Chocolate Rasmalai: A Rich Fusion Twist On A Classic Indian Dessert Recipe Recipe

Step-by-Step Instructions

Start by boiling milk. While boiling the milk, reduce the heat to low and dissolve the diluted lemon juice a little at a time, stirring continuously. As a result of this, you will notice that the curds and whey are now separated.

Pour the curds into the strainer lined with muslin. Rinse the curds with water briefly to get rid of any remaining acidity. Allow the excess water to drain naturally. Do not press too hard, as you want the curds to retain a small amount of moisture.

Place the chenna onto a smooth flat surface and knead for 8 - 10 minutes. While kneading the chenna, it will become a lustrous and homogeneous dough, without any visible grains. If you have created a small crack while you shape the chenna, this indicates that you have not kneaded the chenna enough.

Divide and shape the kneaded chenna into small disc-shaped pieces. Simmer these shaped discs in the sugar syrup for approximately 10 to 12 minutes. You will note that the discs will slightly increase in size while simmering.

When finished, remove the discs from the syrup and allow them to cool for a short period of time. Then gently press to remove excess syrup from the discs.

In a thick-bottomed vessel, heat milk and stir continuously to keep it from sticking to the bottom. Add sugar & keep stirring.

Once sugar is melted and dissolved, add cardamom powder.

Add Cadbury Dairy Milk Silk chocolate and let it melt. Simmer and stir continuously until the milk is reduced to half.

Once reduced, stir in chopped dry fruits. Cook for a few minutes. While this mixture is cooking, prepare rasgullas.

Take rasgullas and squeeze out all the syrup. Flatten it a little with the help of your palm.

Put rasgullas into the chocolate mixture and cook for 8-10 minutes to let them soak well.

Once rasgullas have fully soaked the chocolate mixture and swollen to double size, turn off the heat and let it rest for about an hour. Garnish with rose petals and chopped nuts to serve.

Generally speaking, most texture problems can be traced back to how the chenna was made.

Hardness of the rasmalai often occurs due to over-kneading the chenna and cooking it for too long in the syrup. The excess moisture is cooked out of the chenna, causing it to become dense.

If the discs have broken apart, it's likely that the mixture either contained too much moisture or was not kneaded enough to hold together.

Insufficiently reduced rabri can be attributed to the cooking time being limited. Cooking on low for a longer period will provide the desired thickness.

If you adjust the amount of time that you knead the chenna and account for moisture, you will achieve a more consistent product than if you change ingredient quantities only.

Chocolate rasmalai is best served cold. Cooling the rabri will thicken and provide a greater contrast between the soft discs and the creamy sauce.

When served, garnishing with pistachios, almonds, and/or dried rose petals will visually enhance the dish. Some people add silver foil for decoration when serving at special occasions.

It can be refrigerated for up to 2-3 days. Over time, the discs will continue to absorb liquid and get even softer. Freezing is not recommended because it will change the textures of both the chenna and milk.