Rasmalai
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Rasmalai calories by ingredient
Introduction
Indian dessert usually made of cheese dumplings in a cream based sauce. This is a low fat version but tastes great. You can us Splenda instead of the sugar to make it low carb.Enjoy! Indian dessert usually made of cheese dumplings in a cream based sauce. This is a low fat version but tastes great. You can us Splenda instead of the sugar to make it low carb.
Enjoy!
Number of Servings: 10
Ingredients
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6 C 1% Milk
7-8 T sugar depending on taste
1/8 t ground cardamom
1 C skim milk powder
1 T white flour
1 t baking powder
1 T ghee/butter
1 large egg
ground almond/pistachio for garnish
Directions
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.
Member Ratings For This Recipe
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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