Rasmalai Pudding Recipe is easy to make . A fusion to Indian Bengali Dessert Rasmalai . The ingredients used gives the same taste of our Beloved Rasmalai .It is made using makhana which is ideal for fasting times as well.
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In a mixie jar, add makhana , curd , cashews, saffron milk, cardamom pods, jaggery cubes and blend smooth.
Add the mixture in a mud glass. Garnish with pistachio flakes and few saffron strands.
Refrigerate for 2 hrs. Serve Rasmalai Pudding chilled.
Use fresh home-made curd . Avoid Sour curd.
Add kewra water or rose water to enhance your taste buds.
How do I make Rasmalai Pudding step by step?
To make Easy Rasmalai Pudding, start by blending 0.5 cup of makhana, 1 cup of fresh homemade curd, 3 jaggery cubes, 1 tbsp of saffron milk, 3 green cardamom pods, and 3 cashew nuts in a mixie jar until smooth. Pour the mixture into a mud glass, garnish with pistachio flakes and a few saffron strands, then refrigerate for 2 hours. Serve chilled for a delightful dessert!
Is Rasmalai Pudding suitable for fasting diets?
Yes, Rasmalai Pudding is ideal for fasting diets as it is made with makhana, which is commonly consumed during fasting periods. The use of jaggery instead of refined sugar also makes it a healthier option for those observing dietary restrictions.
What can I substitute for makhana in Rasmalai Pudding?
If you don't have makhana, you can substitute it with crushed almonds or cashews for a different texture and flavor. However, keep in mind that this will alter the traditional taste of the Rasmalai Pudding.
How should I store leftover Rasmalai Pudding?
Leftover Rasmalai Pudding should be stored in an airtight container in the refrigerator. It can last for up to 3 days. Make sure to serve it chilled for the best taste and texture.
What dishes pair well with Rasmalai Pudding?
Rasmalai Pudding pairs beautifully with other Indian desserts like Gulab Jamun or Kheer. You can also serve it alongside a cup of masala chai for a delightful dessert experience.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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