 2 tbsp milk )
• Few pistachios fine chopped
• Few almonds fine chopped 
• Few cashews fine chopped

For garnish :

• Few pistachios chopped 
• Few dried rose petals 

METHOD:

For Ras ( THICKENED MILK ):

• Take a thick bottomed pan and heat milk - it should get to a boil.
• Once a layer of cream is formed over the milk, stick it to sides of vessel.
• Repeat the process for at least 5 times or till milk reduces to half.
• Now add sugar, cardamom powder and saffron milk and give a good mix.
• Scrape off the collected cream from sides and give a good stir ( i usually do this with a whisk so that all the cream is well combined and makes the milk thick).
• Take out the thickened milk in a large bowl , let it come to room temperature then refrigerate this Ras for an hour.

For Chenna / Paneer ( To make Rasgulla balls ):

• Firstly, boil milk and add lemon juice and stir till milk curdles completely.
• Drain the curdled milk and squeeze off excess water and add a cup of drinking water and again drain the excess water.
• Keep aside for 30 mins , now after 30 minutes start to knead the paneer for 10 minutes.
• Use your palm and knead nicely .
• Once done make small balls lemon sized and flatten them .
• Keep these balls aside.

For sugar syrup:

• Firstly, take sugar and water in a vessel and boil this syrup for 10 minutes.
• After that, drop the prepared paneer balls one by one slowly , cover and boil for 15 minutes.
• Once done keep it covered for 10 mins , here at this step our homemade RASGULLA is ready .
• Take the Rasgulla and gently squeeze of sugar syrup(not completely or they will break ).
• Now , dip these rasgullas in the thickened milk which is chilling in the fridge to make rasmalai and let them soak for 15-20 mins in the refrigerator itself.

For assembling the RASMALAI :

• Take a deep plate or dish , pour the chilled Rasgulla balls soaking in the RAS for 15-20 mins.
• Garnish with few chopped pistachios and rose petals .
• RASMALAI is ready to serve.

Notes:

The chilling period depends upon the taste - my family doesn't prefer it to be extremely chilled , so i serve it cold.

The shelf life is 3-4 days , it stays fresh once refrigerated.