Nusrath Jahan, a newbie in the world of food blogs. Despite being new I really liked her commitment towards work. Nusrath’s, The Food Factory is all about her day to day cooking in a creative way. Cooking to her is 3P….Passion, Patience and Perception…There is a lot you can learn from this newbie…Do drop by at Nusrath’s blog, The Food Factory to know more about her cooking. Today she is sharing her Egg Rasmalai recipe with us. Do try this yum recipe this festive season….
Assalaamu ‘Alaikum Wa Rahmatullahi Wa Barakatuh (peace be upon you). Introducing my self – I am Nusrath Jahan blogger at The Food Factory, wife to a loving husband and a mother of 2 kids juggling between blogging and my family life. As I am relatively new to the blogging world (hardly 10 months) I never dreamed in the sweetest of my dreams that I would be invited for such an event. When Lubna had approached me for her Ramadan event I couldn’t believe my eyes on seeing the message. To be frank Lubna was the person to inspire me to blog. When I first landed on her blog through google search I was bowled over by her clicks and food styling, the ease with which she presents the recipes….her food photography and styling posts were my virtual tutor…. I began to feel at home when I am at her blog as we both are from the same state and the traditional recipes she shares like khare sewiyaan and khajoor are that my mom used to make for us and I cook them for my kids. Jazak Allah Humma Khairan Lubna for the invite.
- 1 lit. full cream Milk
- 2 Egg whites
- 1 tsp. Baking powder
- ½ cup Sugar
- 4 tbsp. Condensed milk (milk maid)
- ¼ tsp. Cardamom powder
- Milk powder as required (refer tips below)
- Saffron a pinch
- Dry fruits as required
How to make Egg Rasmalai
- Take the egg whites in a clean dry bowl and whisk with an electric beater until stiff peaks are formed.
- Add baking powder and whisk well.
- Now slowly add milk powder until it forms a dough.
- Initially it will be a bit sticky, place it in the refrigerator for 1/2 an hour.
- Meanwhile boil the milk and reduce it to half the quantity.
- Add sugar, milk maid, cardamom powder stir well until dissolved.
- Grease your hands with oil or ghee and make ping pong size balls and press slightly between your palms.
- Drop these balls slowly in boiling milk.
- They will increase in size and become fluffy.
- Cover and cook for a while until they double in size and become spongy.
- Place in the refrigerator to chill for 3- 4 hours.
- Garnish with nuts and serve chilled.
Tips to make perfect egg rasmalai
- I haven’t given the quantity for milk powder as it entirely depends on eggs and the brand of milk powder.so go on adding until dough is formed.
- To check whether they are done, remove a piece on a plate and press with the back of spoon if it’s done it will be spongy and bounce back.
- The secret to make stiff peaks of egg whites is a clean, dry bowl (no moisture) and an electric beater.
- You can do manually too with a whisk which will be tiresome.
- Adjust sugar accordingly.