Rasmalai with Egg
 
Prep time
Cook time
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Rasmalai with egg is an easy Indian dessert, where small balls made of milk powder and eggs are simmered in thickened sweet milk and then served chilled.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 6
Ingredients
  • Milk: 1.5 litres
  • Sweetened condensed milk: 1 tin
  • Bay leaf: 1
  • Cardamom pod: 1
  • Cardamom powder: 1 tsp
  • Saffron strands: 1 small pinch (optional)
  • Chopped almonds, cashews, pista: ¼ cup+1 tbsp
  • Milk powder: 1 cup
  • Egg: 1
Method
  1. Thicken the milk to about half by simmering it on medium heat, stirring occasionally. Pour in the sweetened condensed milk to thicken the milk faster. Add the bay leaf and cardamom pod for flavour and fragrance.
  2. If you are using unsweetened condensed milk, then add about ½ cup sugar. If not, skip this step.
  3. While the milk is reducing, in a bowl take one big cup of milk powder. Make a well in the center and break one egg into it. Knead very gently into a soft dough. (Some prefer to add a pinch of baking powder to the dough to puff up the balls but that is optional.)
  4. Make small balls and drop into the simmering kheer, along with ¼ cup chopped nuts.
  5. Let the balls simmer for 12-15 minutes. Add the cardamom powder and a few saffron strands to the milk for extra flavour. At this stage, you may also add a little sugar to taste.
  6. When the balls become large and start to float to the surface, take off the heat.
  7. Garnish with remaining chopped almonds and pista and keep in the fridge for a couple of hours. Serve chilled.
Recipe by The Saffron Platter at https://thesaffronplatter.com/885-rasmalai-with-egg.html