Rasmalai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
6 C 1% Milk7-8 T sugar depending on taste1/8 t ground cardamom1 C skim milk powder1 T white flour1 t baking powder1 T ghee/butter1 large eggground almond/pistachio for garnish
Mix milk sugar and cardamom in large pot and put on high heat. Once it comes to boil reduce heat to medium and let it simmer while you proceed.
Meanwhile mix together milk powder, flour and baking powder. Rub in ghee/butter. Now mix in the beaten egg. Do not over mix. Dough will be sticky.
Make around 20 marble sized balls and slightly flatten. These will expand when cooked. Lower into simmering milk. Let it cook covered for about 20 minutes lowering heat if necessary.
Once it is done carefully take out into a serving dish and garnish with almond/pistachios then cool completely. Once cooled refrigerate.
Serve cold for dessert.
10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user UMMWALEED.
Meanwhile mix together milk powder, flour and baking powder. Rub in ghee/butter. Now mix in the beaten egg. Do not over mix. Dough will be sticky.
Make around 20 marble sized balls and slightly flatten. These will expand when cooked. Lower into simmering milk. Let it cook covered for about 20 minutes lowering heat if necessary.
Once it is done carefully take out into a serving dish and garnish with almond/pistachios then cool completely. Once cooled refrigerate.
Serve cold for dessert.
10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user UMMWALEED.
Nutritional Info Amount Per Serving
- Calories: 156.8
- Total Fat: 3.7 g
- Cholesterol: 33.3 mg
- Sodium: 167.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.2 g
- Protein: 8.8 g
Member Reviews
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NGSMART1
I tried this tonight with some changes. I would have used nonfat milk but didn't have 6 cups so it was half that, half unsweetened soymilk. I used maybe 4 T honey and added vanilla. I used nonfat yogurt instead of butter and eggbeaters. We liked it although the milk wasn't as rich as I'm used to. - 2/24/09