Indian
Indian - Street Food and Snacks
Rasmalai
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 litres full-fat milk, divided
- • 2 tbsp lemon juice
- • 3/4 cup sugar, divided
- • 3 cups water
- • 1/4 tsp cardamom powder
- • 8 saffron strands
- • 10 pistachios, sliced
Preparation Steps
1
Phase 1
Boil half the milk, curdle it with the lemon juice, drain in a muslin cloth, and knead the chhena until smooth.
2
Phase 2
Flatten the chhena into small discs between your palms.
3
Phase 3
Boil half the sugar with the water and simmer the discs for 12 to 15 minutes until they puff up.
4
Phase 4
Simmer the remaining milk with the rest of the sugar, the saffron, and the cardamom until it reduces by half.
5
Phase 5
Press the syrup out of the cooked discs gently and slide them into the warm rabri; chill for 2 hours.
6
Phase 6
Serve chilled, topped with sliced pistachios.