One of the blog readers, Saleem asked me to post the recipe of Rasmalai. So here is the recipe. This rasmalai recipe is by chef Tahira Mateen.
There are 2 methods of making rasmalai. First method is time consuming and you need whole milk for it which is getting scarce like so many things in our dear country.
It will take less time to cook but you have to be extra careful and precise with the measurements just as you do with baking.
2 cups full Cream Powdered milk
2 liter fresh milk
2 cups sugar
1 tbsp leveled all Purpose flour(Maida)
1 tbsp leveled baking powder
2 tbsp oil or melted ghee
2 medium sized eggs
A few drops Kewra
Take a big mixing bowl and dry it. There should be no trace of water in it.
In a big wok boil fresh milk with cardamoms and sugar on low heat. Don’t crush the cardamoms.
First of all mix all the dry ingredients, powered milk, all purpose flour, baking powder.
Then mix oil or melted ghee and eggs.
Knead the dough with your fingers. It will be sticky but you have to knead it until the sides of the bowl in which you are kneading it is cleaned.
Make round or oval shape small balls.
Drop them in boiling milk.
Add kewra and cover the wok with lid and let it cook for 3-4 minutes.
Dish them out and let it cool in a refrigerator.
Garnish with almonds and pistachios.