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Indian · Dessert
Rasmalai
Pillowy homemade paneer dumplings swim in a luscious, cardamom-infused sweetened milk flavored with delicate saffron notes. The contrast between the soft cheese and creamy syrup creates an utterly indulgent texture that melts on your tongue. Perfect for special celebrations or when you want to impress guests with an authentic Indian dessert.
Prep time
30 minutes
Cook time
45 minutes
Total time
1 hour 15 minutes
Servings
6
Ingredients
- 1 liter milk (for paneer)
- 2 tbsp lemon juice
- 3 cups sugar
- 4 cups water
- 1 liter milk (for syrup)
- 1/2 cup sugar (for syrup)
- 1/4 tsp cardamom powder
- Few saffron strands
- Chopped pistachios for garnish
Instructions
- Boil 1 liter of milk and curdle it with lemon juice to make paneer. Drain the whey using a cheesecloth and knead the paneer into a smooth dough.
- Shape the paneer dough into small flat discs.
- In a large pot, combine 3 cups sugar and 4 cups water to make a syrup. Bring to a boil.
- Add the paneer discs to the boiling sugar-water syrup and cook for 10 minutes. The discs will expand slightly.
- In another pot, reduce 1 liter of milk by simmering until it thickens slightly.
- Add 1/2 cup sugar, cardamom powder, and saffron strands to the reduced milk. Stir well.
- Gently squeeze excess syrup from the cooked paneer discs and transfer them into the saffron milk mixture.
- Allow to cool completely, then refrigerate until chilled.
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