Rasgulla malai curry (onam) | How to make Rasgulla malai curry (onam)

By Geeta Biswas  |  9th Sep 2016  |  
5.0 from 2 reviews Rate It!
  • Rasgulla malai curry (onam), How to make Rasgulla malai curry (onam)
Rasgulla malai curry (onam)by Geeta Biswas
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

16

2





About Rasgulla malai curry (onam) Recipe

We know rasgulla as sweet but here we see as malai curry.

Rasgulla malai curry (onam) is delicious and authentic dish. Rasgulla malai curry (onam) by Geeta Biswas is a great option when you want something interesting to eat at home. Restaurant style Rasgulla malai curry (onam) is liked by most people . The preparation time of this recipe is 20 minutes and it takes 20 minutes to cook it properly. Rasgulla malai curry (onam) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rasgulla malai curry (onam). Rasgulla malai curry (onam) is an amazing dish which is perfectly appropriate for any occasion. Rasgulla malai curry (onam) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rasgulla malai curry (onam) at your home.

Rasgulla malai curry (onam)

Ingredients to make Rasgulla malai curry (onam)

  • Rasgoolla 8 pieces
  • Hung curd 1 cup
  • cashew nut paste 1/2 cup
  • coconut cream 1/2 cup
  • Couscous paste 1/2 cup
  • Green chilli paste 1 tsp
  • black pepper powder 1 tsp
  • cinnamon powder 1/2 tsp
  • Green cardamom powder 1 tsp
  • Kashmiri mirch 2 tsp
  • oil 2 tbsp
  • cinnamon stick 2
  • clove 6
  • Red chilli 2
  • Green cardamom 6
  • bay leaves 2
  • salt to taste
  • cashew nut for garnish

How to make Rasgulla malai curry (onam)

  1. Squeeze the rasgullas from the syrup. Dip into warm water.
  2. Again squeeze and dip into cold water. After five minutes again squeeze and keep aside.
  3. Take a frying pan heat oil, add red chilli, bay leaves, cinnamon stick, cloves and cardamom.
  4. Make a smooth paste with couscous paste, cashew nut paste and curd. Add into the oil and stir fry.
  5. Add 1 cup of water, let it boil then add in the rasgullas. Add cardamom powder, cinnamon powder and salt.
  6. Ina tadka pan add one tsp oil, heat well and then add kashmiri mirch powder. Pour this into the curry.
  7. Turn off the flame and add coconut cream. Serve hot with cashew nut garnish.

Reviews for Rasgulla malai curry (onam) (2)

Geeta Biswas2 years ago

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aliza singh2 years ago

wow! nice innovation mam
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