Rose Lychee THC Rasmalai Bites
Decarboxylation
What you'll need:
- Cannabis flower (use 8 grams for approximately 10mg THC per bite when making 24 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder
Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.
Infusion (Canna-Milk)
What you'll need:
- Decarboxylated cannabis (from above)
- 4 cups whole milk
- Saucepan
- Cheesecloth or fine strainer
Steps:
1. Combine milk and decarboxylated cannabis in saucepan.
2. Heat on low (160-180°F) for 1-2 hours, stir occasionally—do not boil.
3. Cool slightly, strain through cheesecloth into container, squeeze gently.
4. Refrigerate until cold. This is your canna-milk (about 3 cups yield after reduction).
Recipe (makes about 24 bites)
Chenna (Paneer) Balls Ingredients:
- 1 liter whole milk (separate from canna-milk)
- 2 tablespoons lemon juice or vinegar
- Cheesecloth for draining
Rabri (Reduced Milk) Ingredients:
- 3 cups canna-milk (from above)
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon rose water
- 1/2 teaspoon ground cardamom
Lychee Rose Filling/Syrup Ingredients:
- 1 can lychees in syrup (drained, reserve syrup—chop 12-15 lychees finely)
- 2 tablespoons rose syrup
- Pinch of saffron (optional)
Steps:
1. Make chenna: Bring 1 liter milk to boil, add lemon juice, stir until curds separate. Strain through cheesecloth, rinse curds under cold water, squeeze dry. Knead 5 minutes until smooth. Roll into 24 small balls.
2. Cook balls: Boil 4 cups water with 1 cup sugar 5 minutes. Add balls, cover, simmer 10-12 minutes until doubled in size. Cool in syrup.
3. Make rabri: Combine canna-milk, condensed milk, sugar in wide pan. Simmer on low 30-40 minutes until reduced by half, stirring often. Add rose water and cardamom. Cool.
4. Flavor syrup: Mix reserved lychee syrup with rose syrup and saffron.
5. Assemble: Gently squeeze excess syrup from balls. Flatten slightly, place chopped lychee in center, reseal into balls.
6. Soak bites in flavored syrup 30 minutes, then transfer to thickened rabri. Chill 2-4 hours for flavors to meld.
7. Serve chilled in small bowls with rabri and extra lychee pieces.
Each bite contains approximately 10mg THC (based on 8g of 15% THC flower infused into rabri divided into 24 pieces; actual potency varies—start with half a bite and wait 2 hours). The soft cheese balls soaked in rose-lychee scented rabri capture rasmalai essence in bite form. Store in fridge up to 3 days.