Kesar Rasmalai – केसर रसमलाई; a very famous Indian sweet. Its name and creamy texture come from full tone milk. Here in North India you can easily found it in any sweet shop; but making it at home is very rear. Making dishes at home is making a healthy and fresh dish/sweet. So try it out at your home, easy to make.
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Kesar Rasmalai
Course: Dessert, SweetCuisine: Indian4
servings5
minutes55
minutes220
kcal1
hourKesar Rasmalai a very famous Indian sweet made by full tone milk. Can have chilled as dessert.
Ingredients
Full Cream Milk (दूध) – 1.5 litre
Cardamom (इलायची) Powder – 1/2 tsp.
Cornflour (कार्न फ्लोर) – 1 1/2 tsp.
Lemon (नींबू) – 2
Drynuts (सूखे मेवे) – 3 tbsp.
Water (पानी) – 4 cups
Sugar (चीनी) – 1 cup + 3 tbsp.
Few Saffron (केसर) strands.
Directions
- Take out juice from lemon (नींबू) by squeezing. Chop pistachio (पिस्ता). Keep aside.
- Take 1 litre milk (दूध) in heavy base pan with few saffron (केसर) strands and bring it to boil.
- Once it’s boiled, remove from heat and cool under room temperature for 5-10 minutes.
- Once cool little start adding lemon (नींबू) juice slowly-slowly till the milk (दूध) curdles.
- Take a cotton cloth, a sieve (छलनी) and a big bowl. Stack sieve (छलनी) on the top of bowl and cotton cloth on top of sieve (छलनी).
- Pour curdled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
- Pick all four corners of cotton cloth and squeeze out the extra water.
- Now, pour 1 cup water on the milk solid particles (छैना) to remove the lemon (नींबू) flavour and smell. Don’t remove from cloth. Squeeze out the water again.
- The milk solids (छैना) are ready. Take it out on plate.
- Now add Cornflour (कार्न फ्लोर) in these milk solids (छैना) and mesh with hand for 7-8 minutes.
- Make equal size balls from milk solids (छैना) and press them a little to make a disc shape. Keep aside
- After that in a pan mix the 1 cup of sugar and 4 cups of water and let it boil on high heat.
- Now add rasmalai discs in the boiling sugar- water syrup and cook them for 15-20 minute on high heat. Now rasmalai discs are ready, keep aside and let them cool.
- Now make thick milk syrup to dip rasmalai discs. Take 500 ml of milk (दूध) in heavy base pan and bring it to boil on high flame.
- After that cook this boiled milk (दूध) on low heat till reduce up-to 40-50%.
- Once it’s thickened enough add 3 tbsp. sugar, chopped nut, left saffron (केसर) strands and cardamom (इलायची) powder.
- When this milk (दूध) syrup lukewarm adds rasmalai discs and refrigerate.
- Garnish with some nuts and serve chilled.
Notes
- You can use milk solid separate water for your regular cooking. It will gave nice and little creamy texture to your dish curry.
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