Rasmalai

Indulge in the sweet, creamy delight of Rasmalai, a classic Indian dessert made with soft paneer soaked in fragrant cardamom milk. Perfect for festive occasions or a special treat after dinner.

• 1 litre full-fat milk
• 1 cup sugar
• 2 tablespoons lemon juice
• 1 cup water
• 1/2 teaspoon cardamom powder
• 1 cup lightly sweetened milk (ras)
• 1/4 cup chopped pistachios

Method

1. 1

   Boil the full-fat milk in a large pot over medium heat, stirring frequently to prevent it from sticking.

2. 2

   Once the milk comes to a boil, reduce the heat and add lemon juice gradually while stirring until the milk curdles and separates into curds and whey.

3. 3

   Remove from heat and strain the curds using a muslin cloth or fine sieve. Rinse the curds under cold water to remove the acidic taste of lemon. Squeeze out excess water and let it hang for about 30 minutes.

4. 4

   Knead the chhena until smooth and form small smooth discs, about 1 inch in diameter.

5. 5

   In a separate pot, combine sugar and water to make a sugar syrup. Bring to a boil and add the chhena discs, cooking for about 10 minutes until they expand and become spongy.

6. 6

   Prepare the lightly sweetened milk (ras) by boiling milk and adding sugar and cardamom powder. Once it’s cooled, soak the cooked chhena discs in the milk.

7. 7

   Garnish with chopped pistachios and serve chilled.