Rasmalai, a cherished Bengali dessert, is a symphony of flavors and textures that dances gracefully on the palate. Its origin in the rich culinary tradition of Bengal speaks volumes of its cultural significance, bringing happiness and festivity to any occasion. This particular iteration of the classic dessert embodies a delightful fusion of traditional and exotic, with the addition of saffron and pistachios lending a luxurious twist to the creamy milk base and tender paneer balls. The fragrance of cardamom mingling with the rare scent of saffron promises an olfactory bliss, while the sight of golden-hued milk adorned with verdant pistachios and the subtle pink of rose petals makes it a feast for the eyes.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 1 cup Sugar
• 1/4 cup Almonds (for garnishing)
• 2 cups Water
• 1/2 teaspoon Cardamom powder

Additional Grocery Items Needed

• 1 liter Full-fat milk
• 2 tablespoons Lemon juice
• A few strands Saffron
• 1/2 cup Pistachios, shelled and chopped
• Edible rose petals (for garnishing)

Preparation

1. Paneer Balls:

• Bring 1/2 liter of milk to a boil, add lemon juice, and stir until the milk curdles. Strain the mixture through a muslin cloth to separate the paneer. Rinse under cold water, and squeeze out excess water.
• Knead the paneer into a smooth dough for about 10 minutes, then form into small, smooth balls.

2. Syrup:

• In a large pan, combine 2 cups of water with 1 cup of sugar. Bring to a boil, add the paneer balls, and simmer for 15 minutes until they're light and fluffy. Remove from the syrup and set aside.

3. Milk Base:

• In another pan, heat the remaining 1/2 liter of milk to a boil. Add saffron strands, allowing them to impart their color and aroma. Reduce the milk by half on a low flame, stirring occasionally. Add cardamom powder and half of the chopped pistachios.

4. Combining:

• Add the cooked paneer balls to the reduced milk. Allow to chill for at least 2 hours in the refrigerator.

5. Garnishing:

• Before serving, garnish with slivered almonds, the remaining chopped pistachios, and edible rose petals.

Expert Tips

• Ensure the milk is full-fat for the creamiest texture.
• Kneading the paneer well is key to smooth, soft paneer balls.
• Saffron strands can be soaked in a tablespoon of warm milk for 10 minutes to release more flavor before adding to the milk base.

Serving Suggestions

Serve this exotic saffron pistachio rasmalai chilled, in individual bowls, ideally made of terracotta for an authentic touch. Pair it with a light, floral white tea or a crisp Prosecco to complement the rich and creamy dessert. The contrast of textures from the soft paneer and crunchy pistachios, along with the aromatic flavors, makes for an unforgettable dessert experience.

Nutrition Facts per Serving

• Calories: 320
• Fat: 18g
• Carbohydrates: 34g
• Protein: 8g
• Allergens: Milk, Nuts

We encourage you to share this recipe with friends and family, and don't hesitate to experiment with your own variations. Perhaps try rose water instead of saffron for a different flavor profile, or add a splash of rose syrup for a hint of color and sweetness. The beauty of cooking is in the creativity, so make this recipe your own and enjoy the process.