Preparation time   :  30 minutes
Cooking time        :  20-25 minutes
Serves                  :  5 members

Description

The best rasmalais I have had are from Sri Krishna sweets in Coimbatore. There must be many more places that serve better rasmalais but as the truth of all our taste buds having the magnetic effect of liking food towards the regular nostalgic food habits we grow with that help’s to create magic with in us. I guess, that’s what is done to me as well with the Krishna sweets Rasmalai’s. After being married, every time I crave for rasmalais.. I just had to drool over thinking of it as it was not available any where. During my first pregnancy, I always felt like having rasmalais and was left to just gulp down a hell lot of saliva. Being in those days of no access to the internet, some how managed to get the recipe of rasmalai. Made it with great enthusiasm, praising and letting my cook at home know about its taste. placed the spoon over the rasmalai and pressed to take one bit and the rock hard rasmalai popped up and flew far away. My cook laughed out loud and I was left disappointed with me having to some how finish of the entire lot. Taste wise it was near perfect but failed in the light, fluffy texture part. That was my last try with Rasmalai’s. Just a few months back, came across a milk powder rasmalai recipe and gave it a try with my fingers crossed and mouth shut with my new cook this time. Followed the recipe religiously and my long lost quest to make perfect rasmalais was done with this cracker recipe. My girl ( the one responsible for my craving of rasmalais during my pregnancy) had a try and she was like, it’s the best rasmalais I have had till date. My Mission accomplished after a decade in satisfying the rasmalai craving caused due to her in me .

Ingredients

Method

• Boil milk with sugar and 1/4 teaspoon of cardamom powder over medium heat in a heavy bottomed pan.
• Mix milk powder, baking powder, ghee and remaining cardamom powder together in a bowl. Mix gently, add a beaten egg little at a time to get a ball shape by kneading gently. ( you will not need the entire beaten egg. Add just enough to get a soft dough ). Do not knead too much.
• Roll equal small lemon size balls out of the dough and flatten them lightly with no cracks. Make sure not to rough handle the balls.
• Drop the flattened balls one by one into the simmering milk. Cover and cook in medium heat until milk boils and the flattened balls increase in size.
• Reduce the heat and simmer for five minutes until balls are light and soft. Remove from heat. Add rose water. Cool to room temperature.
• Place in the refrigerator to chill. Serve chilled, garnished with pistachio bits and rose petals.