India · India

Rasmalai (Indian Saffron Milk Cake)

Name: Rasmalai (Indian Saffron Milk Cake)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: India
Ingredients: whole milk 1000 ml; saffron 1 g; cardamom 4 g; sugar 150 g; lemon juice 15 ml; pistachios, chopped 30 g; rose water 10 ml

Soft soaked milk cakes flavored with saffron and cardamom syrup.

60 minutes · 6 servings · Moderate

Rasmalai takes its name from rabri, the thickened, faintly sweet milk cream that is reduced separately and stirred back in. The cake itself is an old chenna preparation, and the whole point is that it drinks syrup without losing its shape. Saffron and cardamom are the two notes the dish is built on, and the pistachio is decoration rather than substance.

Ingredients

whole milk1000 ml
saffron1 g
cardamom4 g
sugar150 g
lemon juice15 ml
pistachios, chopped30 g
rose water10 ml

Directions

1
Reduce milk over low heat 30 minutes to 40 percent of its volume.
2
Add sugar, saffron, cardamom and lemon; simmer 5 minutes.
3
Pour into shallow trays; set 4 hours.
4
Cut into squares and soak in remaining syrup 20 minutes.
5
Top with pistachio and rose water.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content