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Recipe

Rasmalai

1 h 30 min · Serves 6 · Pakistani

Why make it

Soft, spongy discs of fresh milk cheese simmered in light syrup, then soaked in chilled saffron-cardamom milk. A showpiece dessert for Eid and dawats that is made a day ahead.

Serves 6

You’ll need

  • 1.5 l full-fat fresh milk, for the chenna
  • 3 tbsp lemon juice, mixed with 2 tbsp water
  • 1 tsp cornflour
  • ¼ tsp baking powder
  • 1 l water, for the poaching syrup
  • 150 g sugar, for the poaching syrup
  • 2 green cardamom pods, lightly crushed, for the syrup
  • 1 l full-fat fresh milk, for the soaking milk

+ 7 more in the full recipe
1

Step 1 of 11

Bring the 1.5 litres of milk for the chenna to a full boil in a heavy pot, stirring now and then so it does not catch. Turn the heat to low.
2

Step 2 of 11

Add the lemon-water mixture a tablespoon at a time, stirring gently. The milk will split into soft white curds and pale yellow-green whey within a minute or two. Stop adding lemon once the whey looks clear.
3

Step 3 of 11

Pour the curds into a sieve lined with muslin. Rinse under cold running water for about 30 seconds to wash away the lemon taste. Gather the corners, twist, and gently squeeze out the water.
4

Step 4 of 11

Hang the bundle over the sink or leave it in the sieve to drain for 30 minutes. It should be moist but crumbly, not dripping and not dry.
5

Step 5 of 11

While the chenna drains, make the soaking milk. Simmer the 1 litre of milk with 80 g sugar, 4 cardamom pods and the milk powder over medium-low heat, stirring often, until reduced by about a quarter and lightly thickened. Stir in…

The last 6 steps are in the full recipe.

Cook’s tip

Use full-fat fresh milk. UHT or low-fat milk gives a weak, crumbly chenna that breaks in the syrup.

Ready to cook?

Rasmalai

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