A few months ago I visited a friend’s house and was served with this delightful dessert that was made by her mother. Not only was it a feast for the palate, it was appealing to the eyes too: the white balls dipped in milky soup contrasted so well with the green crushed pistachio. Her mother, a cooking enthusiast, generously shared her recipe, alongside a few tips, with me. The recipe is surprisingly easy even for first-timer like me, and requires ingredients which are readily available in supermarkets all around Kuwait. Rasmalai is traditionally made of Indian cottage cheese called Paneer. Making Paneer itself at home is quite a ‘Labor-intensive’ Project, I’d say. Thus, this recipe is what my mother’s friend called ‘a cheat recipe’. Her Rasmalai is made of milk powder, flour and baking powder and making the dumplings is a breeze as compared to the traditional way. Do note, however , that you need to follow her tips carefully to successfully attempt this recipe. I have included her tips at the bottom of the recipe.
- 1 cup dried milk powder
- 1 tsp molten ghee or vegetable oil
- 1 medium-sized egg
- 1 liter full fat milk
- 1 cup sugar
- 3-4 green cardamom pods, ground
- Mix all dunpling ingredients and knead the dough properly.
- Make small balls and press the balls gently under your palm to make discs.
- While making the discs, heat the syrup ingredients. Once boiling, lower the heat and add the dumplings. before turning them. Heat the side for 3 minutes. Turn the dunplings again and let them. Heat the side for 3 minutes. Turn the dumplings again and let them simmer for 10 minutes covered on a low-medium heat
Tips: >> The dough should not be too wet to handle. If your dough is wet it is hard to shape, the egg is too large. >> While cooking, don’t turn the dumplings too frequently.