Hi Friends,
Rasmalai one of my favorite dessert, just love it. Its a dessert originated from Pakistan, to be served chilled after the meal....
It is made up of cottage cheese (paneer) flatten balls dipped into creamy milk (flavored with cardamom powder). I had one MTR ragullas tin, so tried in a different way.
I learnt this recipe from Jay (Tasty appetite), She is an amazing blogger. Tried most of her recipes, I think she should award me for this LOL..... It became a huge hit at my place. Now its your turn to try it...
Here is the recipe for you all .....
Sending this recipe to Pari' s Blog Foodelicious, she has organised a giveaway sponsored by CUPONATION.
Ingredients:
Method:
Vardhini's Blog Gayathri's Blog
Rasmalai one of my favorite dessert, just love it. Its a dessert originated from Pakistan, to be served chilled after the meal....
It is made up of cottage cheese (paneer) flatten balls dipped into creamy milk (flavored with cardamom powder). I had one MTR ragullas tin, so tried in a different way.
I learnt this recipe from Jay (Tasty appetite), She is an amazing blogger. Tried most of her recipes, I think she should award me for this LOL..... It became a huge hit at my place. Now its your turn to try it...
Here is the recipe for you all .....
Sending this recipe to Pari' s Blog Foodelicious, she has organised a giveaway sponsored by CUPONATION.
- 10 Rasgullas
- 3/4 cup sugar ( I used sugar syrup from the tin)
- 3 cups milk
- 1/2 tsp cardamom powder
- 2-3 pinches of saffron in 1/4 cup of warm milk
- Chopped almonds or pistachio for garnishing
Method:
- Take the ready-made rasgullas, squeeze the excess amount of sugar syrup and keep them aside.
- Boil milk in a heavy bottomed pan.
- Reduce the heat and let it cook till the quantity reduces to half.
- Add sugar syrup, mix well. Keep on low flame for 10 mins.
- Add cardamom powder and saffron mixture.
- Mix nicely. Let it simmer on low flame for another 5 mins.
- Now add pressed rasgullas, keep it on low flame for few mins.
- Gently handle the rasmalai....They will be very soft.
- Remove from fire, once they cool down.
- Transfer them into serving dish.
- Garnish with chopped nuts (pistachio and almonds)
- Serve chilled.
Sending this recipe to:
Vardhini's Blog Gayathri's Blog
24 comments:
yummy...
yummy rasmalai:)super and fingerlicking dessert
I too love this version of Rasmalai
simple and delicious recipe:)
Rich and very creamy....
Favorite dessert. Looks inviting.
Vardhini
Event: Sweet Luv - 2013
ahaa i know my bro loves rasmalai wud send him there
sadly i didnt develop taste for rasgulla or ras malai hehe
well done buddy
love rasmalais. so tempting
Looks yum shruti,
Wow Shruthi, ras malai is absolutely lipsmacking...
so glad you n your family love my recipes...keep rocking..:)
Tasty Appetite
Looks too delicious, like store-bought. Seeing this all times fav ras-malai, feeling hungry again dear.
today's recipe:
http://sanolisrecipies.blogspot.in/2013/02/enchorer-dalna-curried-green-jackfruit.html
yummy dessert!!!looks very rich with flavour...
so delicious and lip smacking dessert... my most favorite paneer dessert shruts... very lovely...
Thanks lovely ladies for your wonderful comments :-)
You ppl made my day !!!
yummy rasmalai my all time fav :) looks divine :)
Mouthwatering here, such a flavorful and delicious
i love to serve it chilled.. yummy..
Yumm... rasmalai is my fav one... you made it perfectly Shruti. Nice click.
woww....give me that bowl da..I'll finish it in fractions of seconds...ha ha....I love it....brilliant idea...:-)
yummy rasamalai,love it..mouthwatering!!!
easy yet heavenly dessert, wonderful preparation!!!
Thanks all for your lovely comments !!!
Yum,Nice colour.
Dear Shruti, pls mention Foodelicious and Cuponation before the recipe and let me know as I'm rounding up the event. SPECIAL FEBRUARY EVENT, COOKING FOR MY VALENTINE + e VOUCHER GIVEAWAY
FEBRUARY EVENT, ‘ONLY’ VEGAN COOKING+ COOKBOOK GIVEAWAY
how did you made the ras gullas flat? store bought ras gullas are round balls, I want to make them flat like you have in the pics without breaking.
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