Rasmalai pudding combines traditional Indian rasmalai with a modern twist. It features soft chenna discs cooked in sugar syrup, layered over a base of crumbled cookies or sponge cake. Creamy rabri flavored with saffron, cardamom, and nuts is poured over the layers. The pudding is garnished with nuts and saffron for a royal touch. It is chilled for a few hours to enhance the flavors. Perfect for festive occasions, it offers a unique blend of textures and rich flavors.
Ingredients:
- For Rasmalai Discs:
- 1 liter milk (full cream)
- 2 tablespoons lemon juice (diluted with 1 tablespoon water)
- 2 cups water
- 1 cup sugar
- For Rabri (Thickened Milk):
- 1 liter milk (full cream)
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- 10-12 saffron strands (soaked in 2 tablespoons warm milk)
- 1/4 cup chopped nuts (almonds, pistachios)
- For Pudding Base:
- 10-12 crumbled cookies or sponge cake
- 1/2 cup condensed milk
- 1/2 teaspoon vanilla extract
Step-By-Step Instructions
Step 1: Prepare the Rasmalai Discs
- Heat 1 liter of milk in a large pan until it comes to a boil. Lower the heat and add the diluted lemon juice gradually, stirring continuously.
- Once the milk curdles and separates into chenna (paneer) and whey, turn off the heat. Strain the curdled milk using a muslin cloth and rinse under cold water to remove the acidic taste.
- Squeeze out excess water and knead the chenna until it is smooth and pliable. Shape into small flat discs.
- In a separate pan, boil 2 cups of water with 1 cup of sugar to make a light syrup. Gently add the chenna discs and cook on medium heat for 10-12 minutes. The discs will double in size.
- Remove from heat and let the discs cool in the syrup.
Step 2: Prepare the Rabri (Thickened Milk)
- In another pan, boil 1 liter of milk and simmer on low heat, stirring frequently to prevent burning. Reduce the milk to half its original quantity.
- Add sugar, cardamom powder, and saffron milk. Mix well and simmer for another 5 minutes.
- Stir in the chopped nuts and set aside to cool.
Step 3: Assemble the Pudding Base
- In a bowl, combine crumbled cookies or sponge cake with condensed milk and vanilla extract. Mix until it forms a moist and crumbly texture.
- Spread this mixture evenly at the base of a serving dish or individual glasses.
Step 4: Layer the Pudding
- Place the rasmalai discs over the cookie layer. Ensure the discs are evenly distributed.
- Pour the prepared rabri over the rasmalai discs until they are completely submerged.
Step 5: Garnish and Chill
- Garnish the pudding with chopped nuts, saffron strands, and edible silver leaf (optional).
- Cover the dish with cling film and refrigerate for at least 2-3 hours to let the flavors meld.
Step 6: Serve and Enjoy
Serve the chilled rasmalai pudding as a rich and indulgent dessert for any occasion. The layers of creamy rabri, soft rasmalai, and crumbly cookie base create a delightful fusion of textures and flavors.
