It is hard to resist some of the sweets and one among them is Rasmalai. Generally Ras Malai is made as flat discs or at times round balls in a milk curry, the round balls shaped are also known as jhilmil or chenna in certain towns and cities of India. Today I added kesar (saffron strands) to the preparation and made Kesar Rasmalai. Few ingredients like kesar give both a great taste and color to the dish, so my dish came out with a nice red tinge and with a unique taste. Just like me no one in the family could resist this wonderful dessert. I’m sure you and your family would love this this too, so enjoy with this Kesar Rasmalai Recipe.
All you need is (serves 6-8)
For Chenna Balls
Chenna – 200 gms
Maida – 1 tsp
Cardamom powder – 1/4 tsp
For Sugar Syrup
Sugar – 1 & 1/2 cup
Water – 2 & 1/2 cup
Milk – 1/2 cup
For Kesar Milk
Full cream milk – 1 l
Cardamom powder – 1/4 tsp
Sugar – 1/2 cup
Kesar – 15-20 strands (soaked in 1 tsp milk)
For Garnishing
Pistachios & Almond slivers
Kesar Rasmalai Recipe
Preparation time: 10 min.
Cooking time: 45 min.
For Chenna Balls
Mix chenna, maida and cardamom powder and knead softly with palm heels.
Divide equally to form small balls, make sure there are no cracks on the surface.
Dust a plate with little maida to keep the balls.
For Sugar Syrup
Boil milk, water and sugar on low heat. Increase the heat when it comes to a boil and let sugar dissolve.
Remove any dirt from the top.
Add chenna balls and cook for about 15 min on low heat till done.
Cool the balls for about 2-3 hours.
For Kesar Milk
Boil the milk till it reduces and thickens.
Add all other kesar milk ingredients and let it boil for 2-3 more min. Let it cool.
For Kesar Rasmalai
Squeeze the chenna balls and add them to kesar milk and refrigerate for 2-3 hours.
Garnish with almond and pistachios.
Serve.
