Rasmalai is very popular lip-smacking Bengali sweet dessert dish which is milk based recipe. Generally, rasmalai comprise with white or yellow colored sugary balls which made from paneer and shrouded in milk which is flavored with cardamom powder. But today we are going to learn very unique version of rasmalai. Date rasmalai is a distinct form of traditional rasmalai recipe. This recipe is very different from the traditional rasmalai recipe. This delicious dish is a special dessert dish for your fasting. Serve this mouthwatering rasmalai after the meal.

Ingredients

– 1 liter milk
– 100 gm date (Khajoor)
– 25 gm khoya (evaporated milk)
– 25 gm grated coconut
– 25 gm powdered sugar + 3 teaspoons sugar
– 2 tablespoons singhare ka atta
– Ghee for frying
– Some strands of saffron
– 1 1/2 tablespoons slivered almonds
– 1 1/2 tablespoons slivered pistachios
– 1 teaspoon charoli/chironji
– 1/2 teaspoon cardamom powder

How To Cook?

1. Soak the saffron strands in 2 tablespoons of lukewarm milk for 10 minutes.
2. Bring the milk to boil in the heavy bottomed non-stick pan.
3. Once it starts boiling reduce the heat and simmer till the milk thickens like rabdi, stirring continuously.
4. When milk is thickened add cardamom powder and mix well then remove from the heat.
5. Remove the seeds from the dates and place these seedless dates in mixture jar and grind it.
6. Heat sufficient ghee in kadai.
7. Meanwhile, take a bowl and place singhare ka atta and make thin batter without lumps.
8. Then in another bowl, add grinded dates, khoya, grated coconut and powdered sugar. Mix well and make divide them into equal sized portion and roll into balls.
9. Dip these dates mixture balls in singhare ka atta batter and deep fry till golden.
10. In plate, pour the basundi and put dates balls then refrigerate it for half an hour.
11. At the serving time, garnish it with charoli, almonds and pistachios slivered.

Preparation Time: 20 Minutes
Cooking Time: 40-45 Minutes