Unlock The Delight of Rasmalai Pudding With Simple Ingredients

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.