Instant Rasmalai

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Instant Rasmalai is a quick version of the Bengali Rasmalai. A no bake dessert using milk powder to make the dumpling later to be cooked in saffron flavored milk

Instant Rasmalai

Rasmalai is one of my favorite all time desserts. While the  original recipe of Rasmalai  is quite elaborate and time consuming. This one is shorter and as the name Instant Rasmalai. I came across this delicious dessert at my neighbour Zulekha Aunty’s house. She is a sweet pakistani lady who loves to share her love of cooking. We bonded a lot on food.

Instant Rasmalai

This recipe  is an egg based with the combination of milk powder. Sorry vegetarians. So we start the process of preparing the milk with saffron & sugar/condense milk. You see  the yellow color in the  picture. That is the result of adding saffron. Color and aroma, it is one heavenly combination. Once the milk is boiling we will lower the flame & keep on simmer. In the meantime we start making the dough with milk powder, little bit of flour , baking powder and a small size egg.  Divide the dough into twelve equal part and make a ball , flattening in the middle. These dumplings are added to the simmering milk and cooked. Cool & serve with a garnish of pistachio & rose flakes.

Instant Rasmalai

 

 

Yields 12 Rasmalai

Instant Rasmalai

Instant Rasmalai is a quick version of the Bengali Rasmalai. A delicious dessert loved by everyone.

40 minPrep Time

15 minCook Time

55 minTotal Time

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Ingredients

  • I:For milk
  • 1 ltr milk
  • 1/4 tsp saffron
  • 6 tbsp sugar
  • 3-4 tbsp condense milk
  • II: For the dumplings
  • 1cup milk powder
  • 1 small size egg lightly mixed
  • 1/2 tbsp flour
  • 1/2 tsp baking powder
  • 1 tsp oil

Instructions

  1. In a broad deep pan mix together milk sugar Saffron & condense milk and bring to a boil. After 1st boil let it simmer on a low flame stirring from time to time.
  2. In the meantime prepare the balls: Mix together milk powder ,Baking powder, flour, egg & oil to form a sticky dough. Cover with wet cloth and keep aside for 5 to 10 minutes. Later make 12 equal sized balls , slightly pressed. Take a toothpick and poke it 2 to 3 times in center.
  3. Add all the ball in simmering milk at the same time. Cover and cook for 5 -6 minutes. And then flip again and cook again till it is spongy. Cool overnight &serve chilled. Garnish with pistachio and rose petals -
  4. -
Cuisine: Indian/Pakistani | Recipe Type: Dessert
7.6.5
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http://www.ghezaeshiriin.com/2017/10/instant-rasmalai/

Instant Rasmalai

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