ROSE RASMALAI
Rose Rasmalai is a luxurious Indian dessert featuring soft cheese patties soaked in sweet, rose-flavoured milk syrup. Infused with cardamom and garnished with pistachios, it’s a creamy, aromatic delight perfect for festive occasions.
Ingredients
For the Rasmalai Patties:
- 1 litre full-fat milk
- 2 tablespoons lemon juice diluted with 2 tablespoons water
- 1 teaspoon all-purpose flour optional, for binding
- 4 cups water
- 1 cup sugar
For the Rose Milk Syrup:
- 3 cups milk
- ¼ cup condensed milk
- ¼ teaspoon cardamom powder
- 1 tablespoon rose syrup
- Few drops rose essence optional
- 1 tablespoon chopped pistachios
- Dried rose petals for garnish
Instructions
Make Chenna (Curdled Milk):
- Boil milk in a pot. Add diluted lemon juice slowly until curds form. Strain through a muslin cloth and rinse under cold water. Squeeze out excess water and knead until smooth.
Shape Patties:
- Form small, flat discs and set aside.
Cook in Sugar Syrup:
- In a pan, boil water and sugar. Gently add patties and cook covered for 10–12 minutes until they double in size. Remove and let cool.
Prepare Rose Milk:
- Boil milk, add condensed milk, cardamom, and rose syrup. Simmer for 5–7 minutes until slightly thickened. Cool completely.
Assemble:
- Squeeze extra syrup from patties and place them in the rose milk. Garnish with pistachios and rose petals. Chill before serving.
Notes
- Make Ahead: Prepare a day before serving for deeper flavour.
- Tip: Use full-fat milk for rich, creamy texture.
- Variation: Add saffron strands for a floral twist along with rose flavour.