Low Sodium Rasmalai
Indulge in the delicate flavors of *Low Sodium Rasmalai*, a healthier twist on the classic Indian dessert that doesn’t compromise on taste or texture. Crafted with soft, homemade paneer discs poached in a light sugar syrup and soaked in a luxurious saffron-infused milk base, this recipe is perfect for those looking to reduce their sodium intake without sacrificing indulgence. The use of aromatic green cardamom, vibrant saffron strands, and a garnish of sliced almonds and pistachios elevates the dessert to a festive masterpiece. With a combination of creamy textures, subtle sweetness, and a hint of spice, this rasmalai is a refined treat that’s as nutritious as it is decadent. Ideal for celebrations or everyday moments of self-pampering, it’s a must-try for dessert enthusiasts!
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Ingredients
- 1 litre Whole Milk
- 2 tablespoons Lemon Juice
- 1 teaspoon Cornstarch
- 1/3 cup Sugar
- 10 strands Saffron Strands
- 5 pods Green Cardamom Pods
- 10 whole, blanched and sliced Almonds
- 10 whole, chopped Pistachios
- 500 ml Milk
Directions
Step 1
Begin by preparing the paneer: Boil 1 litre of milk in a heavy-bottomed pan over medium heat, stirring occasionally to prevent burning.
Step 2
Once the milk boils, reduce the heat and add lemon juice gradually while stirring. The milk will curdle, separating into curds and whey. Continue stirring gently until the whey is transparent.
Step 3
Remove from heat and strain the curdled milk using a muslin cloth or a fine sieve, collecting the curds. Rinse under cold running water to remove any lemon juice residue.
Step 4
Gather the muslin cloth's edges and squeeze out excess water. Hang it for about 30 minutes to allow the remaining whey to drain out.
Step 5
Knead the drained paneer on a clean surface for about 5-10 minutes until smooth, soft, and creamy. This is crucial for the texture of the rasmalai.
Step 6
Add cornstarch to the kneaded paneer and mix well. Divide the paneer into 12 equal portions and shape them into flat disc-like patties.
Step 7
In a wide pot, bring 500 ml of water and 1/4 cup sugar to a boil, then gently place the paneer discs into the simmering syrup. Cover and cook over medium heat for 15 minutes. The discs will double in size. Once done, remove from heat and let them cool in the syrup.
Step 8
For the saffron milk base, pour 500 ml of milk into another pot and bring to a boil. Reduce the heat and simmer gently, stirring frequently until the milk reduces to about 3/4 of its original quantity.
Step 9
Add the remaining sugar, saffron strands, and crushed cardamom pods to the milk and stir well. Continue simmering until the sugar has dissolved completely, stirring occasionally.
Step 10
Gently squeeze the paneer discs to remove excess sugar syrup and add them to the warm saffron-milk mixture.
Step 11
Allow the rasmalai to soak in the milk for at least a few hours, preferably overnight for best results.
Step 12
Garnish with sliced almonds and chopped pistachios before serving.
Nutrition Facts
| Serving size | (1670.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1316.2 |
| Total Fat 55.0g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 170.2mg | 0% |
| Sodium 595.8mg | 0% |
| Total Carbohydrate 150.0g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 143.3g | |
| Protein 55.7g | 0% |
| Vitamin D 680.7IU | 0% |
| Calcium 1965.2mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 2506.0mg | 0% |
Source of Calories