Whosayna’s Rasili Rasmalai
Whosayna’s Rasili Rasmalai

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, whosayna’s rasili rasmalai. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Whosayna’s Rasili Rasmalai is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Whosayna’s Rasili Rasmalai is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have whosayna’s rasili rasmalai using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Whosayna’s Rasili Rasmalai:
  1. Make ready 1 cup Nido (milk powder)
  2. Prepare 1 Egg
  3. Get 1 tsp Baking powder
  4. Prepare For Ras:
  5. Take 3 cups Milk
  6. Make ready 1/2 cup Condensed milk
  7. Take 1 cup Evaporated milk
  8. Take 1/2 tsp Cardamon powder
  9. Get Few saffron strands
Steps to make Whosayna’s Rasili Rasmalai:
  1. Keep ras ingredients on the boil in large broad pot
  2. When it bubbles lower the flame and let it boil
  3. In a bowl beat egg well
  4. In another bowl put milk powder and baking powder, mix well
  5. Slowly add egg little by little binding it, stop if soft dough is formed
  6. Use ghee on palms and mix well
  7. Make pingpong balls then flatten a bit keep aside
  8. Add one by one flat balls in the milk for five minutes (heat should be low or medium)
  9. When it doubles remove in a flat bowl, taking care it does not break cause it's soft and spongy
  10. Garnish with saffron strands, almonds and pistachios flakes
  11. Let it cool then cover with cling film and keep in the fridge to chill.

So that is going to wrap this up for this exceptional food whosayna’s rasili rasmalai recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!