Pumpkin Rasmalai | How to make Pumpkin Rasmalai

By Anjali Valecha  |  4th Mar 2017  |  
5 from 1 review Rate It!
  • Pumpkin Rasmalai, How to make Pumpkin Rasmalai
Pumpkin Rasmalaiby Anjali Valecha
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    5

    People

4

1

About Pumpkin Rasmalai Recipe

Yummy and healthy recipe. A good way to feed pumpkin to your loved ones

Pumpkin Rasmalai is one dish which makes its accompaniments tastier. With the right mix of flavours, Pumpkin Rasmalai has always been everyone's favourite. This recipe by Anjali Valecha is the perfect one to try at home for your family. The Pumpkin Rasmalai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pumpkin Rasmalai is 10 minutes and the time taken for cooking is 40 minutes. This is recipe of Pumpkin Rasmalai is perfect to serve 5 people. Pumpkin Rasmalai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pumpkin Rasmalai. So do try it next time and share your experience of cooking Pumpkin Rasmalai by commenting on this page below!

Pumpkin Rasmalai

Ingredients to make Pumpkin Rasmalai

  • For the sponge discs -
  • 1/2 litre Full cream Milk
  • 1-2 tbsp vinegar
  • 1 cup sugar
  • 3 1/2 cups water
  • For the ras -
  • 1/2 litre Full cream Milk
  • 2 tbsp sugar
  • Few strands of saffron
  • 150 gm pumpkin, grated and pureed
  • 1 tsp ghee
  • Blanched almonds and pistachios

How to make Pumpkin Rasmalai

  1. For the discs - In a pan, take 1/2 litre milk and boil.switch off the flame and add vinegar till the chenna separates.
  2. Sieve the chenna in a muslin cloth and wash with water to remove the smell of vinegar. Hang it for 15-20 mins till the water is drained but it's not dry completely.
  3. Meanwhile in a bigger vessel add sugar and water and let the sugar dissolve. Take the chenna and mash it till it becomes soft and oil starts separating.
  4. Make small discs of the same and add those to the bigger vessel. Cover and Let it cook over low flame for 15-20 mins until done.
  5. To check the doneness, add one disc to cold water.if it settles down, it is done. Let the discs cool down before serving.
  6. For the ras-
  7. Add ghee to a pan and saute the grated and pureed pumpkin till raw smell goes off. remove it and keep aside
  8. To the same pan,add milk and saffron strands dissolved in little warm milk.
  9. Let the milk boil for sometime, then add pumpkin to it .
  10. Let the milk reduce to nearly half and till pumpkin is also cooked.
  11. Add sugar and blanched almonds and pistachios.
  12. To serve, let both the discs and ras cool down. Squeeze the discs and transfer to a serving bowl. Add the desired amount of ras to it. Garnish with almonds and pistachios. Best when served cold.

Reviews for Pumpkin Rasmalai (1)

usha pandeya year ago

very delicious
Reply

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