A Bengali speciality, Rasmalais are made from Indian cottage cheese and make for a delectable dessert option. They are soft, spongy, flattened balls or oblongs soaked and served in milk that is richly flavoured with kesar (saffron) strands. Sliced almonds and pistachios are sprinkled on top to complete the sweet dish and make it look as scrumptious as it tastes.
Gits Rasmalai Mix helps you make this delicious dessert quickly and with the authentic taste and flavour.
1. Boil 2 litres water. Mix contents of Pouch A with 50ml milk, and 1 tbsp ghee / butter. Add more ghee and knead gently to make a soft dough.
2. Divide the dough into 16 equal parts and shape them into balls. Then press to form discs.
3. Immerse the discs into boiling water, cover partially and continue cooking on medium heat for 10 minutes.
4. Prepare sugar syrup and transfer the discs from the water to the syrup. Soak for 5 minutes.
5. Empty contents of Pouch B into 400ml milk. Heat, stirring constantly till mix dissolves completely.
6. Remove discs from sugar syrup into an empty bowl. Pour in the milk mix and serve the Rasmalai chilled.
Read more about Rasmalai here.