During my childhood, Rasmalai held a special place in my heart. I could easily devour ten servings of this delectable dessert without a second thought. It was a culinary delight that graced our home during every festival or gathering, elevating the joy of these occasions.
My fondest memories revolve around the Kesar and Pistachio Rasmalai. Its taste was simply unparalleled, emanating an enchanting aroma that was nothing short of divine. What set homemade Rasmalai apart, in my opinion, was its delicate balance of sweetness - not excessively sugary but still incredibly creamy and aromatic.
My grandmother, the maestro of our family kitchen, had a secret touch that made her Rasmalai unforgettable. She would generously infuse the milk concoction with saffron, transforming it into a deep, bright yellow hue. The addition of ample kesar (saffron) and pista (pistachios) not only heightened the flavors but also created a visual feast that was as delightful as it was delicious.
As I reminisce about those days, the taste, texture, and fragrance of my grandmother's Kesar and Pistachio Rasmalai continue to evoke a sense of nostalgia and warmth. It's a dessert that transcends generations, preserving the essence of our family's culinary traditions. In every bite, I taste not just the sweetness of the Rasmalai but also the love and memories that were woven into its creation.
Feel free to share your thoughts below, and hoping you enjoy the recipe as much as we do!
Kesar Rasmalai
Prep time: 30 minutes
Rest time: 3 hours
Cook time: 30 minutes
Total time: 4 hours
Servings: 6
Ingredients:
Chena(Paneer)
1 ltr whole milk
1 lemon (Juice)
Sugar Syrup
1 cup sugar
1 1/2 cup water
Saffron Milk Concoction
1 cup whole milk
1/2 cup evaporated milk
1/2 Tbsp saffron
1 tsp ground cardamom
1/2 cup condensed milk
Instructions:
Making Chena:
Boil 1 liter of milk in a heavy-bottomed pan. As it comes to a boil, squeeze lemon juice gradually while stirring continuously.
When the milk curdles completely, switch off the heat. Strain the curdled milk through a muslin cloth or a fine strainer to separate the whey from the cheese (paneer).
Rinse the paneer under cold water to remove any traces of lemon juice.
Gather the cloth with paneer and squeeze out excess water. Hang the cloth for about 30 minutes to drain excess moisture.
Knead the paneer until it becomes smooth and there are no lumps.
Divide the paneer into equal portions and roll them into small, smooth balls.
In a separate pot, mix sugar and water. Bring it to a boil, ensuring the sugar completely dissolves.
Carefully drop the paneer balls into the boiling sugar syrup.
Cover the pot and let them cook for about 12-15 minutes, allowing them to double in size. They should become spongy and soft.
Remove from heat and let them cool to room temperature.
Kesar Milk:
Heat whole milk and evaporated milk in a heavy-bottomed pan and bring it to a boil.
Add a generous amount of saffron strands to the milk and ground cardamom. Let it simmer for a few minutes, allowing the saffron to infuse its color and aroma into the milk.
Stir in condensed milk to sweeten the milk. Adjust the amount to your taste, continue to simmer for another 5 minutes.
Remove from heat and let the saffron milk cool to room temperature.
Assembling:
Take each cooked and cooled rasgulla and gently press it between your palms to remove excess sugar syrup.
Place the rasgullas in a serving dish.
Pour the saffron milk over the rasgullas, ensuring they are completely immersed.
Garnish with chopped pistachios, dried rose petals and almonds.
Cover and refrigerate for at least a few hours before serving to allow the flavors to meld.
Serve chilled and savour the exquisite flavors of homemade Kesar Rasmalai. Enjoy this delightful Indian dessert as a sweet conclusion to your meals or as a special treat during festivals and celebrations.
