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Rice Flour Rasmalai

Rice Flour Rasmalai

Cooking Time

Preparation Time : 5

Cook Time : 20

Total Time : 25


Serves 4

  • 1/2ltr fully fat milk

  • 1cup cow milk

  • 1/2 cup rice flour

  • 1 tbsp chopped dry fruits

  • 1 Pinch saffron threads

  • 1/3cup sugar


  • 01

    Take a pan add 1cup cow milk when milk comes boil add rice flour slowly and stir continuesly

  • 02

    When flour absorbed all theilk and combind together our dough is ready. Now switch off the flame.

  • 03

    Cover the lid rest this dough just 5 minutes.

  • 04

    After 5 minutes take out a dough in a plate and start mashing the dough till it’s smooth.

  • 05

    Once it’s smooth, make small balls out of it.

  • 06

    Heat 1/2 cup sugar and 2 cups water in a wide pan and wait till it comes to a full boil.

  • 07

    Drop the balls in boiling sugar syrup and cook for 10_12 minutes. The balls will double in size by then.

  • 08

    Take out the rice balls and half quanity of sugar syrup in a bowl add 7_8 ice cubes in it keep a side.

  • 09

    In a heavy bottom pan, boil 500 ml of milk.

  • 10

    Soak few strands of saffron in a tablespoon of warm milk and set aside.

  • 11

    Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

  • 12

    After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

  • 13

    Also add finely chopped pistachios [if using]. Mix and switch off the flame.

  • 14

    Take out the cooled rasmalai balls from the sugar syrup, jently squeeze and flatten with your hands.

  • 15

    Transfer the balls to thickened milk [milk should be warm].

  • 16

    Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.



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