Bengali Food Recipe: Rasmalai

Chilled rasmalai is the hearty dessert of everyone with pistachio sprinkles. Its a bengali food. Often people get scared to make rasmalai at home and they prefer ready made rasmalai which is more expensive for large batch as compare to homemade rasmalai. I learnt this rasmalai from my mum and my rasmalai is always hit. So go ahead and follow instructions carefully to get soft spongy rasmalai.

Need:

• =Milk powder 1 cup (Nido or any full cream powder milk)
• =Oil 2 tbsp
• =Soda 1/8 tsp
• =Egg 1
• =Ingredients For Milk Syrup:
• =Fresh milk 1-1/2 kg
• =Sugar 6 tbsp or to taste
• =Green cardamom 2,3
• =For Garnishing:
• =Pistachio12(finely diced)
• =Silver leaves 2 (optional) 

  Making Process To Rasmalai

•  =For Milk Syrup: Boil milk, add cardamoms cook on low flame until reduced to 1 kg turn the flame lower and make rasmalai balls.
  
  =For Rasmalai: In a large bowl add powdered milk with soda bicarb mix slightly by spoon.
  
  =Now add oil and mix by hand, add half egg and knead add more egg until get smooth dough.
  
  =Now make approx 10-11 balls quickly.
  
  =High the flame of milk and add all balls let cook to rise.
  
  =Keep the flame high to low and low to high till balls rises for 4-5 minutes.
  
  =Let cool and dish out rasmalai sprinkle pistachio and decorate with silver paper.
  
  =Refrigerate for 6-7 hours and serve chilled.
  
  =Tip: Avoid airy place while kneading dough otherwise dough will become dry and hard.
  
  =Immedietly add rasmalai balls into milk.
  
  =Do not put rasmalai balls on colored plastic or on news paper etc to avoid color change.

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