Description
Indulgent rose rasmalai captures classic Indian dessert magic with delicate milk-soaked patties infused with fragrant rose essence. Sweet, creamy layers invite you to savor rich cultural culinary traditions in one elegant, refreshing bite.
Ingredients
Scale
Main Ingredients:
- 1 liter whole milk
- 2 cups whole milk
- 4 cups water
- 1 cup sugar
Milk Additions and Flavoring Ingredients:
- ¼ cup condensed milk
- 2 tablespoons lemon juice or vinegar
- 1 teaspoon rose water
- 1 teaspoon rose water
- 1 tablespoon rose syrup
- 1 teaspoon cardamom powder
- 1 teaspoon cornflour
- 8–10 saffron strands
Garnishing Ingredients:
- 2 tablespoons chopped pistachios & almonds
- Dried rose petals
Instructions
- Prepare the dairy base by heating milk until it reaches a vigorous boil, then introduce lemon juice or vinegar to initiate curdling. Gently stir the mixture to separate curds from whey.
- Strain the curdled milk through a fine muslin cloth, rinsing thoroughly to eliminate residual acidity. Allow the collected solids to drain completely, removing excess moisture.
- Transform the strained dairy solids into a smooth, pliable mass by kneading meticulously. Incorporate rose water and a small amount of cornflour to enhance texture and binding.
- Craft delicate, flattened circular discs from the kneaded mixture, ensuring uniform thickness and shape.
- Create a sweet poaching liquid by combining water and sugar in a deep pot. Bring to a rolling boil, then carefully immerse the prepared dairy discs.
- Simmer the discs, covered, allowing them to absorb the sweet essence while maintaining a gentle cooking environment.
- Transfer the cooked discs into a cold water bath, enabling them to rest and stabilize their structure.
- Develop a luxurious milk reduction by slowly heating milk and allowing it to condense, creating a rich, creamy base.
- Enhance the milk reduction with condensed milk, saffron threads, aromatic cardamom, rose syrup, and delicate rose water, stirring to integrate flavors completely.
- Gently remove excess syrup from the poached dairy discs and nestle them into the fragrant milk reduction.
- Garnish with a sprinkle of crushed pistachios, sliced almonds, and delicate dried rose petals for visual and textural complexity.
- Refrigerate the assembled dessert, allowing the flavors to meld and intensify, creating a harmonious and refreshing treat.
Notes
- Precision matters when curdling milk, so add lemon juice gradually to avoid tough paneer texture.
- Kneading chhena thoroughly creates smooth, soft rasmalai without cracking during cooking.
- Avoid overworking the dough to prevent dense, rubbery dessert balls.
- Ensure sugar syrup is hot when adding paneer discs to achieve perfect spongy consistency.
- Let the rasmalai absorb the rose-infused milk completely for maximum flavor penetration.
- Chilling deepens the aromatic profile and allows ingredients to meld beautifully.
- Use fresh, high-quality milk for the richest, creamiest results.
- For gluten-free option, confirm cornflour is pure cornstarch without wheat contamination.
- Lactose-intolerant individuals can substitute dairy milk with almond or coconut milk alternatives.
- Fresh rose water provides more authentic flavor compared to artificial rose syrups.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 225
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg