Saffron Infused Rasmalai With Almond Recipe

Make the Chenna

Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice to curdle the milk. Strain the curds using a muslin cloth and rinse under cold water. Squeeze out excess water and let it sit for 30 minutes.

Knead the Chenna

Knead the chenna for about 5-7 minutes until smooth and soft. Form small, flat discs (rasmalai) from the kneaded chenna.

Prepare the Sugar Syrup

In a separate pot, combine water and sugar. Bring to a boil until the sugar dissolves completely. Set aside.

Cook Rasmalai

In a wide pan, bring the sugar syrup to a boil and gently add the chenna discs. Cover and cook for about 10-12 minutes on medium heat until they puff up.

Make the Saffron Milk

In another pan, simmer the milk and add sugar, cardamom powder, saffron strands, and rose water. Cook until it thickens slightly.

Combine

Once the rasmalai discs are cooked, remove them from the syrup and soak them in the saffron milk. Let them sit for at least an hour before serving.

Garnish

Serve chilled, garnished with sliced almonds and a drizzle of saffron milk.