Rasmalai with leftover boiled rice

Name: Rasmalai with leftover boiled rice
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 ltr full cream Milk &1-2 pinch cardamom powder; 1cup boiled rice; 1 tbsp custard powder; 1/2 cup sugar; as needed almond flakes,pistachios,safron strands; 1-2 pinch cardamom powder

Meetu Arora @cook_11904374

#leftovers

Meetu Arora @cook_11904374

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Ingredients

15 minutes

3 servings

1 ltrfull cream Milk &1-2 pinch cardamom powder
1cupboiled rice
1 tbspcustard powder
1/2 cupsugar
as neededalmond flakes,pistachios,safron strands
1-2 pinchcardamom powder

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Steps

15 minutes

1

First of all take one plate add rice & 1tbsp sugar in it. Mash rice &sugar. Knead well
2

Now spread some oil in palms and take one walnut size rice & sugar mixture and roll like a ball & flat with palms.
3

Heat a sauce pan add milk to it. Now take a small size bowl & put custard powder and 1-2 tbsp cold milk. Mix well until it becomes lumps free
4

When milk comes to boiling point add custard batter in it. Mix well
5

Stir occasionally & scrap cream all over the pan & now add left sugar,cardamom powder to the milk & simmer for 5-10 minutes
6

When milk thickens.flame low. add rice balls & mix with light hands.
7

Let it rest until rasmalais soaked in milk. Garnish with almonds flakes, pistachios & saffron strands
8

Our leftover boiled rice rasmalai is ready to serve. Put in fridge for 1-2 hours. Serve chill.