For Making the Rasmalai Balls:
- Milk Powder (full cream): 1 Cup
- Baking Powder: 1 pinch
- Green Cardamom Powder: 1 Tsp.
- Egg: 1 (beaten)
- Ghee: 1 Tsp.
- All Purpose Flour: 1 Tsp.
For Making the thick Milk Sauce:
- Full Cream Milk: 1 Litre
- Condensed Milk: 100 ml
- Sugar: 1/2 Cup
- Saffron Strands: few
- Kewra Water: few Drops
- Pistachios: 10 g (chopped)
- Dry Fruits : 20 g (Chopped) for garnishing
- Boil Milk with cardamom powder and sugar in a thick bottom pan in medium heat and then add condensed milk boil till the milk evaporated to 2/3rd.
- Meanwhile, mix milk powder, baking powder, cardamom powder and all purpose flour in a bowl and after mixing add beaten egg slowly to the mixture.
- Knead properly and make a sticky dough but don't knead too much. What we need is a smooth dough.
- Divide the dough into 20 portions and make round or oval shaped balls.
- Place the balls into the milk and make sure to drop all the balls in one go.
- Cover the pot and cook for 5-7 minutes in low flame.
- Open the lid and flip the balls within the milk and add chopped pistachios, kewra water and saffron strands and cook for another 10 minutes.
- Take it out from flame and cool it and garnish it with chopped dry fruits.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/10/Rasmalai1-300x248.jpg"][/url]
Rasmalai balls need to be added in one go else the balls will turn hard.
The milk has to be in the boiling point while adding the balls.
To check whether Rasmalai is being done or not, you need to take one ball and cut it with a spoon to check the fluffiness.
- Category: Dessert
- Cuisine: Indian