Kesar Rasmalai

Last night I had a sudden demand for dessert from the boys sometime around 10.30 PM. All I had at hand was lots of milk. And Kesar (saffron).
Kesar: the spice of the Gods! I love the aroma, the hue, the strands-everything about it!

Made this Kesari Rasmalai flavoured and coloured solely with the richness of saffron- no cardamom, no pistachios, almonds or cashews,nothing. Pure Kesar Nirvana. The rasmalai discs are completely melt- in- the- mouth ♡
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And all under thirty minutes!

Ingredients

For the gullas/flat cottage cheese discs
Milk- 1 litre (I used cow milk from the dairy, boiled and removed the cream and then made paneer like this. Semi-skimmed milk works best.
Lemon Juice- 2 tsp (add slowly till milk separates)

Sugar Syrup
Water – 2 cups
Sugar – ½ cup
(Since the gullas here are flat, they can be made in less sugar syrup compared to rasgullas)

For the Ras/Milk Syrup
Whole milk/full cream milk- 1 litre
Sugar- 4 Tbsp (or less/more as per preference)
Kesar- 1 tsp full (soak it in ¼ cup of warm milk (NOT HOT) and leave for 30 minutes)
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Prepare the ras by boiling the whole milk for about 20 minutes till somewhat thickened. Add sugar and let cool.
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Meanwhile make the gullas/rasmalai discs
Boil the semi –skimmed milk, add lemon juice slowly till the milk mass separates. Here is a pictorial on making paneer at home. Strain and wash the paneer thoroughly. Press it under a heavy weight for five minutes to get the whey out. The paneer that you get is crumbly in texture. This is the right kind of paneer to get good gullas.

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Rub with palms till the fat/ghee/chiknayee is released and make discs.
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Mix the water and sugar and bring to a boil and drop the discs in the sugar syrup. Cook covered for about 12-15 minutes.
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To check if the discs are done, drop one in drinking water, if it sinks, it is done. If it is floating, boil for another couple of minutes.
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Once done, remove the discs to clean drinking water which is at room temperature and let cool.
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Assembling the Kesariya Rasmalai
The ras would have cooled from hot to warm now. Stir in the kesar. Squeeze the discs gently and drop into the ras.
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Enjoy warm or chill for a few hours and indulge.
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59 thoughts on “Kesar Rasmalai

  1. Wonderful. . .this is ur third recipe i m going to follow after rosgulla and red velvet cake. . .thanks for ur wonderful recipes

  2. Hi Garima, how many pieces do you get with 1lt. Also I would like to try it for a party can I make it in advance and how many days is good. Sorry for too many questions.

    1. Hi Malar
      Thank you so much for dropping by. Do give it a go. Really simple to make. I have stopped buying from the sweet shop for the past three months now 🙂

  3. love the way u explain every single step…. have followed two of your recipes and it came out to be good… now will try this…. 🙂

  4. Hi Garima…. Tried your recipe today…taste was awesome but the gullas/ disc were not so soft… Where did I go wrong… Is it tat my mashing was less or wh

  5. Dear here in kuwait fresh cow’s milk is tough. … not getting out easily. .. then how to make paneer…. can ready made paneer work. .. but even that comes frozen

  6. Hi.. Tried making the gullas / rasmalai discs, but they disintegrate in the syrup …. What could be the reason and how to correct it? Thanks in advance…

    1. Hi Vaishali
      Please make sure you drain the paneer well before you start kneading. Too much moisture causes the rasgullas to diintegrate.
      Hope this helps.
      If you feel the paneer is too moist, you could add a tsp of sooji/rava and knead.

  7. Hi Garima. I followed the recipe twice but both times it cracked after putting in boiling sugar syrup 😦 Where did I go wrong?

      1. Hey Garima !! I am sorry, I am pouring in comments on your blog but really keen on learning Rasmalai & Rosgulla.

        The final outcome (cracked one) tasted like a bit rubbery paneer and not at all like malai.. Thanks a lot in advance for your help and bearing with my multiple comments and questions.

      2. Hi Ridhi
        Reason for cracks- too much moisture in the whey
        Reason for rubbery texture- boiling milk after adding the curdling agent (Lemon juice/vinegar/dahi)

        Don’t worry about the questions 🙂 Hope you get perfect ras malai this time around 🙂

      3. Hi Ridhi
        This may happen when the milk has too much fat and that makes the paneer greasy.
        Paneer will be crumbly when drained well
        Hope this helps 🙂

  8. While boiling my rasgullas were soft and spongy. But after transferring them to drinking water they became hard and deflated. Please tell what went wrong?

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