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Indulge in the Delight of Kesar Rasmalai

Kesar Rasmalai is a beloved traditional dessert from Bengal, renowned for its exquisite taste. During the festive season, this sweet treat takes center stage, captivating everyone’s palate. Crafted from chenna, milk, saffron, sugar, and milk powder, this dessert features soft, spongy chenna balls soaked in sweetened milk. It’s a simple recipe that can be prepared at home in just thirty minutes, making it an ideal choice for celebrations. Whether it’s a festival or a joyful gathering, serving this dish will surely elevate the occasion. Share it with friends and family or surprise your guests with this delightful treat.

Ingredients

2 liters of full-cream milk

2 tablespoons sugar

1 teaspoon green cardamom

2 tablespoons lemon juice

1 pinch saffron

2 tablespoons milk powder

Preparation Method

- Begin by boiling the milk to prepare the chenna. Stir in lemon juice and continue until the milk curdles.

- Strain the chenna using a muslin cloth, ensuring all excess water is removed.

- Transfer the chenna to a bowl and mix in the milk powder, saffron, and cardamom powder.

- Knead the mixture until it becomes smooth. Form small balls and gently flatten them, ensuring there are no cracks. Set them aside.

- To prepare the rabdi, boil the milk in a non-stick pan until it reduces in volume.

- Add sugar and continue boiling until it dissolves and the milk thickens. Gently immerse the chenna patties in the rabdi and simmer for two minutes on low heat.

- Once cooked, remove the patties and place them on a plate. Garnish with saffron, and your delicious rasmalai is ready to be served.

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