Rasmalai
Soft Bengali paneer dumplings soaked in saffron and cardamom cream, a luxurious Indian dessert. Kneading the chenna until completely smooth before shaping stops the dumplings cracking apart as they cook in the syrup.
Ingredients
Instructions
Boil 2L milk, add lemon juice to curdle, strain through muslin and press to remove moisture.
Knead chenna with flour until smooth, shape into flat oval discs.
Boil sugar and water into a light syrup, cook chenna discs 15 minutes until puffed.
Remove and squeeze gently to remove excess syrup.
Simmer 1L milk with sugar until reduced by a third.
Add saffron, cardamom and rose water.
Soak squeezed chenna discs in saffron cream overnight.
Serve chilled, garnished with pistachios and saffron strands.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.