Published:  12:00 AM, 28 December 2016


v Milk powder 1 cup (Nido or any full cream powder milk) v Oil 2 tbsp v Soda 1/8 tsp v Egg 1
For milk syrup:
* Fresh milk 1-1/2 kg v Sugar 6 tbsp or to taste v Green cardamom 2,3
For garnishing:
* Pistachio 11,12(finely diced)
* Silver leaves 2 (optional)
Cooking directions:
For Milk Syrup:
*   Boil milk, add cardamoms cook on low flame until reduced to 1 kg. v add sugar and adjust taste, turn the flame lower and make rasmalai balls.
For Rasmalai:
*    In a large bowl add powdered milk with soda bicarb mix slightly by spoon.
*   Now add oil and mix by hand, add half egg and knead add more egg until getting the smooth dough.
*    Now make approx 10-11 balls quickly.
*    High the flame of milk and add all balls let cook to rise.
*    Keep the flame high to low and low to high till balls rises for 4-5 minutes.
*    Let cool and dish out rasmalai sprinkle pistachio and decorate with silver paper.
*    Refrigerate for 6-7 hours and serve chilled.
*    Avoid airy place while kneading dough otherwise dough will become dry and hard.
*    Immediately add rasmalai balls into milk.
*    Do not put rasmalai balls on colored
plastic or on news paper etc to avoid color change.

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