Cardamom Paneer in Saffron Milk — Rasmalai
Bengali classic, spongy cardamom-scented paneer discs soaked in chilled saffron milk and topped with slivered pistachios and almonds.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring 500ml whole milk to a rolling boil, remove from heat, pour in vinegar mixed with 2 tbsp cold water, stir gently until curds separate within 30 seconds. Strain through muslin, rinse curds 30 seconds, hang 15 minutes to drain. Knead drained paneer with 0.5 tsp flour for 5 minutes until smooth and oily. Divide into 6 balls, roll smooth, press each into a 4cm disc. Crush 3 green cardamom seeds. Sliver pistachios and almonds.
Boil
Combine 80g sugar and 500ml water in a wide pan, bring to a rolling boil. Slide paneer discs in, cover, boil hard 12–15 minutes without lifting the lid until they double in size and become spongy.
Simmer
While discs boil, simmer 350ml whole milk over medium heat 10 minutes, stirring often, until reduced by a third. Add 30g sugar, crushed cardamom, and saffron. Simmer 3 minutes more. Off heat, stir in 0.25 tsp rose water. Cool to warm.
Build
Lift paneer discs from syrup with a slotted spoon, gently press each between palms to squeeze out excess syrup. Transfer to warm rabri. Cool to room temperature, then refrigerate at least 4 hours or overnight for discs to absorb flavoured milk.
Plate
Serve chilled, arrange 3 discs per person in the rabri, top generously with slivered pistachios and almonds.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.