Kesar Pista Rasmalai is a very popular Indian bengali traditional sweet. Kesar Pista Rasmalai is prepared with Paneer (Indian cottage cheese). Kesar Pista Rasmalai comes from two parts in Hindi: “Ras” meaning “juice” and “Malai”, meaning “cream”. Ras Malai or Rosh Malai is a dessert eaten in India, Pakistan and Bangladesh. A well made Rasmalai melt easily in your mouth. I made this by soaked rasmalais’ disks in sweetened saffron flavored milk with loads of chopped pistachios and almonds.
Kesar Pista Rasmalai is a combination of soft and spongy cottage cheese disks and dry fruit laced saffron flavored creamy milk sauce. Refrigerate to chill this delightful dessert and enjoy it chilled. During the auspicious and festive occasion make this Rasmalai at home and enjoy with friends and relatives.
Ingredients:
• 12 cups/3 Litrs Whole Milk (Divided)
• 1/2 Lemon Juice
• 4-5 cups Water
• 1 cup Sugar + Extra For Milk Sauce (As Per Taste)
• 1 tsp Saffron Threads/Strings
• 1/4 tsp Cardamom Powder
• Sliced Pistachios and Almonds
• 1 tsp Rose Water/Kewra Water (optional)
• Chandi Warq/warakh for decorating (optional)
Method:
1. Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind 2 pinches of saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.
6. Divide the paneer into small-small portions a little smaller than the size of a lemon.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and add the flattened paneer.
9. Cover the lid and cook for 7-8 mins, then switch off the flame.
10. Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.
11. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder, rose water, some thread of saffron, pistachios and almonds and cook it again for 3-4 mins. Switch off the flame and keep milk aside.
12. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
13. Pour the prepared reduced milk over the paneer or or you can just dunk it into the prepared saffron milk sauce and chill in the refrigerator.
14. Kesar Pista Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and chandi warq and serve it.
Tips:
• You can pressure cook the paneer balls to make more spongy and easy to cook.
• Add dry fruits/nuts and sugar as per taste buds.
• You can store it in a jar or container (with lid) into the fridge up to the week.
• You can skip the rose or kewra water and chandi warq/warkh.
- 12 cups/3 litrs Whole Milk(Divided)
- ½ Lemon Juice
- 4-5 cups Water
- 1 cup Sugar+ Extra For Milk Sauce(As Per Taste)
- 1 tsp Saffron Threads/Strings
- ¼ tsp Cardamom Powder
- Sliced Pistachios and Almonds
- 1 tsp Rose Water/Kewra Water
- Chandi Warq/Warakh
- Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind 2 pinches of saffron with a small amount of sugar and add it to the milk while boiling).
- Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring.
- When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
- Pour a little cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.
- Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.
- Divide the paneer into small-small portions a little smaller than the size of a lemon.
- Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
- In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and add the flattened paneer.
- Cover the lid and cook for 7-8 minutes, switch off the flame.
- Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.
- Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder, rose water, some thread of saffron, pistachios and almonds and cook it again for 3-4 mins. Switch off the flame and keep milk aside.
- Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
- Pour the prepared reduced milk over the paneer or or you can just dunk it into the prepared saffron milk sauce and chill in the refrigerator.
- Kesar Pista Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and chandi warq and serve it.
• Add dry fruits/nuts and sugar as per taste buds.
• You can store it in a jar or container (with lid) into the fridge up to the week.
• You can skip the rose or kewra water and chandi warq/warkh.
