Indian
Indian - Desserts and Sweets
Kesar Pista Rasmalai
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 litre full-fat milk, for the chenna
- • 2 tbsp lemon juice
- • 1 cup sugar
- • 4 cups water
- • 500 ml full-fat milk, for the ras
- • 1/4 tsp saffron threads
- • 2 green cardamom pods, crushed
- • 1 tbsp pistachios, slivered
Preparation Steps
1
Phase 1
Bring the milk to a boil, curdle it with the lemon juice, drain the chenna in muslin, rinse, and hang for 30 minutes.
2
Phase 2
Knead the chenna until smooth and creamy, then shape it into tiny grape-sized balls.
3
Phase 3
Boil the water and sugar in a wide pan, drop in the balls, and cook covered on medium heat for 12-15 minutes until they nearly double.
4
Phase 4
Simmer the second measure of milk with the saffron and cardamom until it reduces by half and thickens.
5
Phase 5
Gently press the syrup-soaked balls to remove excess syrup and slide them into the chilled thickened milk.
6
Phase 6
Refrigerate for 2 hours and serve cold, topped with pistachios.