Snack · 60 min · indian

Rasmalai

Dinner decisions, handled: Rasmalai pairs whole milk with lemon juice for a 60-minute Indian snack.

✓ USDA-verified nutrition data

Ingredients

• 8 cups Whole milk
• 3 tbsp Lemon juice
• 1 cup Sugar
• 1 tsp Cardamom
• 1 pinch Saffron
• 1/4 cup Pistachios
• 1 tsp Rose water

Steps

1. Bring 4 cups of the milk to a boil, then curdle with lemon juice; drain the chenna in muslin 30 minutes until just moist, not wet.
2. Knead the chenna 8 minutes until completely smooth and grease-free — this kneading decides whether the discs are spongy or crumbly.
3. Shape into 12 flat discs and simmer gently in a light sugar syrup (1 cup sugar, 4 cups water) 10 minutes; they will double in size.
4. Meanwhile simmer the remaining 4 cups milk down to half, stirring often, until slightly thickened; sweeten lightly and add saffron and cardamom.
5. Squeeze the syrup gently from each disc and slide them into the warm saffron milk; chill at least 4 hours so they drink it up.
6. Serve cold, spooning the fragrant milk over each disc and scattering pistachios on top.
7. Rasmalai keeps 2 days refrigerated and tastes better on day two.

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