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Saffron Rasmalai with Pistachios
Classic rasmalai with saffron milk

Saffron and Pistachio Rasmalai

Author: Flavelo
Recipes Cakes and Desserts
Rasmalai is the queen of Indian sweets. Soft cheese dumplings floating in saffron-infused, cardamom-scented thickened milk. Saffron gives the royal golden hue, while pistachios add crunch.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Mortar and pestle

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Make 'Rabri': Boil milk and cream in a pot. Simmer and stir until reduced by 1/3 and thickened.

Tip: Stirring prevents burning.
2 ✓

Bloom saffron in a tbsp of warm milk, then add to pot with sugar and cardamom.

Tip: Warm liquid releases saffron color.
3 ✓

Squeeze syrup out of Rasgullas and flatten slightly.

Tip: Makes room for the milk.
4 ✓

Add discs to simmering milk. Cook 3-4 mins.

Tip: Don't overcook or they break.
5 ✓

Remove from heat, add rose water. Chill for 1 hr.

Tip: Best served cold.
6 ✓

Garnish with pistachios.

Tip: Green nuts contrast with yellow milk.

Recipe FAQ

What is Rabri?
It's the sweetened, thickened milk sauce.
Why thicken milk?
Evaporation concentrates fat and caramelizes sugar for richness.
Rose water?
Use sparingly; it's potent.

Ingredients

  • 6 pcs Canned Rasgullas (or homemade)
  • 2 cups Whole Milk
  • 1/3 cup Sugar
  • 1/2 cup Heavy Cream
  • 1 large pinch Saffron Threads
  • 1/4 cup Pistachios (unsalted)
  • 1 tsp Rose Water
  • 1/2 tsp Ground Cardamom