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Rasmalai
Luxurious Bengali sweet comprising flattened chenna (fresh cheese) discs gently poached and then soaked in a rich, saffron-infused, cardamom-scented milk cream (rabri).
๐ง ์ฌ๋ฃ
- 2 L Whole milk(For making chenna. Higher fat content milk yields better results.)
- 4 tbsp Fresh lemon juice(Or white vinegar. Used to curdle the milk.)
- 1 L Full-fat milk(For making the rabri (reduced milk).)
- 200 g Granulated sugar(Divided. Approximately 150g for the rabri and 50g for the poaching liquid.)
- 10-15 strands Saffron strands(Soaked in 2 tbsp warm milk for 15 minutes to release color and flavor.)
- 4 pods Green cardamom pods(Lightly crushed to release seeds.)
- 3 tbsp Pistachios(Finely chopped, for garnish.)
- 2 tbsp Almonds(Blanched and slivered, for garnish (optional).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Chenna (Indian Cheese Curds): Heat 2L of whole milk in a large, heavy-bottomed pot over medium-high heat, stirring occasionally to prevent scorching. Bring the milk to a rolling boil. Reduce heat to low and let it simmer for 2-3 minutes. Gradually add the lemon juice, stirring gently, until the milk curdles completely and separates into solid curds and greenish whey. If it doesn't curdle fully, add a little more lemon juice.
โฑ๏ธ 20 minutes - 2
Drain and Rinse the Chenna: Immediately strain the curds through a fine-mesh sieve lined with cheesecloth or a clean muslin cloth. Rinse the curds briefly under cold running water to remove any sourness from the lemon juice. Gather the edges of the cloth and twist to squeeze out as much excess water as possible. Let it hang for about 15-20 minutes to drain further.
โฑ๏ธ 25 minutes - 3
Knead and Shape the Chenna: Transfer the drained chenna to a clean plate or a large bowl. Knead the chenna with the heel of your hand for 8-10 minutes until it becomes smooth, soft, and pliable, with no lumps. It should resemble soft dough. Be careful not to over-knead, which can make the discs tough. Divide the chenna into 12 equal portions and roll each portion into a smooth ball. Gently flatten each ball into a disc about 2 inches in diameter and 1/2 inch thick. Ensure there are no cracks.
โฑ๏ธ 15 minutes - 4
Prepare the Poaching Syrup: In a wide, shallow pan, combine 4 cups (approx. 1L) of water with 50g of granulated sugar. Bring to a rolling boil over medium-high heat. The syrup should be quite thin.
โฑ๏ธ 5 minutes - 5
Poach the Chenna Discs: Carefully slide the chenna discs into the boiling syrup, ensuring not to overcrowd the pan (you may need to do this in batches). Cover the pan and let the discs poach for 10-12 minutes. They will puff up significantly and become spongy. Gently turn them over halfway through poaching to ensure even cooking.
โฑ๏ธ 12 minutes - 6
Cool and Squeeze the Discs: Using a slotted spoon, carefully remove the poached discs from the syrup and place them in a bowl of cold water for 5 minutes. This stops the cooking process. After cooling, gently press each disc between your palms to squeeze out excess water. Do not press too hard, or they might break.
โฑ๏ธ 10 minutes - 7
Prepare the Rabri (Saffron-Cardamom Cream): In a separate heavy-bottomed pan, heat 1L of full-fat milk over medium heat. Bring it to a boil, then reduce the heat to low and simmer, stirring frequently and scraping the sides of the pan to collect the cream. Continue simmering and reducing the milk until it thickens to a creamy, condensed consistency (about half the original volume). This will take approximately 25-30 minutes. Stir in 150g of granulated sugar, the soaked saffron (with its milk), and the crushed cardamom pods. Cook for another 5 minutes until the sugar is dissolved and the rabri is thick and fragrant. Remove from heat and let it cool completely.
โฑ๏ธ 35 minutes - 8
Assemble and Chill: Place the squeezed chenna discs in a shallow serving dish. Pour the cooled rabri over the discs, ensuring they are fully submerged. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the discs to absorb the cream.
โฑ๏ธ 5 minutes plus chilling - 9
Garnish and Serve: Before serving, garnish generously with chopped pistachios and slivered almonds (if using). Serve chilled.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe chenna discs should be soft and spongy after poaching. If they are hard, it means they were over-kneaded or not poached long enough.
- โThe rabri should be thick but pourable, not stiff. It should coat the back of a spoon.
- โRasmalai must be served thoroughly chilled for the best taste and texture.
- โEnsure all excess water is squeezed from the chenna discs before soaking in rabri, otherwise, the rabri will become too thin.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few drops of rose water to the rabri for a floral note.
- Make mini rasmalai by dividing the chenna into smaller portions.
- Add a pinch of nutmeg or kewra water to the rabri for an alternative flavor profile.