1️⃣ Make chenna: Bring 1.5 L milk just to a boil. Turn heat low; stir in diluted lemon juice until curds separate. Add 1 cup cold water; strain through a lined sieve. Rinse under cold water and drain 10 min.
2️⃣ Knead & shape: Add semolina and a pinch of salt to the warm chenna. Knead with the heel of your hand 8–10 min until very smooth (no grainy bits). Divide into 16 equal portions; roll crack-free balls and flatten to 1 cm thick discs.
3️⃣ Poach: Boil water + sugar + cardamom in a wide pot. Slip in discs; cover and cook at a gentle rolling boil 12–14 min, turning once, until puffed. Rest 5 min, then transfer patties to a bowl of cold water to stop cooking.
4️⃣ Rabri: In another pot simmer 1 L milk with saffron 12–15 min to slightly thicken, stirring often and scraping sides. Stir in sugar and cardamom (and rose water if using). Cool to warm.
5️⃣ Assemble: Gently press each patty between palms to expel excess syrup. Slide into warm rabri. Chill 1–2 h until set. Serve garnished with pistachios/almonds.
Total Time
🕒 Prep: 25 min
🔥 Cook: 35–40 min
⏳ Total: 60–65 min (+ 1–2 h chill)
Nutritional Value
🔋 Energy: ≈320 kcal
💪 Protein: ≈12 g
🧈 Fat: ≈15 g
🍞 Carbohydrates: ≈38 g
🧂 Sodium: ≈160 mg
Advice
Knead the warm chenna until silky and crack-free; patties with even, smooth edges won’t break in the syrup.
Why it works: Kneading aligns milk proteins for a springy, cohesive dough; poaching in a rolling-but-not-violent boil sets structure and creates tiny pores that later absorb the saffron milk.
Twist: Enrich the rabri with 100 ml (⅖ cup) condensed milk (reduce sugar), or perfume with a few drops of kewra water; for a filled version, tuck a speck of chopped pistachio inside each patty.
Status
Pillowy patties, golden milk, floral finish — Ras Malai 🍮 is pure dessert elegance. #grannyzen #rasmalai #indiandesserts
Share & Print
Rate & react
4.0 / 51 votes
Diff avg: –/50 short • 0 right • 0 long0 easy • 0 hard
Comments