A delightful fusion dessert combining the flavors of ras malai and laddus.
Ingredients
- 200grasgulla
- 1cupcrumbled paneer
- 1/2cupcondensed milk
- 1/2tspcardamom powder
- 1/4cuppowdered sugar
- 2tbspchopped pistachios
- 2tbspchopped almonds
- 2tbspwarm milk
- 1pinchsaffron strands
- 2tbspdesiccated coconut
- 1piecerose petals
How to make Rasmalai Laddu Fusion
Prepare the Rasgulla
Gently squeeze the store-bought rasgullas to remove excess sugar syrup. Make sure they are firm and not too soft.
Crumble the rasgullas using your hands and set aside.
Make the Base Mixture
In a mixing bowl, combine the crumbled rasgullas and crumbled paneer. Mix well to form a smooth and soft dough-like consistency.
Add Flavor and Sweetness
Add condensed milk, cardamom powder, and saffron milk to the mixture. Stir everything well until the ingredients are evenly combined.
Add powdered sugar if you want extra sweetness.
Form Laddus
Grease your hands with a little ghee or oil and take small portions of the mixture. Roll them into round, bite-sized laddus.
Garnish and Roll
Roll each laddu in desiccated coconut to give it a nice texture.
Press chopped pistachios and almonds on the top of each laddu for a crunchy bite.
Optionally, garnish with rose petals for an elegant look.
Chill and Serve
Refrigerate the Rasmalai Laddus for about 30 minutes to set and infuse the flavors.
Serve them chilled as a perfect dessert fusion.
Tips & Tricks
If the mixture feels too dry, add more condensed milk to adjust the consistency.
For a twist, drizzle with rose water before serving for a refreshing floral taste.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...