With Gudi Pawa on March 25, and the confinements of our home during lockdown so that we prevent the spread of Coronavirus, use the time to bring out the chef in you and at the same time bring a little joy to the festival. Make Rasmalai with the twist of walnuts at home with this chef special recipe contributed by Chef Varun Inamdar in collaboration with California Walnuts and cheer up everyone at home.

Walnut Rasmalai Recipe Card

This delicious recipe is a contribution by the house of Calfornia Walnuts by Chef Varun Inamdar.

Total Time :
90 min
Preparation Time :
60 min
Cooking Time :
30 min
Servings :
4
Cooking Level :
Medium
Course:
Desserts
Calories:
350
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • For The Chenna
  • 8 cups full cream milk
  • 1/4 cup lemon juice
  • 1/4 cup water
  • For The Walnut Milk Syrup
  • 2 and half cups walnut milk
  • 3 tbsp milk powder
  • 1/3 cup sugar
  • A few drops of yellow food grade colour
  • Garnishing
  • 1/8 tsp saffron strands
  • 1/2 tsp cardamom powder
  • 1 tap pistachio flakes
  • Handful of roughly chopped walnuts
  • For The Sugar Syrup
  • 3 cups water
  • 1 cup sugar

Instructions

Step 1
For The Chenna: Boil milk in a heavy bottom pan.
Step 2
When it boils, add in vinegar and water mixed together. Stir and turn the flame off.
Step 3
Strain the curdled milk using a muslin cloth and wash the milk solids under running tap water. Keep aside till they cool.
Step 4
With the heel of your palm knead the curd for 15 minutes till it is shiny and smooth. Divide into 12 balls.
Step 5
Roll them and flatten them.
Step 6
For The Syrup: Heat sugar and water together till they start boiling, in a heavy bottomed vessel.
Step 7
Drop in the chenna balls. Cover with a lid and allow it to roll boil for 15 minutes.
Step 8
Switch the flame off and allow the syrup and chenna to come down to room temperature.
Step 9
For The Walnut Milk Syrup: In a heavy bottomed pan, add California walnut milk and bring it to a boil. Add in sugar, yellow color and milk powder.
Step 10
Once the sugar is dissolved, switch the flame off.
Step 11
Take the poached balls, press them and drain the syrup off.
Step 12
Transfer into the flavoured walnut milk.
Step 13
Garnish with saffron strands, pistachio flakes and crushed walnuts. Serve chilled.