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Cheese, known for its diverse textures and flavours, has always been a popular component in many dishes. While cheese is commonly used in savoury recipes it also adds a flavour profile to a variety of desserts that are delicious and satisfying. Cheese-based sweets, such as creamy cheesecakes and sumptuous pastries, provide a distinct and opulent experience that appeals to dessert lovers worldwide.
Recently, TasteAtlas, a travel and food guide website, unveiled its list of the top 10 cheese desserts from around the globe, showcasing the wide variety and innovative ways in which cheese is used to create sweet delicacies. Topping the list is Sernik, a cheesecake originating from Poland, stemming from old Christian and Jewish traditions. Following closely behind in the coveted second position is Rasmalai, an iconic Indian dessert celebrated for its delicate cheese dumplings soaked in a sweet, saffron-infused milk syrup.
Ras malai is a well-known dessert from India that is made up of white cream, sugar, milk, and chenna, which is a type of paneer cheese that has a cardamom flavouring. It is a common practice to use saffron, cashews and almonds in the dessert. Ras malai is a dessert that originates from West Bengal and is often compared to a decadent cheesecake that does not have a crunchy crust. The combination of two Hindi words, ras, which means juice, and malai, which means cream, makes the name of the sweet treat. Cardamom seeds or dried fruits are among of the garnishes that are frequently used when it is served chilled. This mouthwatering sweet is at its peak in popularity during the celebrations of festivals like Holi, Durga pujo, Diwali and more.
Here’s how to make rasmalai at home
Ingredients
1 liter whole milk
4 tablespoons lemon juice
1 teaspoon cornflour
4 cups water
1 cup sugar
For the ras [syrup]
500 ml whole milk
5-6 green cardamom pods peeled and crushed to get the powder
saffron a pinch
3-4 tablespoons sugar
finely chopped pistachios
Method:
Heat the milk in a pan with a sturdy bottom.After bringing the milk to a boil, turn off the heat and stir in 1/2 cup of water to somewhat cool it down.
After five to ten minutes of waiting, begin adding lemon juice until the milk curdles.
Pour in enough lemon juice to completely curdle the milk.
Gather the chena and drain the water using a strainer.
Make sure all traces of lemon juice are gone by giving it a thorough rinse with tap water.
After letting it sit in the strainer for 10-15 minutes, remove the chena and gently press out any leftover water with your hands.
Once the chenna is smooth, add the cornflour and begin mashing.
Put the timer on for 10 minutes, and use your palm to mash continuously for that duration. Once it's smooth, roll it into little balls.
In a large saucepan, combine 1 cup sugar and 4 cups water. Bring to a rolling boil. Once the sugar syrup is boiling, drop the balls in and cook for 15–17 minutes. By then, the balls will be twice as big. After removing the balls from the syrup, submerge them in clean water. The balls end up sinking to the bottom. You can skip this stage if you'd like, as they are always finished in 15–17 minutes.
Milk That Has Thickened
Boil 500 millilitres of milk in a heavy-bottomed pan. A few saffron threads should be soaked in a spoonful of heated milk and then left aside. Reduce the heat and keep stirring the milk often after it reaches a boiling point. Ten minutes later, stir in the sugar. Pour in the soaked saffron and crushed cardamom; the milk will thicken to the proper consistency in 20 to 25 minutes.
Add the finely chopped pistachios as well, if using. Blend and turn off the heat. Rasmalai balls should be removed from the freshwater dish once they have cooled. Gently press and flatten with your hands, then immerse in sugar syrup for ten to fifteen minutes [to allow the sugar to seep in] before placing in milk. Because the balls are so delicate and brittle, squeeze them with caution. Rather than flattening the rasmalai at the beginning, I like to flatten them now. Round-shaped balls, in my opinion, cook more evenly in the sugar syrup. Place the balls in the thickened milk, which should be slightly warm. Refrigerate for a minimum of five to six hours or overnight. Before serving, garnish with some chopped pistachios and saffron strands.
