A delightful fusion of traditional Indian rasmalai flavors with the crisp texture of cookies, perfect for any occasion.
A delightful fusion of traditional Indian rasmalai flavors with the crisp texture of cookies, perfect for any occasion.
Ingredients
For the Cookies
- 1cupall-purpose flour
- 1/2tspbaking powder
- 1/4tspsalt
- 1/2cupunsalted butter, softened
- 1/3cupgranulated sugar
- 1/4cupcondensed milk
- 1tspcardamom powder
- 1/4cupchopped pistachios (optional)
For the Rasmalai Topping
- 1cupwhole milk
- 1/4cupcondensed milk
- 1/4tspcardamom powder
- 1pinchsaffron strands
- 1/4cupcrumbled rasmalai pieces or paneer
- 2tbspchopped pistachios and almonds for garnish
How to make Rasmalai Cookies
Prepare the Rasmalai Topping
Heat the milk and condensed milk on low heat in a saucepan.
Add cardamom powder and saffron strands. Stir well.
Once the milk thickens slightly, add the crumbled rasmalai pieces or paneer.
Cook for another 5 minutes, then set aside to cool.
Make the Cookie Dough
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Whisk the flour, baking powder, and salt in a bowl. Set aside.
In another bowl, cream the softened butter and sugar until light and fluffy.
Mix in the condensed milk and cardamom powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in chopped pistachios if using.
Bake the Cookies
Scoop small portions of dough and shape them into balls. Flatten slightly and place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden. Let them cool completely.
Assemble the Rasmalai Cookies
Once the cookies have cooled, spoon a small amount of the prepared rasmalai topping onto each cookie.
Garnish with chopped pistachios and almonds for a festive touch.
Chill and Serve
Place the cookies in the refrigerator for 30 minutes to allow the topping to set.
Serve chilled and enjoy the unique blend of flavors!
Tips & Tricks
For extra flavor, add a pinch of rose water or kewra essence to the rasmalai topping.
Make-ahead option: Bake the cookies and prepare the topping a day in advance. Assemble before serving.
Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
FAQS
Can I use a different type of flour instead of all-purpose flour?
Yes, you can experiment with other types of flour, such as whole wheat flour or almond flour, but keep in mind that it may alter the texture and flavor of the cookies.
Is it necessary to use saffron in this recipe?
Saffron adds a unique flavor and color to the cookies, but it is optional. You can omit it if you prefer or substitute it with a pinch of turmeric for color.
How should I store the Rasmalai Cookies?
Store the cookies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just make sure to separate layers with parchment paper.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before shaping and baking.
What can I use as a substitute for condensed milk?
You can use a homemade version of condensed milk by simmering milk and sugar until thickened, or use evaporated milk mixed with sugar as a substitute, though the flavor may differ slightly.
Loading reviews...
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia