Roshmalai

Indulge in the rich, creamy delight of Roshmalai, a traditional Indian dessert made from soft milk dumplings soaked in sweet cardamom-infused syrup. Perfect for festive celebrations or a cozy evening treat.

• 1 liter whole milk
• 2 tablespoons lemon juice
• 1 cup sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• 1 cup heavy cream
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds

Method

1. 1

   In a heavy-bottomed saucepan, boil the milk over medium heat until it reduces to about half its volume, stirring frequently.

2. 2

   Once the milk is reduced, add the lemon juice gradually while stirring continuously until the milk curdles and separates into chenna (curds).

3. 3

   Drain the curds using a muslin cloth or fine sieve, rinse with cold water to remove the lemon flavor, and press to remove excess water.

4. 4

   Knead the chenna for about 5-7 minutes until smooth, then shape into small, flat discs (approximately 1.5 inches wide).

5. 5

   In a separate pot, combine sugar and water to make a sugar syrup. Bring to a boil and then add the chenna discs. Cook for about 10-15 minutes until they puff up.

6. 6

   Remove the discs from the sugar syrup and let them cool. In a bowl, mix 1 cup of sugar syrup with cardamom powder and set aside.

7. 7

   Soak the chenna discs in the sugar syrup for at least 2 hours, allowing them to absorb the syrup.

8. 8

   Serve the Roshmalai chilled, topped with heavy cream, chopped pistachios, and almonds.