West Bengal
Rasmalai
Flat chhena discs soaking in saffron milk. The rasgulla that went to finishing school.
90 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayChhena discs, saffron rabdi, a long chill.
The original403kcalsame
11 gproteinsame
1 gfibresame
90minutessame
Classic rasmalai.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Make chhena with the first litre of milk and lemon juice, rinse, hang 30 minutes and knead smooth.
- 2Shape 12 small balls and flatten into discs. Boil in syrup made with 200 g sugar and the water, covered, for 12 minutes.
- 3Meanwhile boil the second litre of milk and reduce to about half, stirring often. Add the remaining sugar, saffron and cardamom.
- 4Lift the discs, gently squeeze out the syrup and slide them into the warm milk.
- 5Add nuts and chill at least 4 hours.
Serve it like this
Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.