📍 Where this dish comes from: Varanasi · Ghats of the Ganges
Discover the history of this region →
Discover the history of this region →
Rasmalai is Bengal’s most celebrated contribution to Indian sweets — soft paneer discs floating in a scented cream, garnished with pistachios and saffron. It is simultaneously simple and sophisticated, the dairy chef’s ultimate test of texture and balance. Impossibly soft discs of paneer bob in a cream reduced with saffron, cardamom, and pistachios until it is thick enough to coat a spoon; this is India’s most beloved dessert at its most decadent and tender, and nothing about the keto version asks you to compromise on a single thing.
What You’ll Need
Servings: 6 servings
Calories: 345kcal
Ingredients
- 250 g paneer Chenna Discs; crumbled and kneaded
- 2 tbsp almond flour Chenna Discs
- 1/2 tsp cardamom powder Chenna Discs
- 1 tsp erythritol Chenna Discs
- 500 ml full-fat cream Rasmalai Cream
- 200 ml full-fat coconut milk Rasmalai Cream
- 3 tbsp erythritol Rasmalai Cream
- 1/2 tsp cardamom powder Rasmalai Cream
- Generous pinch saffron soaked in 2 tbsp warm milk Rasmalai Cream
- 1 tsp rose water Rasmalai Cream
- Pistachios to garnish Rasmalai Cream
Instructions
- Knead paneer until smooth as dough; add almond flour, cardamom, sweetener.
- Shape into flat discs.
- Simmer in water 5 minutes; drain and set aside.
- Make cream: simmer cream, coconut milk, sweetener, cardamom, saffron 10 minutes.
- Cool cream slightly; add rose water.
- Place discs in cream; refrigerate 4 hours minimum.
- Serve cold in individual bowls with cream.
- Garnish with pistachios and saffron.
Nutrition
Serving: 1serving | Calories: 345kcal | Protein: 30g | Fat: 12g
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Health Benefits
- Paneer provides casein protein, which digests more slowly than whey for prolonged satiety.
- Saffron in the cream provides compounds that have been studied for their potential mood-related effects.
- Full-fat cream provides a high concentration of fat-soluble vitamins.