Rasamali trifle pudding

By Sabna Asharaf

Oct, 12th

616

Servings

2 persons

Cook Time

40 minutes

Ingredients

4 - 6

Ingredients

Milk
Vinegar
Cardamom
Saffron strands
Sugar
Condensed milk

Instructions

Pour milk to a large vessel when it started getting bubbles on the sides, add vinegar.simmer the flame n boil it for few more minutes.switch off and use a muslin cloth to drain. Wash with running water and make a soft dough by kneading.
Boil 4 to 5 cups of water with 1 cup sugar and cardamom pods. Add the balls made out of the dough and boil it for 15 to 20 minutes. Once done take it outside.
Boil milk with condensed milk, cardamom, and saffron for 10 to 15 minutes. Add the rasgullas and keep in refrigerator overnight for better taste.
Make any vanilla sponge cake and layer it with fresh whipped cream and top with rasgullas. Soak the layers with the rasmalai milk for better flavour.

Notes/Tips

Better to keep it refrigerated for nice taste

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.