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🇮🇳 Indian Vegetarian

Rasmalai Saffron

🇮🇳 Indian

Soft chenna discs soaked in saffron milk, the Bengal sweet that ends every celebration. Ghee, sugar, patience — the three ingredients in every Indian celebration. Best after resting an hour; the flavours settle.

Prep 25 min Cook 40 min Serves 6 Medium

Ingredients

  • Salta pinch
  • Ghee3 tbsp
  • Saffrona pinch, soaked in warm milk
  • Milk1 litre
  • Sugar1 tsp
  • Green Cardamom1 tsp

Instructions

  1. 1

    Set out every ingredient measured and ready; Indian sweets move fast once the heat is on.

  2. 2

    Combine the milk with the sugar in a heavy-bottomed pan and begin cooking over medium heat, stirring constantly.

  3. 3

    Stir through the long middle stage until the mixture looks cohesive and smells toasty and rich.

  4. 4

    Stir in the saffron with the cardamom; the aroma should bloom immediately.

  5. 5

    Spread or shape while warm, garnish with the reserved nuts, cool completely, then cut or serve as it sets.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Video: Rasmalai With Halwai Secrets In Pressure Cooker | Saffron Rasmalai | Kesar Rasmalai · on YouTube