Saffron Rasmalai
Soft chhena discs simmered until spongy, then soaked in thickened saffron milk. The showpiece of a Bengali sweet table — best served cold, garnished with nuts.
Ingredients
- 1 litre full-fat milk for the chhena + 1 litre for the rabri
- 2 tbsp lemon juice or vinegar
- ¾ cup sugar for syrup + ¼ cup for the rabri
- 12 Baby Saffron threads
- ½ tsp cardamom powder
- Slivered pistachios and almonds
Method
- 1
Boil 1 litre milk, add lemon juice to curdle, strain the chhena and knead until smooth; shape into small discs.
- 2
Simmer the discs in a light sugar syrup for 12–15 minutes until spongy, then gently squeeze out the syrup.
- 3
For the rabri, reduce the remaining milk with sugar, cardamom and bloomed saffron until creamy.
- 4
Slip the discs into the warm saffron milk, chill for a few hours, and serve cold with slivered nuts.
Bloom saffron for the rabri (the soaked milk) itself, not just the garnish — the dumplings drink up the colour as they chill overnight.
More saffron recipes
You'll need saffron
A pinch is all this takes. Lab-graded threads, sealed at source.
BestsellerEveryday premium saffron for milk, sweets, and rituals.
ISO Grade 1 · 200+ colour
Sold as a set of 4 single-use 250mg blisters of pure kesar.
ISO Grade 1 · 200+ colour
