Saffron Rasmalai is a delicious Indian dessert made with paneer (Indian cottage cheese) dumplings soaked in saffron-infused milk. You can also make it a day earlier to the party and serve it chilled next day. If you can get store bought paneer or chenna, process furthermore becomes simpler.It also shortens the time to make it.However, you may still make 'Chenna' at home if you like.Just follow the steps carefully in the below post. Make this easy recipe and enjoy!
Here's a basic recipe to guide you through the process:
For the Paneer / Chenna Balls
- 1 Ltr Milk
- 2 tablespoons lemon juice
For Sugar Syrup
- 2 cups sugar
- 7 cups water
- 3 whole green cardamom pods
- saffron strand
For the Malai
- 1.5 litre milk
- 1/4th teaspoon saffron
- 1/2 Cup sugar (as per taste)
- 1 tablespoon pistachio powder
Heat 1 liter of full-fat milk in a heavy-bottomed pan. Bring it to a gentle boil.
Add lemon juice or vinegar gradually while stirring the milk. Keep stirring until the milk curdles completely. If needed add more lemon juice or vinegar. Switch off the stove.
Line a strainer or colander with a muslin cloth and pour the curdled milk through it to separate the whey. Rinse the curds under cold water to remove any traces of lemon juice or vinegar.
Gather the muslin cloth with the curds and hang it for about 30 minutes to let excess water drain.
Once the curds are well-drained, place them on a clean surface and knead them gently until they come together like a soft dough.
Divide the dough into small portions. Make balls and flatten them gently.
How To Boil Chenna Balls In Sugar Syrup:
- In a large pot, combine 7 cups of water, 2 cup of sugar, 3 pods cardamom and saffron strands. Bring this mixture to a boil.
- Now boil the water for 5 minutes or until the syrup turns slightly sticky.Gently slide the Chenna balls into the boiling sugar syrup.
- Cover the pot and let the chenna balls cook for about 15-20 minutes on medium heat.They will puff up slightly and become soft.
- Once the chenna balls are cooked, keep aside.
In a separate pot, bring 4 cups of whole milk and get the milk to a boil.
Add saffron strands and let them steep in the milk for a few minutes. The milk will take on a beautiful saffron color.
Continue to cook until the milk thickens slightly.
Now add ½ cup sugar and continue to boil. Add the saffron, followed by the pistachio.
Stir well and let the milk simmer for an additional 5-7 minutes. Turn off when it gets condensed to half quantity.
squeeze off the sugar syrup from the cooked chenna balls.
Let the chenna balls soak in prepared rabdi.
Rest for at least 4 hours or until the rasmali is soaked well.
- Serve the chilled saffron rasmalai as a delightful dessert.