Rasmalai is an Indian popular sweet dish. Rasmalai got its name from the two words, these are Ras means sweetened milk syrup and Malai means soft spongy creamy balls. The main ingredients are milk powder, sugar, dry fruits, milk and cardamom powder. This is a perfect dessert for your lunch and dinner and for your parties too. The smooth, soft, creamy and spongy balls with sweetened milk syrup makes everyone so crazy and at the same time, it is full of nutrition and it's very beneficial for your children. During summer, we always prefer cold dessert, so, Rasmalai is a perfect dessert. It is very simple to cook and its my most favorite Indian dessert. I love puddings but when talked about Rasmalai I can't stop eating. In this recipe, I used milk powder to make Rasmalai, milk powder is easily available in the market. So, let's try this lovely dessert by following very simple methods.
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Cuisine: Indian
Course: Lunch or dinner
Servings: 10
Author: Ayesha Md
For Malai:
For Ras:
Directions for cooking:
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Cuisine: Indian
Course: Lunch or dinner
Servings: 10
Author: Ayesha Md
Ingredients:
For Malai:
2 cups of milk powder
2 eggs beaten
2 tsp baking powder
2 tbsp all purpose flour (Maida)
4 tbsp cooking oil
2 eggs beaten
2 tsp baking powder
2 tbsp all purpose flour (Maida)
4 tbsp cooking oil
For Ras:
1 1/2 - 2 liter milk
1 1/2 cups of sugar
2-3 tbsp rose water
4-8 green cardamoms
10 almonds (chopped)
10 pistachios (chopped)
1 1/2 - 2 liter milk
1 1/2 cups of sugar
2-3 tbsp rose water
4-8 green cardamoms
10 almonds (chopped)
10 pistachios (chopped)
Directions for cooking:
1. Take a large bowl, add milk powder, beaten eggs, baking powder, flour and cooking oil mix them to make a soft dough.
2. Grease your hands with oil, make small and smooth chickpea size balls, ensure that there is no crack on balls, else balls will break when it is being cooked.
3. Take a large pot vessel, add milk, sugar and green cardamoms, bring a boil or till sugar dissolved completely. Do not thickens the milk, else balls will become hardened while cooking.
4. Transfer these balls one by one to the boiling milk, cover the lid and allow it to cook for at least 35-40 minutes on low flame or until balls done completely.
5. Turn off the flame and add rose water. Let it cool.
6. Now transfer Rasmalai into the serving dish and decorate it with chopped almonds and pistachios.
2. Grease your hands with oil, make small and smooth chickpea size balls, ensure that there is no crack on balls, else balls will break when it is being cooked.
3. Take a large pot vessel, add milk, sugar and green cardamoms, bring a boil or till sugar dissolved completely. Do not thickens the milk, else balls will become hardened while cooking.
4. Transfer these balls one by one to the boiling milk, cover the lid and allow it to cook for at least 35-40 minutes on low flame or until balls done completely.
5. Turn off the flame and add rose water. Let it cool.
6. Now transfer Rasmalai into the serving dish and decorate it with chopped almonds and pistachios.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe....
3 comments:
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