Rasmalai is a traditionally rich dessert, with paneer discs soaked in reduced full fat milk. This deconstructed version separates the components of paneer and milk so that each can be made lighter on its own, and plated together at the last minute for the same experience with less cream and sugar. Nutritional Benefits Paneer is a strong source of protein and calcium, and toasting rather than soaking it in syrup keeps the added sugar to a minimum. Reducing the milk naturally concentrates its nutrients without needing extra cream, and the nut garnish adds healthy fats.
900 kcal
Calories
61.6 g
Protein
67.3 g
Carbs
45.2 g
Fat
In a wide, heavy bottomed pan, bring the milk to boil, then reduce the heat and simmer, stirring occasionally, until it reduces to roughly half its volume. This forms the rabri base.
Add the saffron and cardamom powder to the reducing milk, and continue to simmer until it thickens to a light coating consistency.
Remove from heat, stir in the jaggery powder once the milk has cooled slightly, and set the rabri aside to chill.
Lightly toast the paneer discs on a non-stick pan for a minute on each side, just enough to warm them through without browning.
To plate, spoon the chilled rabri onto a plate, arrange the warm paneer discs over it, and finish with slivered almonds and pistachios.
Summary
Deconstructed Rasmalai keeps the familiar contrast of soft paneer and fragrant milk, presented in a way that is easier to portion and lighter to digest. It is a good choice for anyone who wants a restaurant style dessert without the restaurant style sugar load.
