Bengali Cream Cheese Dumplings in Saffron Milk

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A modern shortcut version of the beloved Bengali ras malai, this recipe uses cream cheese instead of traditional chenna to cut hours from the process. Soft pillowy discs soak up a fragrant saffron and cardamom milk syrup for an indulgent, fuss-free celebration dessert.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 34 gSugar
• 14 gProtein
• 220 mgSodium
• 380 mgPotassium
• 320 mgCalcium
• 0.6 mgIron
• 2 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the cream cheese dumplings

• 200 g full-fat cream cheese, softened to room temperature
• 3 tbsp powdered sugar
• 1/2 tsp ground cardamom
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the saffron milk syrup

• 1 litre whole milk
• 1/3 cup granulated sugar
• 15 to 20 saffron strands, soaked in 2 tbsp warm milk
• 1/2 tsp ground cardamom
• 2 tbsp slivered pistachios
• 2 tbsp slivered almonds
• 1 tsp rose water (optional)

For garnish

• 2 tbsp chopped pistachios
• 1 tbsp dried rose petals
• A few extra saffron strands

Directions

1. In a medium bowl, beat the softened cream cheese with powdered sugar, cornstarch, cardamom, and vanilla until completely smooth and fluffy, about 3 minutes.
2. Using lightly greased hands, divide the mixture into 12 equal portions and roll each into smooth balls, then flatten gently into thick discs about 2.5 cm wide.
3. Arrange the discs on a parchment-lined plate, cover, and refrigerate for 15 minutes to firm up.
4. Meanwhile, pour the milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, stirring frequently to prevent scorching. Simmer until reduced by about one-quarter, around 12 minutes.
5. Stir in the sugar, ground cardamom, and saffron-infused milk, then continue simmering for 5 more minutes until the milk is lightly thickened and aromatic.
6. Lower the heat to a bare simmer and carefully slide in the cream cheese discs one at a time. Poach them for 6 to 8 minutes, turning gently halfway, until they look swollen, spongy, and have nearly doubled in size.
7. Remove the pan from the heat, stir in the rose water and slivered nuts, and let the dumplings cool to room temperature in the milk, then chill in the refrigerator for at least 3 hours or overnight so they absorb the syrup.
8. To serve, spoon 3 chilled dumplings into each bowl, ladle the cold saffron milk over them, and top with chopped pistachios, dried rose petals, and a few saffron strands.
9. Serve thoroughly chilled as the grand finale to any festive meal.

Cook’s Notes

• Always bring cream cheese fully to room temperature before mixing or the lumps will not smooth out, leaving grainy dumplings.
• Hand-rolling with lightly oiled palms prevents the sticky mixture from clinging to your fingers.
• Use whole milk with full fat, not skim, for the rich body and creamy mouthfeel that defines this dessert.
• Chilling the dumplings in their milk for several hours or overnight gives the best flavor, as they soak up the saffron syrup like sponges.
• Don't let the milk boil hard once the dumplings are in; a bare simmer keeps them intact and fluffy.

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