Rasmalai
6 to 8
Easy
30 minutes
30 minutes, plus 2 hours chilling time
"This is my recipe for rasmalai and I make it every Eid (or for important family functions). It is essentially milk balls cooked in a creamy, spicy milk before being chilled. The dough can be a little tricky on the first try but the key is to keep mixing and not add any extra KLIM. Stop mixing once you can form balls." – Fatima Saib
Ingredients
Method
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For the milk:
- 1 litre milk
- ½ x 290 g can dessert cream
- ½ x 385 g can condensed milk
- 40 g almonds
- 40 g pistachios
- 5 cardamom pods, bashed
- a pinch of saffron
- 1 cinnamon stick For the rasmalai balls:
- 125 g KLIM milk powder
- 2 t butter, softened
- 1 small free-range egg
- ½ t baking powder
Method
Ingredients
1. Bring the milk, dessert cream, condensed milk and cinnamon stick to a simmer in a saucepan and stir to prevent it from sticking to the base. While the milk is cooking, prepare the balls.
2. To make the balls, combine the ingredients in a bowl. If the dough is sticky, do not add any extra KLIM, but keep mixing until a semi-sticky dough is formed. Divide the dough into 20 balls (about the size of a R5 coin).
3. Reduce the heat of the milk and gently place the balls in the milk – I find doing this one by one makes for less breakage. Cook in the spiced milk until quadrupled in size. Halfway through, gently turn them over with a slotted spoon.
4. Top with the almonds, pistachios, ground cardamom and saffron. Chill and serve 2–3 balls with some of the milky sauce.
Production: Khanya Mzongwana
Photograph: Jan Ras
Food assistant: Dani Smith
Tried this recipe but understood it wrong so was a flop. The bit that isn’t clear is that EVERYTHING in milk ingredients needs to be brought to simmer. I guess you keep a little nuts etc aside for topping. May try it again at some point.
Hi there, thank you for letting us know. We have corrected the recipe now to make it more clear. Annzra Denita Naidoo – TASTE Online Editor