Rasmalai Takes Silver on World's Best Cheese Desserts List! - Yes, according to a recent survey by Taste Atlas, a well-respected food guide, India's beloved Rasmalai has secured the coveted second-place spot on the list of the world's top ten cheese desserts! This news is sure to bring a smile to the faces of sweet-lovers across the country.

Rasmalai, known for its light and spongy texture and rich flavors, has long been a staple in Indian cuisine. Made with fresh cheese balls (chhena) bathed in a creamy, cardamom-infused milk sauce (rabdi), this delightful dessert is often enjoyed during festivals like Holi and Diwali.

While the top spot went to Sernik, a delectable cheesecake from Poland, Rasmalai's impressive ranking is a testament to the unique and delicious cheese-based desserts that India has to offer. So, next time you're looking for a satisfying and celebratory treat, look no further than a plate of Rasmalai!
Here's a delightful Rasmalai recipe that brings the rich flavors of this beloved dessert right into your kitchen. Courtesy of Chef Kapoor, this recipe guarantees a perfect result every time.

Ingredients:

2 liters of full-fat milk
¼ cup of lemon juice
½ cup of sugar
4 cups of water
A pinch of saffron strands (optional)
1 tablespoon of chopped pistachios or almonds for garnishing
Instructions:

Creating the Chenna Balls:

Begin by bringing 1 liter of milk to a boil in a heavy-bottomed pan.
Once boiling, reduce the heat to low and gradually add lemon juice while stirring continuously until the milk curdles completely, separating the whey from the milk solids (paneer). Add a little extra lemon juice if needed for complete curdling.
Turn off the heat and allow it to cool for a few minutes.
Draining the Paneer:

Line a strainer or muslin cloth over a bowl and strain the curdled milk.
Rinse the paneer under cold water to remove any lemon juice residue.
Squeeze out excess water and hang the paneer for 30 minutes to remove any remaining liquid.
Kneading and Shaping the Paneer:

After draining, knead the paneer on a clean surface for 5-7 minutes until it becomes smooth and soft.
Divide the paneer dough into small, equal-sized portions and shape them into balls. Gently press each ball to flatten slightly.
Cooking the Paneer Balls:

In another wide pan, combine water and sugar. Bring it to a boil, ensuring the sugar dissolves completely.
Carefully slide the paneer balls into the boiling syrup. Cover and cook for 15-20 minutes over medium heat, allowing the balls to double in size.
Making the Rabdi and Assembling:

While the balls cook, in a separate pan, heat the remaining 1 liter of milk and add saffron strands (if using). Let it simmer for a few minutes, allowing it to thicken slightly.
Once the paneer balls are cooked, turn off the heat and let them cool in the syrup.
Gently squeeze out any excess syrup from the cooled balls and transfer them to the thickened milk.
Let them soak in the refrigerator for at least an hour.
Garnish with chopped pistachios or almonds before serving.