Rasmalai

Hello guys! So here i am going to post my first recipe of “the most famous RASMALAI”.

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I know, a very basic and a very easy one. But i have to admit that this was one dessert which never came out perfect for me until my besty sonia handed over her “never fail” recipe. All this time either the malai balls became rubbery or hard or too soft. My big bro is a big time fan of this king of sweets and for the same reason he was the one who used to judge the quality of it. He had tasted all of my flop versions n finally when he tasted the one with the new recipe he gave me triple thumps up. He said it came out perrrfect!!! I was the happiest person in the world, finally i got it right!😊. So as a token of appreciation to Sonia i am going to inaugurate my blog with her version of everyones favorite Rasmalai.

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Full cream milk- 1 ltr
Sugar- 3/4 cup
Finely crushed cardamom seeds- 1/4 tsp
Butter or ghee- 1 tbsp
Baking powder- 1/2 tsp
Full cream milk powder- 1 cup
Whole eggs- 1 lightly beaten
Whole green cardamom- 5
Chopped pistachios- 3 tbsp
Chopped almonds- 2 tbsp

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  1. Boil the milk and sugar in a pan over medium heat.
  2. Meanwhile mix together the milk powder, baking powder, crushed cardamom seeds and ghee.
  3. Add the beaten egg little by little till the mixture comes together. Knead for a little while till u get a smooth texture. Do not over knead.
  4. Make about 15-18 small flattened round balls.
  5. Transfer these balls to simmering milk along with whole cardamom, pista and almonds.
  6. Cover and cook for 8-10 minutes till you get fully puffed up light balls.
  7. Refrigerate for about 4-5 hours or better overnight.
  8. Serve cold.

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Notes:
For the liquid part, i used about half a tin of sweetened condensed milk along with 800ml of milk. Check the sweetness and add more or less condensed milk. I didn’t add sugar.
You can replace cardamom with a pinch of saffron if desired. Saffron will give a nice appealing yellow color and an authentic aroma to the rasmalai.
From my experience i feel nido milk powder works best compared to any other brand of milk powder.

 

Rasmalai
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INGREDIENTS
  1. Full cream milk- 1 ltr
  2. Sugar- 3/4 cup
  3. Finely crushed cardamom seeds- 1/4 tsp
  4. Butter or ghee- 1 tbsp
  5. Baking powder- 1/2 tsp
  6. Full cream milk powder- 1 cup
  7. Whole eggs- 1 lightly beaten
  8. Whole green cardamom- 5
  9. Chopped pistachios- 3 tbsp
  10. Chopped almonds- 2 tbsp
DIRECTIONS
  1. Boil the milk and sugar in a pan over medium heat.
  2. Meanwhile mix together the milk powder, baking powder, crushed cardamom seeds and ghee.
  3. Add the beaten egg little by little till the mixture comes together. Knead for a little while till u get a smooth texture. Do not over knead.
  4. Make about 15-18 small flattened round balls.
  5. Transfer these balls to simmering milk along with whole cardamom, pista and almonds.
  6. Cover and cook for 8-10 minutes till you get fully puffed up light balls.
  7. Refrigerate for about 4-5 hours or better overnight.
  8. Serve cold.
Notes
  1. For the liquid part, i used about half a tin of sweetened condensed milk along with 800ml of milk. Check the sweetness and add more or less condensed milk. I didn’t add sugar.
  2. You can replace cardamom with a pinch of saffron if desired. Saffron will give a nice appealing yellow color and an authentic aroma to the rasmalai.
  3. From my experience i feel nido milk powder works best compared to any other brand of milk powder.
Savory&SweetFood http://savoryandsweetfood.com/

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13 thoughts on “Rasmalai

  1. U got me craving again!!!
    With a detailed explanation as urs m sure its gonna turn out perrrfect for all of em abt to experiment!
    All the best to u and keep em coming!! 🙂
    U have been the chef among us all the time!

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