The Softest Rasmalai Recipe | Desi Dessert gets a Western Twist

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Now I am usually all about doing things the traditional way, also known as, the hard way.

To make this traditional Indian dessert however, we use a very unconventional method to arrive at the softest, most succulent version of Rasmalai you'll ever have!

Rasmalai (transliterates to 'juicy cream'...or something) is usually made with cottage cheese balls cooked in sweetened milk and flavored with the rosiness of Saffron.

That sounds easy enough, I hear you saying. Well, for some reason, I have never been able to tackle it successfully in the first-go. It's either so soft that it falls apart and gets lost in the milk or so chewy that it makes you want to abandon all hope in life.

In this recipe of Rasmalai, you are going to get it right...every...single...time. Trust me!

Here, it's not so much cottage cheese balls but a milky rendition of doughnut cakes. Keep reading and you'll see what I mean. Presenting to you a non-traditional Rasmalai...milky cakes cooked in milk.

THE UNCONVENTIONAL RASMALAI RECIPE
The Milky Doughnut Cakes Version

Ingredients
1 liter of Skimmed Milk
200g Milk Powder aka. Dairy Whitener
2 Large Eggs
1 teaspoon of Baking Powder
2 tablespoons of granulated Sugar
1 pinch of Saffron
1 teaspoon of Vanilla Extract
20 Pistachios, thinly sliced  

Makes about 25 pieces of Rasmalai  

Instructions

1. Boil 1 liter of skimmed milk in a saucepan and keep reducing it on a low flame until it's about three-fourths of the original level.

2. While it's boiling away, in a large bowl, whip the eggs vigorously until it doubles up and is creamy and fluffy. If you're using an electric beater, put it on the highest setting for a couple of minutes.

3. Also use this time to finely slice the pistachios.

4. Now check on the milk. It should be close to your target level. Using a ladle, spoon out about 20ml of boiled milk into a small bowl and keep it aside.

5. Lower the speed of the electric beater or use a wooden spatula to thoroughly fold in the milk powder that's been mixed in with the baking powder until it's fully integrated.

6. In the small bowl where you kept away some of the boiled milk, add in a pinch of some high-quality saffron and sugar, and mix until all the sugar is dissolved. Add in the vanilla too.

7. Your saucepan with the boiling milk should be three-fourths of what it started off at. Get ready to work quickly now.

8. While the milk is bubbling, dip the ladle into the egg batter and spoon some mixture and drop it into the boiling milk. The heat from the milk will start cooking the mixture and it'll expand into a ball.

9. Don't stand mesmerised by it because you need to keep spooning in more batter while the milk is boiling until all of the egg batter is now converted floating balls (hee hee) of dairy goodness.

10. Take a spatula and carefully turn them over so that they cook equally in the milk.

11. Leave them on for five minutes and then switch off the flame. Allow it cool to room temperature.

12. Once it cools down, in about an hour, use a spatula to lift each piece into your serving dish.

13. Now, into the rest of the milk left in the saucepan, add your saffron-sugar-vanilla mixture and mix thoroughly. Pour this mixture on top of the rasmalai pieces in your serving dish.

14. Sprinkle your sliced pistachios to add that little bit of crunch. Best served, chilled.

15. Yenjai!
...o0o...
Ray, out! Peace!

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