Rasmalai

Rasmalai

Ingredients :

For Milk :

1 liter / 4 cups milk

1/2 cup sugar

few cardamom pods

a few strands of saffron

1 tsp rose water

Ground or flaked almonds and pistachios

For milk balls:

1 cup powdered milk (Full fat powdered milk)

1 level tbsp plain flour

1 tsp baking powder

1 egg beaten

Method:

Boil the milk with sugar, saffron and cardamom powder in a pan over medium heat.

Meanwhile, mix the powder milk, plain flour and baking powder Mix gently with hands.

Gradually add the beaten egg, a little at a time and mix till it forms a ball shape. Knead lightly to make a smooth dough.

Make equal sized small firm balls. The balls need to be firm otherwise they will fall apart in the milk. Leave the Balls to rest for 10 mins

Place the balls, one by one into the milk. Cook on medium heat until the balls start to increase in size.

Reduce the heat to low, cover the pot and simmer for few minutes until the balls are soft and light.

Uncover and gently flip them over with a spoon. Cover again and allow them to cook for 5 more minutes on low heat.

To check if the rasmalai is cooked through, insert a rasmalai with a cocktail stick. It should go straight through and be spongey and soft. If not, keep simmering on low heat for a few more minutes.

Turn off the heat and add the rose water if using. Transfer to a serving dish, sprinkle withon almonds and pistachios. Let it cool slightly at room temperature, then refrigerate until serving.

Enjoy x