Sunday, June 13, 2010

American Rasmalai (1)

I often get amazed by the NRI homecooks' creativity to whip up the dishes that they grew up eating in India. Many times, they re-create the same magic in their kitchens by using the ingredients available in the local supermarket. Today's recipe is one such version of American Rasmalai. I tasted it for the first time at my friend's house many years back. Till that day, I never ever imagined that I can ever make/bake rasmalai at home myself! Over the years, I have added/subtracted ingredients to make it suit to our taste buds. Please note that this recipe, by no means, can ever replace the wonderful rasmalais you get at your Bengali friend's kitchen or at your favorite halwai in India.

American RasMalai (1)

2 cups part skim ricotta cheese
2 tbsp buttermilk pancake and waffle mix (Whole Foods brand)
2 tbsp sugar

Few drops of oil to grease the small muffin pan (makes 24 rasmalais)

1 recipe basundi

few drops of ice-cream essence
1 tbsp doodh masala

1. Preheat oven to 400 F
2. Knead cheese, pancake mix and sugar to get a soft dough.
3. Drop spoonfuls in the greased muffin pan. Using wet hand, level it so it has some space to fluff.
4. Bake for 20 minutes or till you get a light shade of brown.
5. Let it cool down completely.

6. Carefully, take off the "malais".
7. Drop in the chilled basundi with doodh masala and/or ice-cream essence.
8. Refrigerate immediately for at least 2 hours.
9. Serve chilled.

Note -
1.Pay attention after 15 minutes baking time is over. Do not let the malais burn or turn too brown.
2. For richer taste, use whole milk ricotta cheese.
3. This recipe makes 24 rasmalais. So make basundi accordingly.
4. These faux malais are little softer than the original chewy rasmalais.


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