Rasmalai with Egg

Name: Rasmalai with Egg
Cuisine: Indian
Ingredients: 1.5 litres milk; 1 tin condensed milk; 1 cup milk powder; 1 egg; 1 bay leaf; 1 tsp cardamom powder; 1 cardamom pod; 1 small pinch saffron strands; 1/4 cup chopped cashews,almonds, pista

Deepanjali Das @cook_12477078

Rasmalai is one of the most popular Indian desserts where soft ,fresh paneer or milk balls are stimmed in fragant thickened milk. But what makes this recipe different is that here we will use milk powder & an egg to make the balls , which results in a unique texture- slightly chewy, spongy & creamy at the same time.

Deepanjali Das @cook_12477078

Saved

Ingredients

1.5 litresmilk
1 tincondensed milk
1 cupmilk powder
1egg
1bay leaf
1 tspcardamom powder
1cardamom pod
1small pinch saffron strands
1/4 cupchopped cashews,almonds, pista

Saved

Steps

1

Thicken the milk to about half by simmering it on medium heat,stirring occasionally.
2

Pour in the sweetened condensed milk to thicken the milk faster.
3

Add the bay leaf & cardamom pod for flavour & ftagnance.
4

While the milk is reducing into kheer,in a bowl take one big cup of milk powder.
5

Make a well in the centre & break one egg into it. Knead very gently into a soft dough.
6

Make small balls,do not make them too big as they will double in size.
7

Drop them into the simmering milk or kheer along with 1/4 chopped nuts.
8

Let the balls simmer for 12-15 mints.Add the cardamom powder & a few saffron strands to the milk for extra flavour.
9

If required at this stage you may add a little sugar to taste.
10

When the balls become large & start to float to the surface take off the heat.
11

Garnish with the remaining chopped nuts & keep in the fridge for a couple of hours.
12

It will make the milk thick almost like a custard & the balls will absorb more of the liquid.
13

Serve chilled.