Rasmalai Kheer - A Delicious Fusion Dessert

Rasmalai Kheer - A Delicious Fusion Dessert

If you're a fan of Indian sweets, you already know the creamy richness of rasmalai and the comforting charm of kheer. But have you ever tried combining the two? Introducing Rasmalai Kheer – a luscious, indulgent fusion dessert that brings together the best of both worlds.

This is a fusion of two of the most popular sweet dishes in a Punjabi household - Rasmalai and Kheer. I have fused both of the tasty elements from these two dishes and put them in one, and it is super easy and super yummy. This incredible dessert tastes a lot like kalakand. Get ready to dive into the world of flavours and textures by following this easy recipe.

Perfect for special occasions or when you just want to treat yourself, this dessert is a crowd-pleaser that looks as good as it tastes. And the best part? It's surprisingly simple to make!

Ingredients:

• 750ml full fat milk 
• 200g crumbled paneer
• 1 can of condensed milk 
• 1/3 cup blend of nuts you prefer - I used almond, cashews, and pistachios
• Optional - 2 tbsp of sweetener of choice - adjust to your liking
• Optional - cardamom to taste 
• Optional - rose petals 

Instructions:

1. In a heavy bottomed pan, bring milk to a boil for about 5 minutes
2. Next add in your paneer by crumbling, again boil for another 5 minutes 
3. Now we will add in the condensed milk. Condensed milk will provide a thicker, creamier texture, and will provide sweetness. Once this has been added you need to continue to cook the mixture down for another 10 minutes, while stirring every so often to make sure the milk does not stick to the bottom of the pan. 
4. Now take the nuts you prefer and add them to either a blender, or finely chop and add to the milk mixture. I also add in the rose petals at this stage if you are using them. Cook down for another 10 minutes. 
5. Taste your Rasmalai Kheer and see if you would like to add more sugar. If you find it necessary, you can add more sweetener of your choice.
6. Let this mixture simmer on low heat until it is at your desired texture and consistency. I like mine to be on the thicker side, so it will simmer for longer (10 minutes). If you prefer it to be thinner, then it will only simmer for 2-5 minutes. 
7. Let the Rasmalai-Kheer cool to room temperature, then refrigerate for at least 2 hours before serving. 
8. Serve chilled, garnished with extra nuts and rose petals. 

Why you will love this dessert:

• Combines two classic Indian desserts in one dish
• Perfect make-ahead dessert for parties and celebrations
• Creamy, floral, and subtly spiced — total comfort food!