Hello and welcome to my blog today i would be sharing with you a delicious bengali dessert "Rasmalai recipe". rasmalai is made with small balls which are cooked with thickened milk it is a delicious Indian dessert for any special occasion. Iam sharing with you a another type of rasmalai recipe, Iam not going with the common recipe found everywhere rather in a different way with the use of amul powdered milk and maida.

Now let's start with our rasmalai recipe. 

rasmalai

recipe of rasmalai 

Rasmalai is a classic Indian dessert that is the combination of delicious flavours and textures, rasmalai originated from eastern India. This rasmalai recipe is served as a sweet treat during diwali and eid, rasmalai consists of two words ras and malai ras meaning juice and malai means creamed milk.

This dessert consists of soft balls made with chenna cooked in thickened milk infused with saffron. The thickened milk is flavoured with cardamom, saffron and rose water can be also added, this combination gives rasmalai its unique signature taste and aroma. The chenna balls soak up the flavoured milk , it tastes both refreshing and indulgent as it melts in the mouth.

To prepare rasmalai at home we have to first curdle milk to make the chenna and then shaping it up into discs or balls and then cooking them in the flavoured milk until they are fluffy and light. Then comes the final step to allow the chenna balls to soak up the flavours for several hours before serving.

Rasmalai is not a dessert rather its a experience. With each bite a goodness of creamy milk and a delightful blend of spices, making it a beloved dessert during celebrations due to its simplicity and richness which comes together as a dish that is pleasing to the eyes and the palate. Rasmalai remains a timeless favorite capturing the essence of Indian culinary creativity.

Ingredients for ras malai

• 1 small bowl of Amul milk powder 

• 1 egg

• 1tbsp maida 

• Ghee

• Baking powder

• Elaichi (Cardamom)

• Keshar (saffron)

• Sugar 

rasmalai ingredients

Method of preparation of rasmalai

1. Take a mixing bowl add 1 small bowl of Amul milk powder, 1 tablespoon of maida, 1 teaspoon of baking powder and ghee and mix them together with hand. 

Mixing ingredients

2. Break a egg add half of the yolk into the mixing bowl. 

Adding the egg yolk

3. Mix all the ingredients together into a dough, the dough would stick to the hand but it will come off.

4. Keep the dough covered for some time so that the dough get somewhat hard.

Covering the dough for some minutes

5. Open the cover and prepare smooth balls from the dough, you can shape the balls into any shape for rasmalai, only take care that the ball do not have any cracks, as it can break when boiled in milk.

Preparing the rasmalai balls

6. Now take a kadhai and heat 1 litre of water. When the water is hot add two 10 rs pack of amul milk powder and start mixing it with the water and stir it.

Preparation of the milk

7. Add 3 to 4 cardamom and some saffron for a good flavour, taste and colour and stir for some minutes.

Adding cardamom and saffron

8. Add five teaspoons of sugar and keep stirring and boil the milk.

9. When the milk is boiled put the balls and start boiling the milk on high flame for some minutes.

10. After some time you will observe that the balls have become bigger by absorbing the milk and start rising to the top of the milk, and now once again cover for some minutes on low flame.

Boiling rasmalai balls in milk

11. Open the cover and now the balls have become more bigger and gently stir the rasmalai. 

Making the milk thickened

12. For rasmalai we need thickened milk so cover it for some more time, after some time open the cover and you will see that the milk has become thickened.

Rasmalai is prepared

13. The rasmalai is ready now turn off the heat and let the rasmalai sit for some time and let it get cooled before serving.

Tips for Perfecting rasmalai 

rasmalai

1. There should be no crack during preparing balls from the dough, so that the balls do not break when boiled in the milk. 
2. Let the rasmalai sit for some minutes before serving.
3. Add saffron and cardamom for flavour and colour.
4. Use good quality of amul milk powder. 
5. Let the milk to get thickened by constant boiling on low heat. 

Serving Suggestions for ras malai recipe 

rasmalai recipe

Rasmalai is a decadent Indian dessert which offers a delicate balance of aromatic flavours and creamy sweetness, when you are serving this beautiful treat always consider complimenting it's richness with contrasting textures and flavours. Here are some serving suggestions for ras malai:

1. Sprinkle crushed almonds, pistas and saffron strands over the rasmalai for a visually appealing presentation and,added crunch.

2. Pair,rasmalai with fresh seasonal fruits such as sliced mangoes, strawberries or lichies to provide refreshing contrast to the rasmalai. 

3. Drizzle a little of rosewater over the rasmalai to enhance the floral aroma and a subtle fragrance to each bite.

4. Serve the rasmalai slightly warmed for an extra indulgence to the creamy dessert making it more comforting and satisfying.

5. Rasmalai is served as chilled before serving to get a cool refreshing dessert perfect for hot summer days.

6. You can pair rasmalai with other Indian dessert like gulag jamun or jalebi for a delicious dessert platter that showcases a variety of flavours and textures.

7. You can enjoy rasmalai alongside a cup of tea or cardamom infused tea for a traditional Indian tea time experience that is sure to impress anyone.

However you serve rasmalai it always promises to captivate your taste buds with the creamy and irresistible flavour profile.

Health benefits of rasmalai 

rasmalai

Rasmalai is a dessert typically made with milk, sugar and nuts, and it is enjoyable in moderation because it is generally not considered as a healthy food, but there are a few benefits of rasmalai recipe:

1. Rasmalai is prepared with milk, milk is rich in calcium. Calcium is essential for strong bones and teeth.

2. Milk is the main ingredient for rasmalai which is rich in protein and protein is an important for muscle building and repairing of body tissues.

3. Rasmalai has high carbohydrates due to its a sugar content providing a quick energy boost.

4. Like many sweet treats, rasmalai can improve the mood temporarily due to its sugar content. It is essential to consume sweets in moderation to avoid any negative health issues.

While rasmalai can be enjoyed as an occasional treat, it is,always essential to have a healthy balanced diet which is rich in fruits, vegetables, whole grains and proteins for overall health and well-being.

Conclusion 

In conclusion, rasmalai stands as a testament for the rice culinary heritage of India it is a dessert that has mere taste to evoke nostalgia and a sense of cultural pride. The delicious sweet with its soft dumplings which are soaked in fragrant saffron infused thickened milk, is not just a treat for the palate but a celebration of traditional cooking techniques passed down through generations, every bite of rasmalai is a journey through the flavours and aromas that define Indian festivities. Rasmalai has gathered affection not only in India but also across the globe charming food enthusiasts with its delicate sweetness and luxurious textures.

As we savor the delightful experience that rasmalai provides, we also pay respect to the artisans and home cooks with whose dedication and skill keep the legacy of such timeless delicacies alive. Rasmalai is more than just a dessert it is a piece of culinary artistry that continues to captivate hearts and reminds of the unifying power of food in our diverse world.

Other recipes from my blog 

• Homemade egg pulao made simple
• Authentic katla posto recipe
  
• Katla macher jhal recipe
  
• Taste of tradition: patta gobhi sabzi recipe

Frequently asked questions

How long can Rasmalai be stored?

Rasmalai can be stored in the refrigerator for up to 3-4 days. And if you want it to keep for longer time then it can be frozen and it will stay good for upto 3 months, just make sure to store it in a freezer-safe container.

Why do Rasmalai balls break?

Rasmalai balls can break due to presence of too much moisture in the dough used to make the balls when it is not so dried and also when the balls are being prepared if it forms a lot of cracks then it breaks when boiled in the milk, additionaly over-kneading the dough and boiling for too long results in broken rasmalai.

How healthy is Rasmalai? 

Rasmalai which is a popular Indian dessert known for its rich and creamy taste and it is important to consider its nutritional content when knowing its healthiness. One piece of rasmalai can provide about 331 calories with carbohydrates consisting 134 calories, proteins for 35 calories and also contains fats accounting for 118 calories, this represents about 17 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.

Rasmalai also does contain high sugar content which can contribute to inflammation and other health issues if consumed in excess quantities, therefore it should be consumed in moderation as part of a balanced diet.

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 Hello and welcome to my blog today I would share with you a delicious egg rice recipe. Today I would share with you a delicious recipe of egg pulao which is easy to prepare with less ingredients.

Basic outline 

Egg pulao

Egg pulao 

egg pulao is a delicious egg rice dish that combines the rich flavours of basmati rice with the goodness of the eggs, egg pulao is a versatile and a satisfying dish that is enjoyed at any time of the day.

egg pulao recipe is prepared with aromatic basmati rice and hard boiled eggs, the rice is soaked and then cooked with the blend of spices which infuse the dish with a fragrant aroma, the eggs are hard boiled and then fried in the mustard oil and the cooking process can be done in pressure cooker or in a cooking pan.

The pulao is garnished with fresh coriander leaves and a squeeze of lemon juice, the egg pulao is served with some raita or a spicy curry, egg pulao is a delicious choice that's sure to please everyone at the table.

So let's start with our cooking..

Ingredients for egg pulao 

• 1 cup of gobindo bhog rice(250g)

• 2 potatoes cubed 

• 6 eggs 

• Grated ginger garlic paste 

• 3 green chilies chopped 

• 1 chopped onions 

• 2 chopped tomatoes 

• Chopped coriander leaves 

• Solid garam masala (2 bay leaves, one cinnamon stick, 2 cloves and 2 cardamom)

• Mustard oil 

• Ghee (clarified butter)

• Garam masala powder

• Turmeric

• Salt 

• red chili powder

Ingredients for egg pulao

Instructions for egg pulao 

1. First boil the eggs with some water and salt, after that when the eggs are boiled peel the eggs.

Boiling eggs

2. Wash the rice and drain the water and repeat two times, now let the rice to get dried. 

Washing rice

3. Now take a kadhai and heat some mustard oil. 

Heating mustard oil

4. When the oil is heated add the potatoes and fry, add salt and turmeric and fry for some minutes. 

Frying potatoes

5. When the potatoes are fried take them out from the oil. 

6. Now in the same oil fry the eggs lightly.

Frying eggs

7. When the eggs are fried take them out from the oil.

8. Now add some more oil and fry the solid garam masala.

Frying solid garam masala

9. When the solid garam masala are fried add chopped onions and fry them lightly.

Frying onions

10. When the onions are fried add the ginger garlic paste and then fry with the onions.

Adding ginger garlic paste

11. Now add the green chilies and mix with the onions,and ginger garlic paste.

Adding green chilies

12. Now add the tomatoes and salt so that the tomatoes get boiled and fry all the ingredients together for some minutes.

Adding tomatoes and salt

13. Now add the turmeric powder, red chili powder, cumin powder and coriander powder and some little water and cook all the ingredients together.

Adding all spices

14. Now this time you can also add curd. Now add some sugar to balance the flavour of the tomatoes and add the chopped coriander leaves and now cook for some time until the masalas release their oil.

15. Now when the masalas are cooked add the rice and fry together with the masala.

Frying rice with the masalas

17. Now add 2 cups of water as I have taken 1 cup of rice. Because for pulao making we should have to add water in the ratio of 1:2, one cup rice then 2 cups of water. Add the fried potatoes and stir, and now cover the kadhai for about 5 minutes.

Adding water

18. Now open the cover after 5 minutes and you will see some water has been vaporised, now add the fried eggs and once again cover the kadhai for some minutes.

Adding fried eggs

19. Now when the cover is opened after some minutes you will see all the extra water has been vaporised now add coriander leaves, ghee and some garam masala powder, and gently mix all the ingredients so that the rice and eggs do not break.

Adding coriander leaves and ghee

20. Now the egg pulao is ready to be served.

Tips for Perfecting egg pulao

Tips for perfect egg pulao

• Boil the eggs perfectly for preparing egg pulao.
• Use basmati rice for preparing egg pulao, you can also use some other rice.
• Use water in the ratio of 1:2, one part rice and 2 parts of water.
• Always stir and mix the egg pulao gently so that the rice and eggs do not break.
• Avoid getting the egg pulao sticking to the bottom of the kadhai.

Serving suggestions for egg curry 

Serve egg pulao

1. Serve the egg pulao with a side of raita, you can use any type of raita.
2. Served egg pulao with side of a spicy curry recipe.
3. Serve the egg pulao with a salad of cucumber, carrots and onions and a wedge of lemon.
4. You can serve egg pulao without anything 

Health benefits of egg pulao 

Egg pulao

1. Eggs are rich in high-quality protein, which is essential for repair and growth of muscles and body.

2. Eggs contain various vitamins and minerals such as vitamin D, vitamin B12, selenium and choline which is important for bone health, red blood cells production, immune function and brain function.

3. Depending on the ingredients used, egg pulao can contain vegetables or whole grains, adding fiber to the dish. Fiber is crucial for digestive health and can help regulate blood sugar levels and cholesterol.

4. Egg pulao can be customized with various vegetables and spices, providing a wide range of nutrients and antioxidants to support overall health and well-being.

nutrition Information for egg pulao(per serving)
1 medium cup of egg pulao(200g)
calories	206.8kcal
Total fat	5.7g
Saturated Fat	1.5g
Mono unsaturated fat	2.2g
Poly unsaturated fat	1.4g
total carbohydrates	31.8g
dietary fiber	2.0g
sugar	1.3g
protein	7.2gg
cholesterol	100.2mg
sodium	361.9mg
zinc	2mg
phosphorus	278mg
Vitamin C	40mg
Vitamin A	1573IU

Conclusion 

In conclusion egg pulao is a delicious and satisfying dish that is easy to prepare and full of flavour, with its combination of fragrant rice, protein packed eggs and aromatic spices. This dish is sure to become a favorite in your home. Whether you are looking for a quick weeknight dinner or a impressive dish for festivals. Egg pulao is a versatile option that is sure to please, give egg pulao a try and enjoy the beautiful taste in every bite.

Other recipes from my blog 

• Shorshe katla machher jhal
  
• Katla posto recipe
  
• Patta gobhi sabzi recipe
  
• Bengali aloo posto
  

FAQ'S 

What is egg pulao? 

Egg pulao is a one-pot rice dish made with basmati rice, spices, herbs and boiled eggs. It is a comforting and delicious meal for a busy weeknight dinner.

How do I make egg pulao not mushy?

To prevent your egg pulao from turning mushy, it's crucial to soak the rice before cooking to get rid of excess starch. Also ensure you cook the rice until the grains are fluffy and tender but not mushy.

Can I make egg pulao spicy?

Yes, you can adjust the spiciness of egg pulao to your preferences, if you want it to be more or less spicy, you can adjust the amount of green chilies or red chili powder according to your taste.

What can I serve with egg pulao?

Egg pulao pairs well with raita, plain curd or papads, if you're looking for something more, you can serve it alongside a vegetable salad, cucumber and onion salad or a refreshing lassi.

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 Hello and welcome to my blog today I would be sharing with you a delicious bengali recipe which consists of katla fish and poppy seeds paste cooked in a delicious gravy today connect with me with the delicious recipe of katla posto, lets begin.... 

Basic key outline for Katla posto 

Recipe of Katla posto 

katla posto

katla posto is a beautiful bengali dish that combines the rich flavours of katla fish with the creamy texture of poppy seed paste this delicacy is a testament to the deliciousness of bengali foods.

The taste of the katla fish is perfectly balanced by the beautiful spices and the distinct aroma of the mustard oil, the poppy seed are soaked and ground and then cooked with a mix of spices, tomatoes and green chilies and a gravy is prepared that is comforting and delicious.

The katla fish is marinated, fried and then cooked in the gravy resulting in a dish that is deeply flavourful and satisfying. katla posto is an experience that celebrates the fusion of simple ingredients into an extraordinary feast for the senses.

Ingredients for katla posto

•katla fish 

•Chopped onions 

•4 green chilies 

•Tomato pieces 

•poppy seeds 

•kalojire

•Salt

•Turmeric powder 

•Red chili powder 

•Sugar 

•Mustard oil 

Ingredients for katla posto

Method for preparing katla posto recipe

1. First grind the poppy seed into a smooth poppy seed paste.

2. Take a kadhai and add some mustard oil and heat it. 

Heating mustard oil

3. When the oil is heated add the katla fish pieces to the oil and fry both the sides of the fish nicely.

Adding katla fish to oil

4. When the fish pieces are fried and formed a brown colour on both the sides take them out from the oil and keep aside.

Frying katla fish

5. Now in the same oil fry some kalonji seeds.

Frying kalonji seeds

6. After that add the chopped onions and fry with the oil for some time.

Frying chopped onions

7. Now add the green chillies and fry the onions and the green chillies together until a brown colour appears on the onions.

Frying green chilies

8. Add tomatoes and mix with the other ingredients.

Adding tomatoes

9. Now add salt and fry the tomatoes with the other ingredients. 

Frying the tomatoes with salt

10. Add turmeric and red chili powder and cook all the ingredients together for some minutes. 

Adding turmeric and red chili powder

11. Add poppy seed paste with some water and stir and cook for some minutes.

Adding the poppy seed paste

12. Now add three to four glasses of water and stir it, then cover the vessel for some minutes.

Adding water

13. After some minutes open the cover and you would see that the gravy is boiling now at this stage immerse the fried fish pieces and cook gently.

Immersing the fried fish pieces into the gravy

14. Taste the salt and if it is less add some more, now add some sugar and some raw mustard oil to enhance the flavour and taste of the katla posto. The katla posto is now ready to be served. 

katla posto

Tips for Perfecting katla posto 

katla posto

1. Marinate the katla fish pieces properly with salt and turmeric powder before frying the fish.

2. Fry the fish pieces in mustard oil until it gets a light brown colour and do not overcook the fish pieces.

3. Paste the poppy seed into a smooth paste after soaking the poppy seed in warm water for 20 minutes, then blend them with water.

4. Cook the whole recipe in the same oil in which the fish is fried.

5. Adjust the salt according to taste and drizzle some mustard oil on top. 

Serving Suggestions for katla posto recipe

1. Katla posto can be served as a side dish with warm steaming rice.

2. You can serve the recipe with a fragrant basmati pulao.

3. You can serve katla posto with roti or paratha.

4. You can serve this dish with a bowl of dal and rice.

5. katla posto can also be served with salad to provide a refreshing contrast to the dish.

Serving katla posto

Health benefits of katla posto

1. katla fish is low in fat and high in protein which makes it an excellent choice for a healthy diet.

2. It contains iodine and selenium which are essential for thyroid function and also has antioxidant properties.

3. The oils present in Katla fish may help to protect against inflammatory bowel disorders and are also good for eyes and skin.

4. It is believed to enhance brain functions improving concentration, nerve signals and reducing attention deficiency. 

5. The poppy seed used in the recipe are a good source of dietary fiber, calcium and magnesium.

Health benefits of katla posto

Conclusion 

In conclusion, preparing katla posto which is a simple yet flavourful dish that can easily become a favorite in any household, by following this easy recipe you can create a delicious bengali dish that will surely impress your family and friends. So why are you waiting for? Give this katla posto recipe a try and enjoy a taste of authentic bengali dish right at your home.

Other recipes from my blog 

•Shorshe Katla Machher Jhal

•Patta gobhi sabzi recipe

•Bengali aloo posto recipe

•Tadka dal recipe

FAQ'S 

What is katla posto?

katla posto is a traditional bengali dish where slices of katla fish are cooked in a rich and spicy poppy seed paste accompanied with mustard oil and green chilies.

How do you prepare the poppy seed paste for katla posto?

Soak Poppy seeds in warm water for about 20 minutes and then grind with water into a smooth paste you can also add green chilies in the paste.

How long does it take to cook katla posto?

The total time needed for cooking katla posto is 30 minutes.

What do you serve with katla posto?

Katla posto is best enjoyed with steamed rice, which compliments the rich flavours of katla fish and poppy seed gravy.

Can I use Rohu fish instead of katla for this recipe?

Yes, Rohu fish can be used as a substitute for katla in this recipe as both are commonly used in bengali foods for similar dishes.

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