Tried and tasted by Nivedita
Some recipes get delayed for many months or years to get posted. This Rasmalai is one of those posts, which I never prepared after I started blogging. I love this but somehow I could not prepare it. Now here is the recipe of this yummy Bengali sweet in which egg is used. I learnt this from my dearest friend Edna when I was in UAE. When I had it first time in her house, I was surprised and was not ready to agree that there is an egg in it. I tried it the very next day and I was happy with the result. And I kept on making it many times when I was in UAE. But after I came back to India, I did not prepare it often.
Thanks Edna for the recipe,
Whole fat milk - 1 litre
Sugar - 1/2 cup or more depending on the sweetness of the sugar
Cardamom powder - 1/4 tsp
Finely chopped(lengthwise) Almond - 1/4 cup
Kesar or Saffron - few strands soaked in little warm milk
For Milk balls
Milk powder - 1 cup(or 1 coffee mug or I used 125gm milk powder)
dash of baking soda
Egg - 1
Oil - 1 tsp
Keep the milk to boil.
Till it boils, take the milk powder in a plate or wide bowl. Add the soda and oil slowly. Keep on adding egg slowly to make into dough. Take the dough and make small balls, remember these will double in size.
Simmer the milk and add the sugar. Boil for some time. KEEP ON A HIGH FLAME.
Go on adding the milk balls slowly. DO NOT make the flame slow. In between stir slowly. Once the balls start increasing the size, add the saffron milk, cardamom powder and almond.
Boil for almost 10 minutes. Take one ball out and break it, It will come white if its done or you can see the yellow color. Boil till you get white and soft balls. It takes 10 to 12 minutes.
Cool it and serve chilled.