RASMALAI TART

Rasmalai is a bengali sweet and loved by all. Rasmalai tart is my yet another fusion 
recipe which is so delicious and mouthwatering. It can be served as a unique dessert for 
parties. Enjoy this delicious recipe with family and friends!  

INGREDIENTS:-
For making tarts:
1 cup all-purpose flour
1/2 cup cold butter, cut into small pieces
3 tbsp ice water
3-4 tbsp sugar
salt to taste

For making Rasmalai:
1 liter milk
1/2 cup sugar
1 tbsp cardamom powder
a pinch saffron
pistachio and almonds sliced
1 cup milk powder
1 egg, beaten
1 tsp oil
1 tsp baking powder


METHOD:-

For making tart:

1. Put the flour and sugar into a medium bowl. Add the butter n mix until the mixture resembles coarse crumbs. Add the water n stir until the dough holds together. Wrap it in a plastic wrap and put it in the fridge for 30 min.
2. Take the dough out of the fridge and roll it out big enough to fit the tart tin. 
3. Grease the tart tin with some butter, drape the dough over the rolling pin and transfer it into the tart tin making sure it comes up the sides. Trim off the extra bits and prick it with a fork all over, cover it with a plastic wrap and put it back in the fridge for 30 minutes. Bake the tart in a preheated oven for 20-25  min @ 180 and allow to cool completely.

For Rasmalai:

1. In a bowl, add milk powder, baking powder, oil and mix well. Gradually add egg and knead until dough is formed.
2. Make  small balls of equal sizes as they will double in size when added to boiling milk.
3. Heat a wide bottomed pan and add milk, sugar, saffron and cardamom powder, mix well and allow the milk to boil for 5 minutes.
4. Add the balls one by one, cover and cook on medium-low flame for 5 minutes. Add sliced almonds and pistachio and allow the balls to cook in the milk for another 10 minutes.  Rasmalai will be super soft when boiling so do not stir or use spoon as it could break. Switch off the heat and allow to cool completely.
5. Now all our ingredients are ready, let’s assemble our dish. Spread the rabri over the prepared tart. Slice the Rasmalai and layer it in the tart, garnish it with sliced pistachio. Refrigerate for few minutes before serving.

You can check for more fusion recipes here MANGO GULAB JAMUN GAJAR HALWA BAKLAVA ROLLS LAUKI/BOTTLE GOURD SOUFFLE