Recipe details
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Saffron Rasmalai
1h 30min
12 servings
Cook this dish
Saffron Rasmalai is a luxurious Indian dessert featuring soft, spongy cottage cheese dumplings soaked in a rich, creamy saffron-infused milk. The delicate flavor of saffron complements the sweetness of the condensed milk, creating a truly indulgent treat. This recipe is perfect for special occasions or when you want to impress your guests with a stunning and flavorful dessert.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
32 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare saffron milk
In a large pot, combine the whole milk, heavy cream, saffron threads, and cardamom pods. Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce heat and simmer
Reduce the heat to low and simmer the milk mixture for 30-40 minutes, stirring occasionally, until it thickens and reduces by about one-third.
Add sugar and condensed milk
Stir in the sugar and sweetened condensed milk until dissolved. Remove from heat and set aside.
Make cottage cheese dough
In a large bowl, mix together the whole milk powder, all-purpose flour, and baking powder until well combined.
Knead the dough
Gradually add lemon juice to the milk powder mixture and knead until a soft, smooth dough forms.
Shape the dumplings
Divide the dough into 12 equal portions and roll each portion into a smooth ball.
Cook the dumplings
In a large pot of boiling water, gently drop the dough balls and cook for 10-12 minutes, or until they float to the surface and are cooked through.
Soak the dumplings
Using a slotted spoon, remove the cooked dumplings from the water and gently squeeze out any excess water. Place the dumplings in the prepared saffron milk and let them soak for at least 30 minutes, or until they absorb the milk and become soft and spongy.
Chill and serve
Chill the Saffron Rasmalai in the refrigerator for at least 2 hours before serving. Serve cold, garnished with a sprinkle of saffron threads or crushed cardamom, if desired.
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