HALDIRAM Rasmalai, 1 x 1 kg

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While the milk is reducing, open up the can of rasmalai & gently squeeze out the syrup from the dumplings, and set aside. Be careful to not be too rough with these as the dumplings are very delicate and can fall apart with too much handling & pressure.

In a small dish, add in a teaspoon of the warm milk and add in the saffron to bloom & extract the color. Let sit for a few minutes. Garnish with sliced almonds (and pistachios), rose petals and a few saffron strands. Chill the rasmalai cake for 1-2 hours before serving. Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled! Serving Suggestions For those of you who do not have time at hand or have guests coming up on short notice, try Bikano Rasmalai or Haldiram’s Rasmalai. This ready-to-eat dessert will be a great savior for you.

Step 3 - In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, rasmalai milk, oil, and sugar. Once it comes to a boil, add saffron strands and let the milk simmer on medium-low heat until it reduces to approximately 70% of its initial volume, stirring occasionally. This will take about 15-20 minutes. Rasmalai is a popular traditional Indian dessert made from soft and spongy rasgullas (or chenna balls) soaked in a delectable creamy and saffron-infused milk syrup topped with dried fruits and kesar strands.

Method 1– Using homogenized &/or pasteurized milk: This first method is to curdle the milk immediately after the milk comes to a boil whilst milk is still on the stove. Let's all admit there are many options in Indian desserts, which leaves us with too many options. But if there's one dish that practically everyone adores and finds tempting, it's the eternally popular Rasmalai. Rasmalai, often called rosomalai, is a classic Bengali sweet that is well-liked throughout the nation. Texture: The cake itself is super soft, spongy and moist topped with juicy, succulent rasmalai and smooth, rich whipped cream.

Similar Recipes

Ras malai: I used Nanak’s Ras Malai which comes frozen. Remember to defrost if you use the same one! Separate the milk from the ras malai. You will use both parts! There’s nothing better than a dessert unless it is Rasmalai, the most exotic of all Indian sweet dishes! There's something incredible about Indian festivities that heightens our sweet tooth. Even though there are several delectable Indian sweets, one cannot avoid indulging in sweet delicacies like Barfi, Rasgulla, Mawa cake, Gulab jamun, and many others.

To make rasmalai milk on the stovetop, add all the ingredients to a heavy-bottomed pot and bring it to a boil, stir intermittently. Lower the heat and simmer for 5-10 mins. Turn off the heat and allow it to cool. Separate the rasmalai and milk. For that slightly, gently press the rasmalai pieces to remove the soaked milk and place it on a plate. Sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt, and cardamom powder into the wet mixture. Now let it cool to room temperature and then chill it into the refrigerator. During this chilling time, rasmalai balls will soak up some ras and becomes super soft and melt-in-your kind. At the time of serving rasmalai, garnish with sliced almonds. 💭 Expert Tips For Perfect RasmalaiFreezer: You can freeze it for around a month in a freezer-safe container. Thaw it overnight in the refrigerator and use it the next day without reheating. Tips And Variations

Gently fold the dry mixture into the wet until everything is well combined and smooth (do not over-mix).If you follow this method using non-homogenized milk then you will end up with rubbery & hard chena. The frosting quantity is sufficient to frost a two-layer cake. There will be extra frosting if you frost just a single layer. Extra frosting can be served with cake. The same is true for Ras too. The name is derived from 2 words- Ras, meaning syrup, and Malai, meaning cream. The meaning literally translates to creamy syrup.