COCONUT RASMALAI
Surabhi Sehgal
A delicious variation of a traditional dessert. Rasmalai made in Coconut milk, scented with Rose Water.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine Indian Cuisine
- 1 liter Whole Milk
- 1 tsp Vinegar
- 1 Cup Sugar
- 4 Cup Water
- 4-5 Cardamom Pods
- 1 Can Coconut Milk
- 1/4 Cup Condensed Milk
- 2 tbsp Rose Water
- 1 tbsp Pistachio
- Rose Petals few
- 1 Silver leaf
Add Coconut milk, Condensed Milk and Rose Water to a blender and blend for a minute. Transfer to a container and refrigerate
Bring Milk to a boil. Add Vinegar and once the milk curdles leave to rest for a couple minutes
Line a strainer with a muslin cloth and strain the curdled Milk
Squeeze out all the liquid from the cheese and hang it for an hour or so, so all the excess liquid is removed
Add Sugar, Water and lightly pounded Cardamom pods to a pan. Bring to a simmer
Knead the cheese very well for 5-6 minutes until you have a very smooth dough. Divide into 15 small balls
Drop these balls into the boiling liquid, cover the pot and simmer gently for 8-10 minutes. Remove form stove and keep covered for half hour
Once the cheese balls have cooled completely, remove from the syrup and add to the Coconut Milk mix
Refrigerate for a few hours. Top with silver leaf, Pistachio and Rose Petals. Enjoy
Keyword Coconut Rasmalai, Rasmalai