Name: Rasgulla malai curry (onam) recipe by Geeta Biswas at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Rasgoolla 8 pieces; Hung curd 1 cup; Cashew nut paste 1/2 cup; Coconut cream 1/2 cup; Couscous paste 1/2 cup; Green Chilli paste 1 tsp; black pepper powder 1 tsp; Cinnamon powder 1/2 tsp; Green cardamom powder 1 tsp; Kashmiri mirch 2 tsp; oil 2 tbsp; Cinnamon stick 2; Clove 6; Red Chilli 2; Green cardamom 6; Bay leaves 2; Salt to taste; Cashew nut for garnish

ABOUT Rasgulla malai curry (onam) RECIPE

We know rasgulla as sweet but here we see as malai curry.

Ingredients Serving: 4

Rasgoolla 8 pieces
Hung curd 1 cup
Cashew nut paste 1/2 cup
Coconut cream 1/2 cup
Couscous paste 1/2 cup
Green Chilli paste 1 tsp
black pepper powder 1 tsp
Cinnamon powder 1/2 tsp
Green cardamom powder 1 tsp
Kashmiri mirch 2 tsp
oil 2 tbsp
Cinnamon stick 2
Clove 6
Red Chilli 2
Green cardamom 6
Bay leaves 2
Salt to taste
Cashew nut for garnish

Instructions

Squeeze the rasgullas from the syrup. Dip into warm water.
Again squeeze and dip into cold water. After five minutes again squeeze and keep aside.
Take a frying pan heat oil, add red chilli, bay leaves, cinnamon stick, cloves and cardamom.
Make a smooth paste with couscous paste, cashew nut paste and curd. Add into the oil and stir fry.
Add 1 cup of water, let it boil then add in the rasgullas. Add cardamom powder, cinnamon powder and salt.
Ina tadka pan add one tsp oil, heat well and then add kashmiri mirch powder. Pour this into the curry.
Turn off the flame and add coconut cream. Serve hot with cashew nut garnish.

Similar Recipes