- Yield: 3
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 6149 kcal
- Carbohydrate Content: 176.46 g
- Cholesterol Content: 1568 mg
- Fat Content: 601.24 g
- Fiber Content: 12.4 g
- Protein Content: 47.78 g
- Saturated Fat Content: 377.09 g
- Serving Size: 1
- Sodium Content: 604 mg
- Sugar Content: 149.27 g
- Trans Fat Content: 22.323 g
Rasmalai is a popular lip-smacking Bengali 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 the unique version of rasmalai. Date rasmalai is a distinct form of the traditional rasmalai recipe. This recipe is very different from the traditional rasmalai recipe. It is made with dates, milk, khoya, cardamom powder, coconut, sugar, etc. This delicious dish is a special dessert for fasting days. Serve this mouthwatering rasmalai after the meal.
Ingredients of Dates Rasmalai Recipe
- Milk - 1 Litre
- Dates (Khajoor) - 250 gm
- Khoya (evaporated milk) - 25 gm
- Grated coconut - 25 gm
- Powdered sugar - 25 gm
- Sugar - 3 Tablespoons
- Singhare ka atta - 2 Tablespoons
- Ghee for frying - 3 Cups
- Some strands of saffron
- Slivered almonds - 1 ½ Tablespoons
- Slivered pistachios - 1 ½ Tablespoons
- Charoli/chironji - 1 Teaspoon
- Cardamom powder - ½ Teaspoon
How to Make Dates Rasmalai
Step 1: Soak the saffron strands in 2 tablespoons of lukewarm milk for 10 minutes.
Step 2: Bring the milk to boil in the heavy bottomed non-stick pan.
Step 3: Once it starts boiling reduce the heat and simmer till the milk thickens like rabdi, stirring continuously.
Step 4: When milk is thickened add cardamom powder and mix well then remove from the heat.
Step 5: Remove the seeds from the dates and place these seedless dates in mixture jar and grind it.
Step 6: Heat sufficient ghee in kadai.
Step 7: Meanwhile, take a bowl and place singhare ka atta and make a thin batter without lumps.
Step 8: Then in another bowl, add grinded dates, khoya, grated coconut, and powdered sugar. Mix well and divide them into equal sized portion and roll into balls.
Step 9: Dip these dates mixture balls in singhare ka atta batter and deep fry till golden.
Step 10: In a plate, pour the basundi and put dates balls then refrigerate it for half an hour.
Step 11: At the serving time, garnish it with charoli, almonds, and pistachios slivered.