CARAMEL RASMALAI

CARAMEL RASMALAI

Rasmalai is a traditional Pakistani dessert which is an ultimate delicacy to enjoy. I grow up eating this dessert on almost every special occasion in my house. Caramel rasmalai is a new variation to regular rasmalai and I love it! Caramelizing thick and creamy milk makes it even richer and more flavourful. Spongy soft balls dipped in rich and creamy cardamom flavoured milk force you to immediately dig in as soon as they come in front of you.  My caramel rasmalai recipe is super easy, quick and of course super delicious too. Keep reading for useful tips and tricks about this recipe.

Its mango season in Pakistan and following desserts are must try

MANGO KULFI (SUMMER MANGO DESSERT)

EASY MANGO ICE CREAM RECIPE( FROZEN MANGO DESSERT)

NO BAKE MANGO CHEESECAKE

How to make Rasmalai?

 Traditionally balls of rasmali (padey) are made with paneer (cottage cheese) and cooked in milk. But honestly speaking this process of making rasmalai needs skills and experience. First you make cottage cheese out of milk and knead it until smooth. Then small balls are made out of this cheese which are cooked in milk. Overall a long and tiring process.  I used dry milk and flour for making balls and caramelised sugar first for preparing milk. Although it takes three trials for me to reach perfection but comparatively this recipe is far easier and requires very less time and effort.

caramelized rasmalai

Only thing which matters most for a fool proof rasmalai is the proper measurement of every ingredient and determination. Obviously there is no gain without pain. It is always easy to order it from any restaurant or use readymade rasmalai mix pack to make it bur real satisfaction comes when you make it with your own hands. Homemade rasmalai gives you another advantage of adjusting flavours according to your taste. This delicious recipe requires only 30 minutes to satisfy your sweet cravings.

What is Rasmalai?

Rasmalai is a South Asian dessert made by “halvai” (chef specialist only in sweets) in older times.  “Ras” means juice and “malai” means heavy cream. But overall rasmalai means something dipped in heavy, creamy milk. This name is more like an adjective than noun. This dish is originally from Bangladesh where it is called “rosomalai”.  

Some useful tips for making caramel rasmalai

  • You need to be very quick for making dough, making balls out of dough, and drop these balls in milk. It is very important for making your balls smooth and soft.
  • When you caramelize the sugar. Do not let it change its colour to dark brown. As soon as sugar gets golden, add milk immediately and let it cook until thick.
  • Balls expand very quickly as they are added to milk and need space. Use wide bottom pan for this purpose.
  • Before adding balls bring milk to boil otherwise balls will become hard and do not proof.
  • When you add balls in milk do not move any kind of spoon in your pan and do not touch the balls until they rise fully. Balls break if you do that.
  • Once your rasmalai is cooked, let it cool down on room temperature before transferring it to your serving dish. First transfer balls very carefully and then add milk.

CARAMEL RASMALAI

Rasmalai is a traditional Pakistani dessert which is an ultimate delicacy to enjoy.  Caramel rasmalai is a new variation to regular rasmalai and I love it! Caramelising thick and creamy milk makes it even richer and more flavourful.  Spongy soft balls dipped in rich and creamy cardamom flavoured milk force you to immediately dig in as soon as they come in front of you.
Course Dessert
Cuisine East Asian
Keyword caramelise rasmalai, how to make rasmalai, mango rasmalai, nanak rasmalai, nanak rasmalai costco, rasmalai, rasmalai cake, rasmalai cake recipe, rasmalai dessert, rasmalai ingredients, rasmalai near me, rasmalai recipe, rasmalai tres leches, rasmalai tres leches cake, what is rasmalai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 1 cup sugar
  • 4 tbsp water
  • 1.5 liter milk
  • ½ tsp cardamom powder
  • few strings saffron
  • 1 cup dry milk
  • 1 tbsp flour
  • ½ tsp baking powder
  • 1 whole egg
  • 2 tbsp milk to add in egg mixture
  • 1 tbsp clarified butter

Instructions

  • Add sugar and water in pan let it cook on very low heat. Cook sugar is caramelised and becomes golden brown.
  • Add milk, cardamom powder, and saffron in caramelised sugar and cook it on low flame for half hour.
  • For preparing dough of balls, first combine dry ingredients. Mix dry milk powder, baking powder and flour.
  • Crack one egg. Add milk and clarified butter in egg and beat all ingredients togather.
  • Add egg mixture in dry ingredients and mix until dough is formed. Do not knead dough, just mix. Dough is sticky so grease your fingers before picking dough in hands. Take little dough in hands and give it round or cylindrical shape. Prepare balls out of all dough
  • Turn flame medium under milk and bring it to boil. Add all balls in milk and let them cook for 12-15 minutes.

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