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Swathi Joshnaa Sathish
A quick way to satiate your craving for rasmalais by making use of leftover cooked rice . In simple steps , you will be able to relish a stunning dessert .
Very nice
Deliciously amazing!
Mash the cooked rice completely in a food processor without adding even a drop of water .
Knead the mashed rice into a dough .
Divide the dough into small / medium equal sized balls .
Gently press the balls to shape them into rasmalais. Keep them aside .
In a heavy based wok , boil 1 liter whole milk .
Once the milk starts boiling , start stirring the milk occasionally to clear off the sides of the wok . Do this till milk turns creamy and reduces to 1/3 rd of the actual quantity .
At this stage , add sugar . Stir till sugar dissolves completely in the milk .
In a small bowl , take custard powder .
Add 3 tablespoons warm milk and mix to a smooth lump free solution.
Add this custard milk solution to the reduced milk . Simmer the flame immediately and start stirring continuously to avoid custard forming lumps .
Mix the custard thoroughly in the milk until well combined .
Add saffron strands.
Gently drop the rice balls ( rasmalais) in the milk .Maintain a low flame .
See to that the rasmalais doesn’t collide each other and there is space in between.
Cook each sides for 3 to 5 minutes . Be very gentle in flipping the rasmalais.
At one point , you could see rasmalais absorbing milk .
Switch off the heat . Transfer the rasmalais to serving bowls .
Cool them completely to room temperature. Then refrigerate for 30 to 40 minutes .
Garnish with chopped pistachios and cashews .
Rice Rasmalais are ready to serve.
Serve chill .
Relish !
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Kanupriya
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