Here is a recipe I have been dying to post. Its from my mother-in-law and its the most easy and quick rasmalai recipe ever! Promise!
But wait, what is rasmalai? Its sweetened, flattened or round balls of paneer (Indian cottage cheese) soaked in milk cream. Sounds yummy? That’s ‘cuz it is!
The recipe does use eggs, which would probably make the inventors of rasmalai turn in their graves, but the taste is not compromised one bit and there is no ‘eggy’ smell at all.
What I Used:
For the pieces
Milk Powder – 1.5 cups
Egg – 1
For the liquid base
Whole cream milk – 4 cups
Sweetened condensed milk – 1/2 tin (adjusting according to the size of your sweet tooth)
Crushed cardamom – 3
You can use other flavoring of choice like rosewater, pistachios, almonds, saffron, etc.
How I Made It:
1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
3. You don’t need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.
Chill before serving.
Now you can tell me you love me for this quick and easy rasmalai recipe 🙂