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Why recepie famous for?
Chilled rasmalai is the hearty dessert of everyone with pistachio sprinkles. Often people get scared to make rasmalai at home and they prefer ready made rasmalai which is more expensive for large batch as compare to homemade rasmalai. I learnt this rasmalai from my mum and my rasmalai is always hit. So go ahead and follow instructions carefully to get soft spongy rasmalai.
Ingredients
Milk powder 1 cup (Nido or any full cream powder milk)Oil 2 tbsp
Soda 1/8 tsp
Egg 1
Ingredients For Milk Syrup:
Fresh milk 1-1/2 kg
Sugar 6 tbsp or to taste
Green cardamom 2,3
For Garnishing:
Pistachio 11,12(finely diced)
Silver leaves 2 (optional)
Instructions
For Milk Syrup: Boil milk, add cardamoms cook on low flame until reduced to 1 kg.
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 get 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.
Tip: 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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