Start the day before. The chilling alone is 4 hr, against 75 min of actual work.
Allergens in Rasmalai: milk, tree nuts.
Ingredients
Quantities for 6.
- 2 litres, plus 1 litre for the rabri Milk
- 2, juiced Lemonto split the milk
- 300g Sugar
- 5, crushed Cardamom
- a good pinch Saffron
- 3 tbsp, slivered Pistachios
- 2 tbsp, slivered Almondsoptional
- 1 tsp Rose Wateroptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chhena for rasmalai must be kneaded until it is genuinely smooth and slightly greasy to the touch. Grainy chhena gives grainy discs.
- The discs double in the syrup, so leave room in the pan and do not crowd them.
Method
- Bring 2 litres of milk to the boil, take it off the heat, and add lemon juice a little at a time until it splits cleanly.Stop as soon as the whey runs clear green. Extra acid makes the chhena tough.
- Strain through muslin, rinse under cold water to wash off the lemon, and hang 30 minutes.
- Knead the chhena on a board for 8 minutes until completely smooth and it leaves a slight film on your palm.Eight minutes is not an exaggeration. This is the whole dish.
- Shape into 12 balls, flatten each into a disc, and rest 10 minutes.
- Simmer them in a light syrup of 300g sugar to 1 litre water, covered, for 15 minutes. They will swell.
- Separately reduce 1 litre of milk by half with saffron, cardamom and sugar to make the rabri.
- Squeeze the discs gently to remove the syrup and slip them into the warm rabri.Squeeze gently or they tear. This is what lets them drink the milk.
- Chill 4 hours and serve cold, scattered with pistachios.
Storage
Keeps 3 days refrigerated and improves overnight as the discs absorb the milk. Does not freeze.
Nutrition Low estimate
One serving of Rasmalai (408 g) is about 474 calories, or 117 calories per 100 g.
Medium protein: 13 g a serving, 11% of the calories
| Per serving408 g | Per 100 g | |
|---|---|---|
| Calories | 474 kcal | 117 kcal |
| Protein | 13.4 g | 3 g |
| Carbohydrate | 69.7 g | 17 g |
| of which sugars | 68.1 g | 17 g |
| Fibre | 1.4 g | 0 g |
| Fat | 17.1 g | 4 g |
| of which saturated | 7.0 g | 2 g |
| of which unsaturated | 8.5 g | 2 g |
Whey poured away when the milk is curdled means much of the weighed input is never eaten, so the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.