Rasmalai

Rasmalai, also known as Rossomalai, is a delectable Indian desert made of sugar syrup, fresh milk, evaporated milk, and cottage cheese. It is most popular amongst people belonging to West Bengal, though it’s a national favorite! This dish was invented by a Bengali confectioner and entrepreneur named K.C. Das. The name of the dish is a combination of the two Hindi words, ras, which means juicy and malai, meaning cream.

It’s a simple desert that tastes best when served cold!

Health Benefits:

Saffron and dry fruits not only enhance the flavor and taste of the sweet, but also provide additional nutrients, such as vitamin A, calcium, potassium, and magnesium, proteins, and fibre.

Apart from providing color and aroma, saffron also possess innumerable medicinal properties that and beneficial for the skin, hair, and overall well-being. Considered a natural tonic, saffron mixed with milk also protects one from cold and fever.

Ingredients

full cream milk: 2 liter

fresh lemon juice: 2 tbsp

cardamom: 8 cups

Sugar: 1 3/4 cups sugar

cardamom powder: 1/2 tsp

Saffron: 2 tsp

cashews: 10

almonds: 5

Pistachios: 7

How To Make Rasmalai

How to make paneer:

1. Boil milk in a pan and add lemon juice and curdle it completely.
2. Drain the curdled milk and start kneading the paneer for 10 more minutes
3. Further, prepare small balls and flatten it and keep aside.

How to make Sugar Syrup:

1. Boil the sugar syrup with sugar and water for 10 minutes.
2. Drop the paneer balls in the syrup for 10 minutes.
3. Cover and boil for 15 minutes and then squeeze the sugar syrup from it.

How to make Rabri:

1. Boil milk in a pan, once the layer of cream is formed on the milk and stick it to the sides of pan.
2. Same process should be repeated for at least 5 minutes more till the milk reduces to 1/3^rd.
3. After this add sugar, cardamom powder and saffron in the milk
4. Mix all the ingredients nicely and give a boil.
5. Scratch off the collected cream from all side of the pan and stir it nicely.
6. Finally, refrigerate it for 2-3 hours.

How to make rasmalai:

1. Pour the chilled rabri over the squeezed paneer balls
2. Garnish this dish with chopped nuts and allow it to get absorbed for at least 2 hours.