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A traditional Indian cottage cheese based sweet originally from West Bengal - East India. They are soft mouth-watering patties in a milky delight with almond pistachios and saffron.
Directions:
Add Milk and Ghee: Keep 2 Litre (68fl.oz) water to boil in a wide vessel. Empty contents of Pouch A in a dish. Add 50ml (1¾fl.oz) milk 1 tsp. ghee/butter and knead gently to make soft dough.
Prepare Discs: Divide the dough into 16 equal parts and shape them into balls. Press each ball to make a disc shape.
Boil in Water: Immerse these discs into the boiling water cover partially and continue boiling for 10 minutes.
Soak in Sugar Syrup: Prepare sugar syrup by adding 200g (7oz) sugar to 200ml (7fl.oz) water. Heat until sugar dissolves. Transfer discs from the water into the sugar syrup. Soak for 5 minutes.
Add Milk: Empty contents of B into 400ml (13½fl.oz) milk. Heat stirring constantly until mix dissolves completely.
Pour Milk Mix: Remove the discs from sugar syrup. Place them in an empty bowl pour in the milk and mix. Chill and enjoy delicious Rasmalai.
Ingredients:
Pouch A: Milk Solids Wheat Flour Baking Powder Stabilizers (E407 E460) Cardamom Flavour.
Pouch B: Sugar Milk Solids Almond Pistachios Cardamom Saffron.
Makes 16 Rasmalais of approx. 25g each after soaking in milk mix.
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