Health
Rasmalai is a traditional Indian dessert loved by people all over the world. It’s a rich, flavorful dish made with soft, spongy white cream cakes soaked in saffron-infused milk and topped with an assortment of dry fruits. While the classic version of rasmalai is already irresistible, adding dry fruits to this dessert elevates its taste and texture. This Dry Fruit Rasmalai recipe will guide you to prepare this mouthwatering sweet dish that’s perfect for special occasions or as a treat for any time you crave something indulgent.
Ingredients:
- For Rasmalai:
- 1 pack of Rasgulla or homemade chhena (Indian cottage cheese)
- 2 cups full-fat milk
- 3 tablespoons sugar (or to taste)
- 1 teaspoon cardamom powder
- A few saffron strands
- 2 tablespoons rose water (optional)
- For Dry Fruits:
- 10-12 almonds, slivered
- 10-12 pistachios, chopped
- 8-10 cashews, chopped
- 1 tablespoon melon seeds (optional)
- 1 tablespoon dried rose petals (optional, for garnish)
Instructions:
- Prepare the Rasmalai Milk:
Start by heating 2 cups of full-fat milk in a heavy-bottomed pan. Bring the milk to a boil and then reduce the heat. Let the milk simmer until it thickens slightly, stirring occasionally. Add the sugar, cardamom powder, and saffron strands to the simmering milk. Stir well and let it cook for a few more minutes so the flavors blend. If you like a more aromatic milk, you can add a few drops of rose water at this stage. Set aside to cool. - Prepare the Dry Fruits:
While the milk is simmering, prepare your dry fruits. Sliver the almonds, chop the pistachios and cashews, and set them aside in a small bowl. You can lightly roast the nuts in a dry pan if you prefer a toasted flavor, but this step is optional. - Soak the Rasgullas:
If you’re using store-bought rasgullas, gently squeeze out the excess syrup from the rasgullas and set them aside. If you’re making homemade chhena, shape the chhena into small discs and place them in warm milk. Soak the rasgullas in the warm saffron milk prepared earlier. Let them absorb the milk for 10-15 minutes so they become soft and flavorful. - Assemble the Rasmalai:
Once the rasgullas are soaked and the flavored milk has cooled down, arrange the rasgullas in a serving dish. Pour the saffron-infused milk over the rasgullas, ensuring they are fully submerged in the milk. You can adjust the quantity of milk depending on how creamy or thick you prefer your rasmalai. - Garnish with Dry Fruits:
Now, take the chopped dry fruits and sprinkle them generously over the rasmalai. Add the slivered almonds, chopped pistachios, cashews, and melon seeds on top. If you’re using dried rose petals, sprinkle a few for a colorful, fragrant touch. - Chill and Serve:
To enhance the flavors, let the Dry Fruit Rasmalai sit in the refrigerator for 2-3 hours. This will allow the rasgullas to absorb the milk further and the flavors to meld together. Serve chilled as a dessert to your guests, or enjoy it as a treat anytime you crave something delicious.
Tips for Perfect Dry Fruit Rasmalai:
- Ensure the milk is not boiled too long as it may become too thick. A gentle simmer is best.
- You can use a combination of different dry fruits like walnuts, raisins, and even coconut flakes for variety.
- If you prefer a more intense saffron flavor, soak the saffron strands in warm water or milk before adding them to the milk.
Dry Fruit Rasmalai is the ultimate fusion of creamy, soft, and crunchy textures, making it an irresistible dessert for any occasion. With the richness of dry fruits and the delicate sweetness of saffron milk, this recipe will surely impress your family and friends. Whether it’s a festive celebration or a simple family gathering, this indulgent dessert will always be a crowd pleaser.
