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Rose_Rasmalai

Rose Rasmalai

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Indian
Servings 6

Equipment

  • 1 large saucepan
  • 1 Medium saucepan
  • 1 slotted spoon
  • 1 Mixing bowl
  • 1 Whisk
  • 1 plate
  • 1 cheesecloth

Ingredients
  

  • 1 liter whole milk
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 4 cups water
  • 1 cup milk
  • 1/4 teaspoon cardamom powder
  • 1/2 cup rose syrup
  • 2 tablespoons pistachios sliced
  • 2 tablespoons almonds sliced
  • 1/4 teaspoon rose water

Instructions
 

  • Boil the whole milk in a large saucepan and once it starts boiling, add lemon juice to curdle it.
  • Strain the curdled milk in a cheesecloth to separate the chenna (paneer) and wash it with cold water.
  • Knead the chenna into a smooth dough and divide it into small balls.
  • In a medium saucepan, combine 1 cup sugar and 4 cups water and bring to a boil.
  • Add the chenna balls to the boiling syrup and cook for 15 minutes.
  • Remove the chenna balls with a slotted spoon and let them cool.
  • Boil 1 cup milk in a saucepan and add cardamom powder, rose syrup, and sugar, then simmer for 10 minutes.
  • Allow the milk mixture to cool slightly, then add rose water.
  • Place the cooled chenna balls into a bowl and pour the rose-flavored milk over them.
  • Garnish with sliced pistachios and almonds before serving.

Notes

Ensure the chenna is kneaded well to achieve a smooth texture, as this is crucial for soft rasmalai. If the syrup starts to thicken too much while boiling the chenna balls, you can add a little more water to maintain consistency. Additionally, you can adjust the sweetness and rose flavor according to your preference by varying the amount of sugar and rose syrup used.
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