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Pista Rasmalai
Pista Rasmalai is a delightful Indian dessert made with soft paneer balls soaked in a rich and creamy pistachio-flavored milk. It's a perfect treat for festive occasions and celebrations. Ingredients: Paneer, Pista, Milk, Sugar, Cardamom powder, Saffron
40min
Cook Time
6
Servings
Recipe
320 kCal
Recipe
1
In a heavy-bottomed pan, boil 1 liter of full-fat milk. Once it starts boiling, add 2 tablespoons of lemon juice or vinegar to curdle the milk. Stir continuously until the milk curdles completely.
2
Place a muslin cloth over a strainer and pour the curdled milk to separate the paneer (cheese) from the whey. Rinse the paneer under cold water to remove the sour taste of lemon juice or vinegar.
3
Squeeze the muslin cloth to remove excess water and hang it for 30 minutes to drain the remaining water. After that, knead the paneer for 5-7 minutes until it becomes smooth and soft.
4
Divide the paneer into small equal portions and shape them into small, flat balls. Set aside.
5
In another heavy-bottomed pan, boil 1 liter of full-fat milk and add 1/2 cup of sugar. Stir until the sugar dissolves completely.
6
Add 1/4 cup of coarsely ground pistachios and 1/4 teaspoon of cardamom powder to the milk. Mix well and simmer for 10-12 minutes.
7
Gently add the paneer balls to the milk mixture and cook for 15-20 minutes on low heat. The paneer balls will absorb the milk and become soft and spongy.
8
Allow the pista rasmalai to cool down and then refrigerate for at least 2 hours before serving. Garnish with chopped pistachios and saffron strands.
Nutrition
320
kCal
12 g
Protein
18 g
Fat
28 g
Carbs
1 liter of Milk
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50 g of Pista
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2 liters of Milk
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All the tools you would need
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1.25 g of Cardamom Powder
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Saffron
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