Pairs well with Angoori Rasmalai
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Angoori Rasmalai
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Soft, juicy, and soaked in milky sweetness, Angoori Rasmalai made with Olper’s Milk is a melt-in-your-mouth indulgence dessert.
00:25:00 total
Serves 6
medium
Dessert Various
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Ingredients
- Olper’s Milk powder - 0.5 cup (½ cup)
- Maida (All-purpose flour) - 1 tbsp (1 tablespoon)
- Baking powder - 0.5 tsp (½ teaspoon)
- Ghee (Clarified butter) - 1 tbsp (1 tablespoon)
- Egg (whisked) - 3.5 tbsp (3-4 tablespoons)
- Milk - 1 litre (1 litre)
- Sugar - 0.5 cup (½ cup or to taste)
- Saffron strands (Zafran) - 0.5 tsp saffron + 2 tbsp milk (½ teaspoon dissolved in 2 tablespoons of milk)
- Kewra essence - 0.5 tsp (½ teaspoon)
- Cardamom seeds (crushed) - 0.5 tsp (½ teaspoon)
- Pistachios (sliced) - 1 tbsp (1 tablespoon plus extra for garnish)
- Almonds (sliced) - 1 tbsp (1 tablespoon plus extra for garnish)
Instructions
- Prepare dough mixture: In a bowl, add milk powder, all-purpose flour, and baking powder. Mix well.
- Add ghee and egg: Add clarified butter (ghee) and gradually add whisked egg (start with 3 tablespoons and add 1 more tablespoon if required). Mix well and gather the dough without over mixing.
- Form balls: With greased hands, take small quantities (about 5 grams) of the mixture and make smooth balls with no cracks. This should make about 30 balls.
- Boil milk: In a wok, add milk and bring it to a boil. Cook on low flame for 8-10 minutes.
- Add flavorings to milk: Add sugar, dissolved saffron, kewra essence, and crushed cardamom seeds. Mix well and cook on low flame for 2-3 minutes.
- Cook balls in milk: Add the prepared balls to the boiling milk. Cook on very low flame until the balls float on the surface and increase in size. Do not stir. Cover and cook on low flame for 10 minutes.
- Finish and garnish: Turn off the flame and add sliced pistachios and almonds. Let it cool completely. Garnish with additional almonds and pistachios before serving.
