Soft Homemade Rasmalai

Ingredients

• 1.5 L Whole milk (For the flavored milk)
• 2 tbsp Almonds (Chopped; for the flavored milk)
• 2 tbsp Pistachios (Chopped; for the flavored milk)
• 1 tsp Cardamom powder (For the flavored milk)
• 1 cup Sugar (For the flavored milk)
• Saffron strands (15–20 strands; for the flavored milk)
• 2 L Whole milk (For making the chena)
• 1 tsp White vinegar (Use to curdle the milk)
• 1.5 L Water (For the sugar syrup)
• 1.5 cup Sugar (For the sugar syrup)

Steps

1. 1

   Prepare the flavored milk first. Pour 1.5 liters of whole milk into a heavy-bottomed saucepan and bring it to a gentle simmer over medium heat, stirring occasionally so it does not scorch.

2. 2

   Add 1 cup sugar, the chopped almonds, chopped pistachios, cardamom powder, and saffron strands. Stir until the sugar dissolves, then simmer the milk gently until it is fragrant and slightly reduced, about 10–15 minutes. Remove from the heat and keep warm.

3. 3

   Make the chena. Pour 2 liters of milk into a separate heavy-bottomed pot and bring it to a boil, stirring to prevent sticking. Turn the heat down once the milk boils.

4. 4

   Add the vinegar to the hot milk and stir continuously until the milk separates into soft white curds and pale greenish whey. If it does not separate immediately, continue stirring briefly rather than adding extra vinegar without checking.

5. 5

   Line a strainer with clean muslin or cheesecloth and pour in the curdled milk. Rinse the curds with cold water to remove the vinegar flavor, then gather the cloth and squeeze out as much whey as possible.

6. 6

   Transfer the drained chena to a plate. Knead it with the heel of your hand until smooth, cohesive, and free of visible lumps, about 8–10 minutes. Do not leave it crumbly or overwork it until oily.

7. 7

   Divide the chena into about 10 equal portions and shape each portion into a smooth ball. Flatten the balls gently into discs, keeping the surfaces free of cracks so they remain intact during cooking.

8. 8

   Make the cooking syrup. Combine 1.5 liters water and 1.5 cups sugar in a wide pot. Bring the mixture to a full boil, stirring until the sugar has dissolved.

9. 9

   Add the chena discs to the boiling syrup one at a time, leaving enough room for them to expand. Cover the pot and cook over medium heat for about 15–20 minutes, maintaining a steady boil. The discs should puff and become springy.

10. 10

    Turn off the heat and allow the cooked chena discs to rest in the syrup for several minutes. Press them very gently between two spoons or with a spatula to remove excess syrup without breaking them.

11. 11

    Place the softened chena discs into the prepared flavored milk. Spoon the saffron milk over them, then chill for at least 2 hours so the discs absorb the milk and become fully tender.

12. 12

    Serve cold, spooning plenty of the flavored milk and chopped nuts over each rasmalai.

Notes

The source specifically instructs rinsing the chena with cold water and squeezing it dry. Keep the milk at a gentle simmer to prevent scorching. The finished rasmalai should be refrigerated and is best served cold; consume within 3 days.

Nutrition per serving

• dessert
• South Asian
• Indian sweets
• vegetarian
• egg-free
• stovetop
• make-ahead
• refrigerated