Rasmalai is a popular Indian dessert that is made with chhena discs (Indian cottage cheese) soaked in a rich and creamy milk syrup flavored with saffron and pistachios. It is a soft and spongy dessert that is bursting with flavor.
This recipe for rasmalai with saffron and pistachios is a simple and easy way to make this delicious dessert at home. The saffron and pistachios add a delicate floral and nutty flavor to the rasmalai.
Ingredients:
- 1-liter whole milk
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cardamom powder
- 1/4 cup chopped pistachios
Instructions:
- Bring the milk to a boil in a heavy-bottomed saucepan over medium heat.
- Reduce the heat to low and simmer for 10 minutes, or until the milk has reduced by about one-third.
- Add the lemon juice and stir until the milk curdles.
- Strain the curdled milk through a cheesecloth-lined strainer.
- Rinse the curds under cold water and squeeze out any excess water.
- Place the curds in a bowl and refrigerate for at least 30 minutes, or up to overnight.
- To make the milk syrup, combine the sugar, saffron threads, and cardamom powder in a small saucepan over medium heat.
- Add 1/2 cup of water and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes, or until the sugar has dissolved and the syrup has thickened slightly.
- Remove the syrup from the heat and let it cool completely.
- To assemble the rasmalai, slice the chhena discs in half.
- Place the chhena discs in a serving dish and pour the milk syrup over them.
- Garnish with chopped pistachios and serve.
Tips:
- If you want to make the rasmalai ahead of time, you can store the chhena discs in the refrigerator for up to 2 days.
- You can also store the milk syrup in the refrigerator for up to 1 week.
- When assembling the rasmalai, be sure to drain the chhena discs well before placing them in the serving dish.
- You can also add other garnishes to the rasmalai, such as rose petals, almonds, or silver leaf.
Note: If you are unable to find saffron threads, you can use 1/4 teaspoon of ground saffron instead.
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