#Rasmalai

[desiscarlet]

Rasmalai is the best of indian sweets. Anyone who says otherwise can go and die

[morethansalad]

Vegan Rasmalai Cake

[foodfantasy16]

"Sweet dreams are made of this! Dive into the delicious world of Rasmalai".

[the-sound-ofrain]

किसी की ज़ुबान कड़वी है क्या ?

[nycmixing]

Sugar N Coal Bar & Restaurant // Rasmalai Tres Leches Cake

[bakeneto-bakery]

Order Rasmalai Cake Online by #bakeneto

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[sarchakra]

Rasmalai

Rasmalai is a quintessential Indian dessert originating from the eastern regions of India, particularly West Bengal and Odisha. The word Rasmalai is derived from ‘ras’, meaning ‘juice,’ and ‘malai’, meaning ‘cream.’ Soft, spongy discs of paneer (Indian cottage cheese) soaked in a rich, saffron-infused milk syrup delicately flavored with cardamom and garnished with slivers of pistachios and…

[barbqnite]

Barbqnite | Rasmalai in Michigan

Indulge in the creamy, melt-in-your-mouth delight of our Rasmalai at BarBQ Nite! A traditional sweet treat that’s as rich as it is irresistible. Coming soon to satisfy your dessert cravings! 🍮✨

BarBQ Nite. Add📍:40339 Michigan Avenue Canton, MI, 48187 Stay tuned: www.barbqnite.com

[kheerkadam]

♡roshomalai♡

hi!

I'm back with yet another delectable Bengali dessert that will have your mouth watering in no time! Roshomalai, also commonly known as rasmalai, is a sweet made with chana (also used in kacha golla and roshogolla) that is immersed into a creamy milk kheer and topped with crushed pistachios and saffron.

During the pandemic, I spent most of my time gathering information from my family members who grew up in Kolkata, India. My mother has lots of experience when it comes to Bengali sweets, or mishti as we call it, as they always made mishti at home. She says those were the times she bonded with her family the most and appreciated her culture for what it is.

In my cookbook (aka a black wide-ruled spiral notebook from the back of my cabinet), I wrote a simple recipe for roshomalai a couple years ago.

If you've been keeping up with my previous recipes, you'll know that chana is simply the solids of the milk. To make chana, you must separate the solids from the liquids. It is similar to the process of creating butter and buttermilk. As you whip the heavy cream, the butter will slowly begin to separate itself from the milk. Chana is the same, except you must boil the milk and add citrus/vinegar to begin the separation process. Even cooking requires some kind of scientific knowledge :)

Important tip: Once you have your chana nicely drained from the whey (milk liquids), you must put your all into kneading the dough. My mother says the most crucial step to making soft, melt in your mouth, roshomalai is to knead the dough until it becomes smoother than playdough. The best way to break down the dough is to apply pressure using your palms and squeeze with your fingers. Put some love into it, and you'll know by the first bite.

Typically, roshomalai dough is formed into mini spheres which are then flattened on the top just a bit. However, I like to get creative with my mishti, so I made little bowling pins (though I'm actually really bad at bowling if I'm being honest).

Once I finished shaping my bowling pins (let's just call them that), I arranged them on a plate so they'd be ready to go.

The last step to making roshomalai, which in my opinion determines the overall flavor of the dish, is making the kheer. Kheer is just milk boiled down until it becomes thick and creamy plus some fun additions that allow you to instantly recognize it as a Bengali dessert.

Add some whole milk (the more fat, the better) to a pot and bring it to a boil. Add some ground cardamom (my favorite spice!), black cardamom, saffron, and sugar to taste. The saffron will release a vibrant shade of yellow and the spices will give it that mellow aroma that fills up the entire house!

Be especially careful to make sure the milk doesn't rise up and spill out of the pot. I can not even begin to tell you how many horror stories I have heard about boiling milk. Take this as your final warning.

Once the milk has reduced, add the roshomalai from the plate and stir well. Turn the heat down and allow the concoction to simmer for a few minutes. This will ensure that the milk seeps into the chana and pervades the flavor throughout the dish.

If you want an even brighter yellow color, feel free to add some yellow food coloring to your roshomalai.

Finally, add some crushed pistachios and almonds as a garnish. I usually crush them in my mortar and pestle!

Serve hot/cold and enjoy! I almost always enjoy my Bengali mishti warmed up, however, this is one of the few that I prefer chilled.

yum yum yum!

be ready for my next recipe coming asap!

[morethansalad]

Vegan Rasmalai

[cookwithfaiza]

Ab Apki Rasmalai Nahi Tute Gi | Rasmalai Recipe 3 | Rasmalai Banane Ka Tarika 

Written Recipe: https://cookwithfaiza.net/rasmalai-recipe-3/

[tastebudds]

"Interstellar Delight: SIFI Prakash's Roorkee Rasmalai "

SIFI Prakash in Roorkee crafts an otherworldly rendition of the classic Indian dessert, Rasmalai. Each bite unveils a symphony of flavors, with the spongy paneer balls soaked in creamy, saffron-infused milk, delivering an unparalleled indulgence. The texture is velvety, the sweetness perfectly balanced, and the aroma celestial. Served chilled, it transcends taste buds into a cosmic journey, leaving an unforgettable impression. SIFI Prakash's Roorkee Rasmalai is a stellar rendition, deserving of admiration among dessert connoisseurs.

[indianhomemadfood]

Home-Cooked Ras Malai

Authentic Indian Home-Cooked Ras Malai Delivered By Saakshis In Your UK’s Doorstep.

[haldiramuk]

Get the Best Online Rasmalai Tikki

You should must try Haldiram's Best Rasmalai Tikki.

SPECIFICATIONS: Indulging in a delightful dessert after a meal is an age-old tradition in India. And when it comes to satisfying your sweet tooth, there's nothing quite like Haldiram's Tin Sweets- Rasmalai Tikki. Bursting with flavours and loaded with the goodness of milk, this delicious delicacy is sure to leave you craving more! If you want to buy tins of sweets online, this Rasmalai Tikki is sure to amuse you. Each bite is a heavenly mix of soft, spongy, and juicy Rasmalai, topped with a generous dollop of creamy rabri, and garnished with crunchy nuts.

INGREDIENTS: Sugar, Water, Cottage Cheese(Milk) Solids and Rose water.

[paulpingminho]

[taajrecipes]

Indian Sweet Rasmalai

Rasmalai is a sweet which is prepared like Indian Rasgulla, but it is prepared by soaking the cooked Rasgulla with milk and sugar in the juice of the sweet. This sweet is decorated with gulkand, pistachio, and sugar powder, and it is a prominent Indian dessert, which is deliciously sweet and filled with cream.