Shahi Malai Bhog is an easy dessert recipe that is ideal for the festive season that starts from Ganesh Chaturthi and continues into the new year.
Though easy, preparing this dessert is a little time-consuming. However, the effort is worth the satisfaction it brings to the senses.
I strongly feel that the food prepared during the festive season should match the energetic atmosphere and indulge our sense of vision, smell and taste all at once. While planning one such sweet dish during Navratri, I came up with a dessert recipe which ticks all the right boxes. And that recipe is the Shahi Malai Bhog.
About Shahi Malai Bhog
Like most of Indian desserts, this sweet dish is predominantly made from milk. Shahi Malai Bhog has a hint of cinnamon and rose water that indulges our sense of smell. Rose petals, pistachio garnishing and gold leaf makes this dish visually appealing. And the rich and creamy texture soothes our taste buds. There is a reason why this dessert ranks high among my guilty pleasures like the Biscuit Pudding, Basbousa and Coffee Mousse with Biscuit Cream.
Basically, this dish has two components – first is Shahi Rabdi and next is Paneer Gola. Rabdi is a sweet dish that can be consumed on its own. It also goes well with gulab jamun and jalebis.
Another reason I love this recipe is due to the fact that all the ingredients for this recipe can be found in your kitchen.
I decorate this dessert with gold leaf when I make it on festive or special occasions. Gold leaf gives this dish a rich and formal look.
So, try out the Shahi Malai Bhog this festive season and let me know if this was your tummy to heart moment…
- For Rabdi
4 cups (1 liter) whole milk
4 tbsp condensed milk (90g)
1/4 tsp rose water
- For Paneer Gola
2 cups (1/2 liter) whole milk
1 inch cinnamon stick
2 tbsp sugar
1 tsp vinegar
1 tbsp water
2 tbsp milk powder
Ghee for frying
1 1/2 tbsp Bread crumbs
- For garnishing
Dried rose petals
- Making of Shahi Rabdi
- In a big vessel pour 4 cups of milk and boil it. The flame level should be between medium and high level. Boil for 25-30 minutes stirring continuously. Later when the milk thickens turn off the heat and keep it aside to cool. For the right consistency look into the picture below.
- Once the thickened milk cools down, refrigerate for 2 hours
- After refrigeration, take out the thickened milk and add 4 tbsp condensed milk and rose water and mix it well.
- Your Shahi Rabdi is ready.
- Making of Paneer Gola
- In a vessel add 2 cups of milk and bring it to a boiling point.
- Add cinnamon stick and sugar to the milk. Let milk simmer for 5 minutes.
- Next remove cinnamon stick.
- Later in a bowl mix vinegar and water and add it to the simmering milk.
Note: When you add vinegar to milk the milk curdles, separating water from curd. Drain everything with a strainer.
- Keep the curd in the strainer for 1 hour till whey water is completely drained from it. Our paneer is ready.
- 1 hour later mix milk powder and paneer with hand. Both ingredients should be well mixed.
- Next freeze the paneer mix for 2 hours.
- 2 hours later remove paneer mix from the refrigerator and roll them into even sized balls.
- After making paneer balls roll them into bread crumbs and keep them in a plate.
- After rolling all paneer balls into bread crumbs freeze them for ½ hour.
- In a pan add ghee and fry paneer balls.
- After frying your paneer gola is ready.
- Assembling the Shahi Malai Bhog
- In a glass pour rabdi. You can also use a flat saucer if you like.
- Place dried rose petals and pistachio in the middle.
- Place paneer gola and decorate it with gold leaf. Your Shahi Malai Bhog is ready to be served.