Rasmalai

Rasmalai is a heavenly Indian dessert: soft, spongy discs of fresh chenna soaked in sweet, saffron-infused milk. Each bite melts in the mouth, fragrant with cardamom and topped with crunchy pistachios. It is a showstopper dessert for festivals and family gatherings.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

6 servings

Calories

280

Ingredients

• 1 litre whole milk, for chenna
• 2 tablespoons lemon juice
• 500 ml whole milk, for the rabri
• 60 g sugar
• 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped pistachios
• 1 tablespoon chopped almonds
• 1 teaspoon rose water
• 500 ml water
• 100 g sugar, for syrup

Instructions

1. Heat 1 litre of milk to a boil, add the lemon juice and stir until the milk curdles.
2. Strain through muslin, rinse with cold water and squeeze out the excess whey to make soft chenna.
3. Knead the chenna for 5 minutes until smooth, then shape into 8 flat discs.
4. Simmer the discs in the water and sugar syrup for 10 minutes until they double in size.
5. Meanwhile, simmer 500 ml of milk with saffron, sugar and cardamom until slightly reduced.
6. Gently squeeze the discs and soak them in the warm saffron milk for at least 20 minutes.
7. Chill, then serve topped with pistachios, almonds and a splash of rose water.

Pro tips

• Knead the chenna until it is completely smooth or the discs will crack.
• Do not overcook the discs in the syrup or they will turn rubbery.
• Let the rasmalai soak for at least 20 minutes so it absorbs the saffron milk.
• Serve chilled for the best flavour and texture.

Frequently asked questions