Name: Instant Rasmalai for Ramadan recipe by PV Iyers Kitchen at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 10
Ingredients: For Malai, Milk powder 1 cup; Milk 1/4 cup; Baking powder 1/2 teaspoon; maida 2 teaspoon; Ghee 1 1/2 tablespoons, divided; For rabri, 1 litre full cream milk; Sugar 1/4 cup; Slivered nuts 2-3 tablespoons; Pinch of saffron; Cardamom powder 1/2 teaspoon

ABOUT Instant Rasmalai for Ramadan RECIPE

Ramadan is a sombre period of spiritual reflection and daylight fasting for Muslims. But while the period brings Muslims closer to God, it’s also a time of joy and involves daily cheerful meetings with friends, relatives and neighbours; for breaking fast at sundown, called Iftar. Keeping this festive season in mind, I have prepared this easy and instant rasmalai recipe. It's chilled refreshing and gives instant energy to body after long day of fasting. If had at 'sehri' this dish keeps you full and active for the whole day.

Ingredients Serving: 10

For Malai, Milk powder 1 cup
Milk 1/4 cup
Baking powder 1/2 teaspoon
maida 2 teaspoon
Ghee 1 1/2 tablespoons, divided
For rabri, 1 litre full cream milk
Sugar 1/4 cup
Slivered nuts 2-3 tablespoons
Pinch of saffron
Cardamom powder 1/2 teaspoon

Instructions

Start with keeping 1 litre milk for boiling. After one boil, lower the flame and let it simmer. Keep stirring with a wooden spoon. We will reduce this to 1/3 quantity.
In the meantime mix the ingredients in a bowl to make Malai; milk powder, maida, 1 tablespoon ghee, half of the milk. Do not add all the milk at one time. Add gradually as required, to make a smooth dough.
This is how the dough should look after kneading. Coat the dough with drops of ghee and keep covered for 10 minutes.
Keep stirring the milk. Scrape all the milk solids on the side of pan.
After 10 minutes take the dough and make small equal sized balls by greasing the palms with ghee. I could make 18 balls of small lemon size.
After 25-30 minutes the milk had reduced to 1/4. Now you may add sugar, cardamom powder, Saffron , slivered almonds and pistachios
Carefully drop the balls into the prepared rabri. And let it cook for 5-7 minutes in the hot milk, on low flame. Do not stir or mix at this stage Or else the Malai will crack.
Our easy Rasmali is ready. It tastes and looks just like we get in market.
Let Rasmalai come to room temperature and chill in refrigerator for 4 hours or overnight

Similar Recipes