Rasmalai (Soft Milk Patties in Saffron Milk)
Flat, tender milk curd patties soaked in thick cardamom and saffron milk, topped with pistachios.
- Time1 hr 45
- LevelMedium
- Costabout £0.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the 1500 ml milk, take off the heat and stir in the lemon juice until it splits. Strain through muslin, rinse under cold water, squeeze and hang for 15 minutes.
15 min - 2
Knead the curds for 8 minutes until smooth and slightly oily. Make 12 balls and press each into a flat patty about 5 cm across with no cracks.
8 min - 3
Boil the 150 g sugar with the water in a wide pan. Slide in the patties, cover and boil for 12 minutes. They will puff up. Lift out gently and set aside.
12 min - 4
Meanwhile, simmer the other 1000 ml milk with the cardamom in a wide pan for 25 to 30 minutes, stirring often, until reduced by a third.
27 min 30 s - 5
Stir in the 80 g sugar and saffron and cook for 3 minutes. Take off the heat.
- 6
Squeeze each patty very gently between your palms to remove syrup and slide it into the warm milk. Cool, then chill for at least 4 hours.
- 7
Serve cold, scattered with pistachios.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
