Soft, juicy, and soaked in milky sweetness. Angoori Rasmalai made with Olper’s Milk is not just dessert, it’s a melt-in-your-mouth indulgence. #OlpersMilk #OlpersHappySubha #EidkiHappySubha #happycookingtoyou #foodfusion #Olpers #OlpersMilkPowder #digitalammi
Ingredients:
-Olper’s Milk powder ½ Cup
-Maida (All-purpose flour) 1 tbs
-Baking powder ½ tsp
-Ghee (Clarified butter) 1 tbs
-Anda (Egg) whisked 3-4 tbs
-Doodh (Milk) 1 litre
-Sugar ½ Cup or to taste
-Zafran (Saffron strands) ½ tsp dissolved in 2 tbs of milk
-Kewra essence ½ tsp
-Elaichi ke danay (Cardamom seeds) crushed ½ tsp
-Pista (Pistachios) sliced 1 tbs
-Badam (Almonds) sliced 1 tbs
-Badam (Almonds) sliced
-Pista (Pistachios) sliced
Directions:
-In a bowl,add milk powder,all-purpose flour,baking powder & mix well.
-Add clarified butter,gradullay add whisked egg (add 3 tbs & mix well,add 1 more tbs if required),mix well & gather the dough (don’t over mix).
-With the help of greases hands,take small quantity of mixture (5g) make smooth balls with no cracks (makes 30).
-In a wok,add milk,bring it to boil & cook on low flame for 8-10 minutes.
-Add sugar,dissolved saffron,kewra essence,cardamom seeds,mix well & cook on low flame for 2-3 minutes.
-In boiling milk,add prepared balls & cook on very low flame until they float on the surface & increase in size (don’t stir),cover & cook on low flame for 10 minutes.
-Turn off the flame,add pistachios & almonds.
-Let it cool completely.
-Garnish with almonds,pistachios & serve!
