Rasmali is a very popular Indian sweet prepared out of paneer. However, this is an instant version prepared with bread and stuffed with some leftover motichoor laddu. It is a quick recipe and turns out real yum. It is ideal for any special occasion or just as an after meal dessert. So check out a step by step pictorial recipe to prepare it.
- 4 brown / white bread slices (makes 2 Rasmalai)
- 1 cup evaporated milk
- 1-2 motichoor laddu, crumbled
- 2 tbsp. castor sugar or to taste
- pinch of yellow food colour (opt)
- pinch of saffron strands
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- 1 tbsp. pistachios, chopped
- pinch of dry rose petals
- 1 tsp. whole wheat flour and some water to make a slurry
Cut the bread slices into round shape with a cookie cutter. Keep aside.
Add the food colour, saffron, cardamom powder, castor sugar and rose water to the evaporated milk and refrigerate it till serving time.
For the stuffing - Mix the crumbled motichoor laddu with half of the pistachios.
Take a bread disc and place a little of the crumbled laddu in the centre.
Apply some slurry around the edges and then place another disc on the top.
Press it gently and run a fork around then edges to seal it firmly. Make another stuffed bread the same way.
Now place the stuffed breads on a serving dish and pour the flavored milk over it.
Garnish with some crumbled laddu, remaining chopped pista and dry rose petals. Serve it immediately and enjoy.
No comments:
Post a Comment