Preparation time : 10 minutes
Cooking time : 5 minutes
Serves : 6 members
Description
Having to come up sweet recipes to be published in a leading Tamil monthly food magazine as Diwali special. I did not want to give the cliche sweets that are served at homes nor did I want to come up with cakes , cookies and things like that. So made up my mind to do deconstruct our desi sweets with a twist. This was one idea that I got from the world wide net which was done by a chef in Delhi ( sorry, I didn’t take note of the chef ). I simplified the recipe as much as I could as the origin recipe was too technically advanced that we home chefs find difficult to follow. Made the dish and my first bite into the rasmalai sandwich… rabdi oozing out with the light whipped cream mixed with carrot’s grated was a match made in heaven. My mind went blank until I finished the entire lot. Then popped a question on why carrots alone pair so well with any Indian sweet. Well a million dolled question that I didn’t get an answer for till date. Carrot or no carrot I love my rasamali’s in any form. I always hide the last from others and gobble it up when alone. Crazy, Greedy breed me.
Carrot rasmalai
Ingredients
Ingredients | Quantity |
|---|---|
| Rasmalai | 6 |
| Peeled , boiled and grated carrots | 2 tablespoons |
| Whipped cream | 2 tablespoons |
| Almonds , pistachio, rose petals | few to garnish |
Method
- Squeeze the milk out of the resmalais. Cut each into equal halves horizontally.
- Whip cream according to packet instructions to still peaks. Fold in the grated carrots with the cream.
- Place one cut slice of resmalai. Top with one tablespoon of carrot whipped cream. Again place another piece of resmalai cut piece on top. Again top with carrot cream.
- Do the same with all the cut resmalai pieces and whipped cream.
- Place the sandwiched carrot resmalis in a shallow plate’s individually. Pour the resmalai milk over.
- Garnish with chopped almonds, pistachio and rose petals. Place in the refrigerator and serve chilled.
