Kesar Rasmalai recipe
Kesar pista rasmalai is a great dish which can be made few days before the party.
Servings: 8
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
To make soft balls, low fat milk is preffered. However you will need lots of that to extract the paneer, hence the mix of full fat and low fat milk is used.
The more you mash the paneer , the better it will turn out.
If you have a stand mixer, then use the paddle attachment to mix the paneer and it will make it easier for you.