Fluffy Kesar Rasmalai Recipe – Indian Special
Kesar Rasmalai features fluffy cheese dumplings gently soaked in rich, saffron-infused milk, delivering a creamy sweet treat that’s both indulgent and aromatic. This festive Indian dessert brings a delicate balance of texture and warmth, perfect for celebrations or any time you crave a luxurious, melt-in-your-mouth experience.
- Prep Time1 hr 20 min
- Cook Time40 min
- Total Time2 hr
For the Rasmalai Discs Ingredients :
- 1 liter full-fat milk
- 1 cup paneer (or chenna, homemade or store-bought)
- 2 tbsp lemon juice or vinegar (for curdling the milk)
- 1/4 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
For the Rasmalai Milk Ingredients:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 tsp saffron strands (kesar)
- 1/4 tsp cardamom powder
- 2 tbsp chopped pistachios (optional)
- 2 tbsp chopped almonds (optional)
- 1 tbsp rose water or kewra water (optional, for added flavor)
For Garnish Ingredients:
- Saffron strands
- Chopped nuts (pistachios, almonds)
Prepare the Paneer (if using homemade):
Boil Milk: Heat 1 liter of milk in a pan until it comes to a boil.
Curdle Milk: Add lemon juice or vinegar gradually, stirring gently until the milk curdles.
Drain Whey: Pour the curdled milk through a muslin cloth or a fine sieve to separate the paneer from the whey. Rinse the paneer under cold water to remove the acidic taste.
Press Paneer: Press the paneer to remove excess water. You can place it in a muslin cloth and put a heavy weight on top for 30 minutes.
Prepare the Rasmalai Discs:
Blend Paneer: Crumble the paneer and blend it in a mixer or food processor until smooth.
Mix Ingredients: In a bowl, mix the blended paneer, sugar, baking soda, and cardamom powder. Knead the mixture for a few minutes until it’s smooth and pliable.
Shape Discs: Divide the mixture into small balls and flatten them into discs.
Cook Discs: Boil water in a pan and add the discs. Cook on a low flame for about 10-15 minutes, until the discs are cooked and have expanded. Remove and set aside.
Prepare the Rasmalai Milk:
Boil Milk: Heat 1 liter of milk in a pan and simmer until it reduces by half, stirring occasionally.
Add Flavorings: Add sugar, saffron strands, and cardamom powder. Continue to simmer for a few more minutes.
Cool Milk: Let the milk cool to room temperature, then chill in the refrigerator.
Assemble the Rasmalai:
Soak Discs: Gently place the cooked discs into the chilled saffron milk. Ensure the discs are fully submerged.
Chill: Refrigerate the rasmalai for at least 4 hours or overnight to allow the discs to absorb the milk and flavors.
Garnish and Serve:
Garnish: Before serving, garnish with saffron strands, chopped nuts, and a sprinkle of cardamom powder if desired.
Serve: Serve chilled and enjoy your fluffy Kesar Rasmalai!
Recipe Notes:
Perfect the soft chenna technique by curdling full-fat milk gently and kneading the curds until smooth and crack-free—this creates tender, airy dumplings.
Use the milk reduction tip: simmer full-fat milk until it reduces by at least half to form a thick, creamy base that’s rich and flavorful.
Be sure to chill before serving—rasmalai is at its best when cold, allowing flavors to meld and textures to set beautifully.
Elevate presentation with a nut garnish finish—sprinkling finely chopped pistachios, almonds, or adding a few saffron strands enhances taste and visual appeal.
