Kesar Malai Sandwich Recipe

Kesar Malai Sandwich

  • Prep Time
    40 mins
  • Cook Time
    20 mins
  • Difficulty Level
    Advanced

Kesar Malai sandwich is a very popular sweet in India. It is a dessert very dear to the state of Bengal. Go through this detailed step by step recipe to make very tasty and mouth watering kesar malai sandwich at home. It will be loved by everyone for sure.

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Ingredients

  • FOR MAKING PANEER/RASAGULLAS :
  • Milk : 1 litre
  • Lemon juice : 3 tablespoon
  • Sugar : 2 cups
  • Water : 4 cups
  • OTHER INGREDIENTS FOR MALAI SANDWICH
  • Mawa : 1/2 cup
  • Few Saffron/kesar strands soaked in 1 teaspoon of lukewarm milk
  • Powdered sugar : ¼ cup
  • Cardamom/Elaichi powder : ¼ teaspoon
  • Almond and Pista slices : 2 tablespoon

Instructions

  1. METHOD FOR PANEER/RASAGULLAS:
  2. Boil milk in a pan on medium flame.
  3. Keep stirring milk at intervals. When the milk comes to a boil reduce the flame.
  4. Add 1 tablespoon of lemon juice and stir it well.
  5. If the milk doesn’t curdle completely then add 1 more tablespoon of lemon juice.
  6. Add 1 more tablespoon of lemon juice if required. And as soon as the milk curdles switch off the flame.
  7. Pour the curdled milk (paneer) into a muslin cloth lined strainer or bowl.
  8. Gather the muslin cloth and rinse it under running water.
  9. Place a heavy weight on the paneer for 30 minutes (you can even hang it) to take out the moisture out of it.
  10. After that, transfer the paneer to a plate.
  11. Knead it well with your palms, mash it and knead it properly till it becomes soft, fluffy and creamy.
  12. Take small portions from paneer and roll them between your palms to make smooth balls.
  13. Cover them with a moist muslin cloth and keep aside.
  14. In a large pan, take 2 cups of sugar and 4 cups of water to make the sugar syrup.
  15. Heat the sugar solution and keep stirring till the sugar dissolves.
  16. Once the sugar syrup starts boiling, start adding the paneer balls one by one.
  17. Once all rasagullas have been added to sugar solution, cover immediately with lid and let rasagullas cook on medium flame.
  18. After 5 minutes open the lid and add 2 tablespoons of water. Cover again and continue to cook for five more minutes.
  19. Again add 2 tablespoons of water by opening the lid and again cover and cook for 3 minutes.
  20. Turn off the flame and cool it 6 hours in the refrigerator.
  21. FOR KESAR MALAI SANDWICH:
  22. Take out rasagullas from syrup and cut them into half horizontally and keep aside.
  23. Meanwhile, in a mixing bowl add mawa, powdered sugar, saffron, cardamom, slices of pista and almonds.
  24. Keep some of pista almond slices aside for garnishing.
  25. Give this mawa mixture a good mix.
  26. Spread the mawa mixture between the two halves of the rasagullas.
  27. Garnish each kesar malai sandwich with slices of pista and almonds
  28. The very delicious malai sandwich is ready. It tastes awesome when served cold.
  29. Enjoy yummy Kesar Malai Sandwich
  • Servings : 10 to 15 pieces
  • Ready in : 60 mins
  • Recipe Type : Desserts

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About Chef

Sandhya sampat

Cooking not only feeds the stomach but also the soul. I love to create new healthy recipes from simple ingredients found in the kitchen.

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