Rasmalai Recipe

Make fresh chenna

Bring 2 liters whole milk to a gentle boil in a wide, heavy-bottomed pan over medium heat, stirring occasionally to prevent scorching. Meanwhile, mix the 3 tbs lemon juice with 2 tbs cold water. When milk reaches a boil, reduce heat to low and add the lemon-water mixture gradually while stirring gently; curdling should begin. Turn off heat when whey separates and is translucent. Let sit 1–2 minutes.

Pour curdled milk through a fine-mesh sieve or cheesecloth-lined colander to drain the whey. Rinse the curds briefly under cold running water to remove residual lemon flavor and stop cooking. Gather the cloth and squeeze gently to remove excess liquid, then hang or leave in the sieve for 20–30 minutes to drain further; the chenna should be moist but not wet.

Transfer drained chenna to a bowl and knead vigorously for 6–8 minutes until smooth and pliable (this ensures soft, non-grainy dumplings). Add a pinch of salt, 1 tsp cardamom powder and 2 tbs sugar during kneading and continue until fully incorporated and the texture is slightly glossy.

Divide the chenna into 12 equal portions (about 28–32 g each). Roll each portion between palms into smooth, flat round discs roughly 2.5–3 cm thick and 4–5 cm diameter. Keep them covered with a damp cloth to prevent drying while you prepare the ras (milk).

Bring a wide, shallow pan with 1 liter of water to a gentle simmer (not a rolling boil). Add 1 tbs sugar to the water to lightly sweeten it. Carefully slide the chenna discs into the simmering water in batches if necessary so they have room to expand.

Poach the discs for 8–10 minutes over gentle simmer, turning them once halfway (use a slotted spoon) so they cook evenly and puff slightly. They will increase in size and become a bit springy. Remove with a slotted spoon and transfer to a plate; they will continue to firm slightly as they cool.

Crush the green cardamom pods lightly with the back of a spoon to open and expose seeds. In a heavy saucepan, bring 1 liter whole milk to a gentle simmer over medium-low heat. Add 5 tbs sugar, crushed cardamom pods (or seeds), and saffron threads if using. Simmer gently, stirring occasionally, for 15–20 minutes to reduce slightly and concentrate flavors. Taste and adjust sugar; remove from heat and stir in 1 tsp rose water if using. Remove cardamom pods before serving (or crush seeds finely into the milk for stronger flavor).

Keep the ras warm on the lowest heat setting while you prepare the mousse and finish plating. If it thickens too much, whisk in a splash of warm milk to loosen.

Bloom the gelatin: sprinkle 1.25 tsp gelatin over 15 ml cold water in a small bowl and let sit 5–7 minutes until spongy.

In a small saucepan, whisk together 3 egg yolks and 40 g sugar until pale. Add 60 ml yuzu juice and stir to combine. Cook the mixture over low heat, stirring constantly, until it reaches a light custard that coats the back of a spoon (do not boil)—about 5–6 minutes. Remove from heat.

Stir the bloomed gelatin into the warm yuzu custard until fully dissolved. Let the custard cool to lukewarm (about 10 minutes), stirring occasionally so it stays smooth. Add 0.5 tsp vanilla extract.

Whip 200 ml chilled heavy cream to soft peaks. Fold one-third of the whipped cream into the cooled yuzu custard to lighten it, then gently fold in the remaining cream until homogeneous. Chill the mousse for at least 30 minutes to set slightly; it should be light and airy but scoopable.

Warm the poached chenna discs briefly by placing them in the warm cardamom milk for 1–2 minutes to absorb flavor and heat through. Arrange 2 chenna discs per serving in shallow dessert bowls or on dessert plates.

Ladle the warm cardamom milk (ras) over and around the dumplings so they sit in the fragrant milk; about 120–150 ml milk per serving. Place a quenelle or small scoop (approximately 2–3 tbs) of chilled yuzu mousse beside or atop the dumplings.

Finish with a sprinkle of chopped pistachios, a few saffron strands if reserved, a few edible rose petals (optional), and thin strips of lemon/yuzu zest. Serve immediately while the ras is warm and the mousse is cool for contrast.