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Rasmalai
- Serves:
4
- Difficulty
Medium
- Ready in
1 hr
Published 1990
Chhenna is synonymous with Bengal. It is used to make the Eastern State’s sweetmeats—easily the best on the Sub-continent-including the famous Rasgoolah. Rasmalai is a Rasgoolah in Rabarhi.
Ingredients
250 g 9 oz 15 g 2
Method
Preparation
THE CHHENNA: Knead gently to mash any granules. Sieve 10g/4 tsp of flour and baking powder together, mix with chhenna and knead to make a dough. Divide into 12 equal portions, make balls and gently squeeze between the palms and flatten to make ‘patties’ (approx 1½-inch diameter), ensuring that the surface is smooth.
THE REM
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