Rasmalai Recipe | Pakistani Desserts | Summer Desserts | Desserts | Hina Barkat.

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: evaporated milk

Greek yogurt lowers fat content while maintaining creaminess.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color without the cost of saffron.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds are nut-free and cheaper, while dried fruit adds sweetness.

In a big pot of whole milk and whipping cream, bring it to a boil.

Add buttermilk and wait until it cracks.

Once it starts to crack, let it cook for 5-7 minutes.

Carefully scoop the cracked milk and put it in a cheesecloth to drain for 45 minutes.

Once it's completely drained, take it out in a tray and gently break the dough.

Add flour, sugar, and suji, and start kneading until it turns into dough.

Keep it in the fridge for 30 minutes.

In a separate pot, add green cardamom seeds, half and half, heavy whipping cream, and crushed almonds, and bring it to a boil.

Cook for 7-10 minutes and then bring it to room temperature before refrigerating.

Take the dough and turn it into balls.

In a big pot, add 10 cups of water and 5 cups of sugar and bring it to a boil.

Once the water boils, add the balls, cover, and cook for 45-50 minutes.

Remove the cover and cook for another 25 minutes on low heat.

Take the balls out and let the water drain.

In a bowl, line the balls and add the milk mixture to it.

Add crushed pistachio and put it in the fridge to chill for 2-3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens