Japan x Bengal
Matcha rasmalai
Rasmalai went to Kyoto and came back green with envy, and with flavour.
340 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original358kcalsame
10 gproteinsame
1 gfibresame
340minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Boil 1 litre milk, turn off the heat and wait 1 minute. Add the diluted lemon juice a spoon at a time, stirring, until the whey is clear and greenish.
- 2Strain through muslin, rinse under cold water and hang for 30 minutes.
- 3Knead the chhena with the heel of your palm for 8 minutes until smooth. Shape 12 crack free discs.
- 4Boil 200 g sugar with 1 litre water. Slide in the discs, cover and boil on high heat for 12 minutes.
- 5Reduce 750 ml milk on medium heat for 20 minutes to about 450 ml. Stir in 50 g sugar and the cardamom. Cool 15 minutes until warm.
- 6Whisk the matcha with 40 ml of the warm milk to a smooth paste, then whisk it all back in.
- 7Gently squeeze each disc and soak in the matcha milk. Chill 4 hours. Top with pistachios.
Serve it like this
Set two discs in a shallow white bowl and pour the green milk around them. Finish with pistachio slivers and a light dust of matcha.
