Kesar Rasmalai

Name: Kesar Rasmalai
Total time: 3600 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1 liter full cream milk; 4 tbsp lemon juice; 1 tsp cornflour; 4 cups water; 1 cup sugar; 500 ml full cream milk; 5-6 green cardamom; Pinch saffron; 2-3 tbsp sugar; as per need Finely chopped pistachio

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#thespiceroute
#spiceweek7 #saffron
#cookpad #cookpadindia
Kesar rasmalai is a traditional Indian dessert. With dry fruits, this sweet is purely made out of milk. The soft and sponge dessert soaked in Creamy kesar milk.

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Saved

Ingredients

1 hrs

4-5 people

For Rasgulla:-
1 literfull cream milk
4 tbsplemon juice
1 tspcornflour
4 cupswater
1 cupsugar
For the kesar milk:-
500 mlfull cream milk
5-6green cardamom
Pinchsaffron
2-3 tbspsugar
as per needFinely chopped pistachio

Saved

Steps

1 hrs

1

To make Rasgulla:-
Boil 1 liter full cream milk in a pot. Once it comes to boil, switch off the flame and add lemon juice till milk curdles completely.
2

Using a strainer drain the water and collect the chenna. Rinse it under tap water so that no trace of lemon juice in it. Leave it in strainer 30 minutes.
3

Add cornflour and Start mashing the chenna till it's smooth. Mash it continuously 10 minutes using your palm. Once it's smooth, make small balls out of it.
4

Heat 1 cup cup sugar with 4 cup of water in a wide pan and wait till it comes to full boil.
5

Drop the balls in boiling sugar syrup and cook for 10-15 minutes. The balls double in size. Keep it covered and take off the pan from the flame. Rest for at least 20 minutes.
6

To make Kesar Milk:-
In a heavy bottom pot boil 500ml milk. Soak few saffron in a tbsp of warm milk and set it aside.
7

Once milk comes to boil, lower the flame and continue to stir milk. After 10 minutes add sugar and saffron soak and cardamom powder milk. Mix it well. After 20 -25 minutes the milk will thicken to desired consistency, add finely chopped pistachio. Mix it well and switch off the flame..
8

Take out the cooled rasgulla from sugar syrup, squeeze and flatten with your palm. Transfer the rasgulla to thickened warm kesar milk.
9

Chill in the refrigerator for 2-3 hrs. Garnish with chopped pistachio and few saffron strands before serving.