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 ♡
And all under thirty minutes!


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)

Prepare the ras by boiling the whole milk for about 20 minutes till somewhat thickened. Add sugar and let cool.

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.

Rub with palms till the fat/ghee/chiknayee is released and make discs.
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.
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.
Once done, remove the discs to clean drinking water which is at room temperature and let cool.

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.
Enjoy warm or chill for a few hours and indulge.


Rabdi Angoori or Mini Rasmalai

Rasgullas are addictive! You get addicted to making them, that is. Though, each time I make them, I say a little prayer – such temperamental creatures they are! But I just cannot stop making them. I am glad I am getting them right almost always now.
Once you get the basic rasgulla right, there are so many ways you can play with it!

Toh Pesh-e-khidmat hai Rabdi Angoori 😀

Mini rasmalai to be quotidian: D
Angoori Rabdi



Prepare the ras/rabdi/milk syrup and let it cool to room temperature before you proceed with making the mini rasgullas.

Rabdi/Ras/Milk Syrup
1 litre whole milk, cow milk is better as it gives a nice colour and flavor
3 Tbsp Sugar
1 tsp fine ground cardamom powder
8-10 saffron strands, steeped in warm milk
2 Tbsp Slivered pistachios, almond and chopped cashews

Bring the milk to boil, reduce heat and cook while stirring for about 20 minutes till the milk thickens but not very much. It needs to be thin enough for the ragullas to be to be able to soak the milk syrup well.Add cardamom powder and 3 tbsp sugar. Cook for another 5 minutes and take off the heat.
Add 8-10 saffron strands that have been soaked in one tbsp warm milk. Let cool to room temperature.Add the chopped nuts.

Mini Rasgullas

(The procedure is exactly the same as followed for rasgullas here, only the size of the paneer balls is smaller)

1 Litre cow milk, cream removed (I buy the milk an evening prior, boil,cool and refrigerate. Next morning, remove the cream and proceed to make chhena/paneer)


(Here is the pictorial for making chhena)
Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely. Strain in a colander lined with muslin/cheesecloth. Wash well with fresh water to remove the lemony sourness. Drain the water by squeezing. Hang to get rid for any excess whey/liquid. After about 20-25 minutes remove and rub the chhena with fingers and heels of the palm till the chhena gives out some ghee/fat. It takes me about 5 minutes to get there. By now the chhena is like a dough ball that comes together easily, neither too hard nor too soft. Take pinches off the dough and make small balls, you should get about 25. Remember, they are going to double up on boiling so size them accordingly.

Sugar Syrup– While you make the mini rasgulla balls, bring to boil 5 cups of water with a cup of sugar. Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the mini rasgulla balls. Boil covered for 10-12 minutes on medium flame. Take off the heat.

Assembling Rabdi Angoori- Squeeze the mini rasgulla balls gently to get some of the water out and add them to the ras. Chill for a couple of hours. Garnish with more slivered nuts just before serving. Enjoy!

 Rabdi Angoori prep

*If you have the ras ready, cool it to room temperature and add the mini balls. If not, transfer the mini balls to a big bowl of room       temperature drinking water
* I use the same Rabdi to make Mango Rabdi. Instead of the mini rasgullas, I add about a cup of mango pulp and half a cup of mango    bits. Mangoes have to be very sweet and flavourous else they can spoil the lovely rabdi richness
*Nuts may be skipped in case of allergies

Angoori Rabdi 1