Kesar Pista Rasmalai is one of the yummiest dairy based sweets. Indian cottage cheese and saffron milk makes your taste buds sing. Probably,one of the best eggless recipes you can make at home. It is also a great way of serving kids milk. They are also fussy and not easy to handle when it comes to daily milk routines.
It is also very easy for elders to consume, who have dental issues, due to aging. Probably that is why it's a hit with all age groups. It is always mithai time once the festive season is round the corner.You can also make this Indian dessert for 'prasad', during your fasting , because it is only milk and sugar. Gluten-free and eggless dessert and yet absolutely yummy.
You can also make it a day earlier to the party and serve it chilled next day.This will save you big bucks and also lot of time on party evening.We all need new recipes each time we throw a party and this one definitely wins you big brownie points.
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 Bengali recipe and enjoy!!
Jump to:
Equipment
- saucepan
- stand mixer (optional, to mix the paneer and make it soft)
- sieve
- muslin cloth
How to make kesar ras malai? (video recipe)
Ingredients
The ingredients for the rasmalai are very minimal,it includes
- Milk
- Lemon juice for the paneer/chenna
- kesar/saffron
- Sugar
- Pistachio/pista nuts
- dried rose petals (optional)
Related dessert recipes
Instructions
Read the below instructions to see how to make a rasmalai.
- Heat milk in a pot, once it has boiled, turn off the heat. Allow to cool for 5 mins . Add lemon juice/vinegar slowly to the hot milk to make fresh paneer.
- Drain the excess water from the paneer.
- Take the cheese out from the cheese cloth.
- Start kneading/mashing the cheese by hand or by using stand mixer.
- Continue kneading until soft and it starts coming together.
- Divide into small portions and mash them separately.
- Shape them into smooth round chenna balls. Then flatten them to make a disc. They should be very smooth else it will break when put in boiling sugar syrup.
- Boil the sugar syrup. Put the discs in the sugar syrup and cover with a lid. Let the discs cook in sugar syrup for 10-12 minutes on high flame.
- Let the discs cook in sugar syrup for 10-12 minutes on high flame.
- Once cooked,keep them covered and allow to cool for a hour or 2.
- Once cooled, lightly squeeze rasmalai discs and transfer it to a pan with reduced milk(with saffron & sugar)
- Transfer the box to the fridge and let it sit for overnight or a day.
Kesar Rasmalai recipe
Equipment
- saucepan
- Sieve
- cotton cloth /muslin cloth / cheese cloth
Ingredients
For rasmalai:
- 1 litre full fat milk / whole milk
- 1 litre low fat milk or 0.5 full fat milk
- 2-3 tablespoon lemon juice
- 1 cups sugar
- 4 cups water
For sweetened milk syrup:
- 1 liter full cream milk
- 3-4 tablespoon sugar
- ½ teaspoon cardamom powder or 2 tbsp. rose water
- 2 tablespoon chopped pistachio
- Few saffron strands
- 1 tablespoon dried rose petals
Instructions
Steps for Rasmalai sponges:
- Make fresh paneer by adding lemon juice/vinegar in fresh milk.
- Drain the excess water from the paneer.Take the cheese out from the cheese cloth.
- Start kneading/mashing the cheese.Continue kneading until soft and it starts coming together.
- Meanwhile in a wide pan, mix sugar and water and boil at high temperature.
- Divide into small portions and mash them separately.Shape them into smooth round small balls.Later flatten the paneer balls. They should be very smooth else it will break when put in boiling chashni/sugar syrup.
- Put the discs in the sugar syrup and cover with a lid.Let the discs cook in sugar syrup for 10-12 minutes on high flame.
- Once cooked,keep them covered and allow to cool for a hour or 2.
- While the discs are cooling,make thickened milk.
Steps for the ras (milk base)
- Take milk in a heavy bottom pan, keep the flame on medium.
- Keep stirring every few minutes to prevent burning.
- Add saffron strands and let the milk boil on low flame.
- Once the milk boils and is reduced by ½th of the amount,add sugar and turn off the heat.
- Take out the disc from the sugar syrup one by one. Gently squeeze them to remove the absorbed sugar syrup.
- Transfer the box to the fridge and let it sit for overnight or a day.
- Garnish with nuts and rose petals before serving.
Video
Notes
FAQs
Yes, as there is no corn flour used while making this recipe.
If you over knead it or have too much whey in the chenna it will break.
Storage
Kesar Pista Rasmalai lasts in refrigerator for 2-4 days. Best to have it fresh.
Conclusion: Kesar rasmalai is a delightful end to your meal.
himanshu says
Deep time
Great effort. Great Explanation.
bhavana bhatia says
Thank you so much Himanshu
rupesh rathore says
Nice Recipe