Rasmalai (Cheese Patties in Sweetened Milk) with Saffron

Soft and spongy cheese patties soaked in sweetened milk with saffron and cardamom. A delicate and flavorful Indian dessert.

Prep Time

20 minutes

Total Time

1 hour

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.00/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

Indian

Ingredients

Servings

4cupsFull-Fat Milk(For making the cheese (chhena))

£1.60

2tablespoonsLemon Juice or Vinegar(For curdling the milk)

£0.15

1tablespoonAll-Purpose Flour(For binding the cheese patties)

£0.02

0.5cupSugar(For the cheese patties)

£0.20

3cupsFull-Fat Milk(For the sweetened milk)

£1.60

0.5cupSugar(For the sweetened milk)

£0.20

0.5teaspoonCardamom Powder

£0.35

0.3teaspoonSaffron Strands(Soaked in 2 tablespoons of warm milk)

£2.50

2tablespoonsChopped Pistachios(For garnishing)

£1.00

2tablespoonsChopped Almonds(For garnishing)

£0.40

Total Cost

£8.02

£2.00 per serving

Instructions

1.
**Making the Chhena (Indian Cheese):** Bring 4 cups of milk to a boil in a large pot. Reduce heat and add lemon juice or vinegar, a little at a time, stirring gently until the milk curdles and the whey separates. Do not add all the lemon juice/vinegar at once; use only enough to separate the curds.
2.
Line a colander with cheesecloth. Pour the curdled milk into the cheesecloth and drain the whey. Rinse the chhena (cheese curds) under cold water to remove the sourness from the lemon juice/vinegar. Squeeze out excess water from the cheesecloth.
3.
**Making the Cheese Patties:** Transfer the chhena to a mixing bowl. Add sugar and all-purpose flour. Knead the mixture well with your hands until it forms a smooth and pliable dough. This may take 5-7 minutes. Divide the dough into 8-10 equal portions. Shape each portion into a small, flattened patty.
4.
**Cooking the Patties:** Gently drop the patties into a pot of simmering water. Cook for about 10-15 minutes, or until the patties double in size. Be careful not to overcrowd the pot. They should puff up and become spongy.
5.
Carefully remove the patties from the water with a slotted spoon and gently squeeze out any excess water. Set aside.
6.
**Making the Sweetened Milk:** In a separate pot, bring 3 cups of milk to a boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the milk has thickened slightly and reduced in volume.
7.
Add sugar, cardamom powder, and saffron strands (soaked in warm milk) to the simmering milk. Stir well until the sugar is dissolved. Taste and adjust sweetness as needed.
8.
Gently add the cooked cheese patties to the sweetened milk. Simmer for another 5 minutes, allowing the patties to soak up the flavors.
9.
**Serving:** Remove from heat and let the Rasmalai cool completely. Refrigerate for at least 2 hours before serving. Garnish with chopped pistachios and almonds before serving.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

40g

15% of RDA

Fat

25g

36% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

35 g

39% of RDA

Sodium

110 mg

5% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Do not overcook the chhena, or it will become dry and crumbly.

Kneading the chhena well is crucial for smooth and soft patties.

Be gentle when handling the cooked patties as they are delicate.

Adjust the amount of sugar according to your preference.

Cooking Equipment

Large Pot

Slotted Spoon

Cheesecloth

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Rasmalai (Cheese Patties in Sweetened Milk) with Saffron

Ingredients

Instructions