Rasmalai

Ingredients

• 1 litre full-fat milk for chenna
• 2 litres full-fat milk for rabdi
• 3/4 cup sugar
• 1/4 cup sugar for syrup
• Saffron, cardamom
• Pistachios and rose petals

Method

1. About Rasmalai: Rasmalai is a Bengali dessert of soft, flat cottage cheese discs soaked in thickened saffron and cardamom flavoured milk. It is delicate, creamy and elegant — the queen of Indian sweets.
2. Make the chenna (fresh cottage cheese): Bring 2 litres full-fat milk to a boil. Remove from heat. Add 3 tbsp lemon juice or white vinegar gradually, stirring gently. The milk will curdle immediately — the solids (chenna) will separate from the green whey liquid. If not fully curdled add a little more acid.
3. Drain the chenna: Line a strainer with a clean muslin cloth. Pour the curdled milk through it. Rinse the chenna under cold water to remove the sourness from the lemon juice. Gather the cloth and squeeze out as much water as possible. Hang for 30 minutes to drain further. The chenna should be moist but not wet — crumbly but holds together when pressed.
4. Knead the chenna: Transfer chenna to a plate. Knead with the heel of your palm for 8-10 minutes until completely smooth like soft putty with no graininess. This kneading is critical — under-kneaded chenna makes hard rasmalai. Add 2 tsp cornflour while kneading.
5. Shape the rasgulla: Divide the smooth chenna into 16 equal portions. Roll each into a smooth ball, then flatten slightly into a disc shape. Ensure no cracks on the surface.
6. Cook in sugar syrup: Boil 6 cups water with 1.5 cups sugar in a wide pot. When the syrup is boiling add the chenna discs. Cover and cook on medium-high heat for 15-18 minutes. They will puff up and swell to double their size. Do not open the lid during this time.
7. Make the rabri (thickened milk): Boil 1 litre full-fat milk in a heavy pot. Simmer on medium heat for 35-40 minutes, stirring every 3-4 minutes, until it reduces to about one third volume and becomes thick and creamy. Add 4 tbsp sugar, a generous pinch of saffron and half tsp cardamom powder. Stir and cool.
8. Transfer the rasmalai: Remove the cooked discs from the sugar syrup. Gently squeeze each disc between your palms to remove excess syrup — this is important or the rabri becomes diluted. Place in the thickened rabri.
9. Chill: Refrigerate for minimum 4 hours or overnight. The discs will absorb the rabri and become soft, flat and spongy.
10. Serve: Arrange 3-4 discs in a shallow bowl with plenty of rabri poured over. Garnish with chopped pistachios, rose petals and a few saffron strands. Serve chilled.