Celebrate Basant Panchami with Homemade Saffron Rasmalai

Basant Panchami: A Festival of Knowledge and Prosperity

Basant Panchami is a significant festival honoring Goddess Saraswati, the embodiment of knowledge, wisdom, and the arts. This occasion is marked by the vibrant color yellow, symbolizing prosperity and enlightenment. On this day, devotees offer yellow sweets to the goddess as prasad (sacred offering).

This year, the festival will take place on January 23rd. A delightful offering for this celebration is saffron rasmalai, which is both tasty and simple to prepare. Here’s an easy recipe to make rasmalai at home.

Ingredients for Saffron Rasmalai

Ingredients
Milk - 2 liters (1 liter for paneer, 1 liter for rabri)
Sugar - 1.5 cups (for syrup and rabri)
Saffron - 15-20 strands (soaked in milk)
Lemon juice or vinegar - 2 tablespoons (for curdling the milk)
Cardamom powder - 1 teaspoon
Nuts - finely chopped almonds and pistachios (for garnish)
Cornflour - 1 teaspoon (optional, for binding)

Step-by-Step Instructions

Instructions
Begin by boiling 1 liter of milk. After it reaches a boil, turn off the heat and allow it to cool for about 2 minutes. Gradually add lemon juice or vinegar until the milk curdles and the whey separates. Strain the curds using a muslin cloth.

Next, rinse the paneer with cold water to eliminate the sourness from the lemon. Squeeze out excess water and hang the cloth for 30-40 minutes.

In a heavy-bottomed pan, heat the remaining liter of milk and boil it until it reduces by half. Incorporate half a cup of sugar, cardamom powder, and the saffron-infused milk. Stir occasionally to prevent sticking. Once thickened, remove from heat, ensuring it remains pourable. Transfer the paneer to a plate and knead it for 5-7 minutes until smooth. Add a teaspoon of cornflour and shape into small, slightly flattened balls, ensuring they are crack-free.

In a large pan, mix 4 cups of water with 1 cup of sugar and bring to a boil. Once boiling, add the paneer balls, cover, and cook on high heat for 15-20 minutes until they double in size. Remove and place in cold water, gently pressing to eliminate excess syrup.

Finally, immerse the paneer balls in the warm saffron rabri. Chill in the refrigerator for at least 3-4 hours to allow the rasmalai to absorb the rabri completely.
Enjoy your delicious homemade rasmalai!

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