India x France
Rasmalai crepes
Thin French crepes wrapped around soft rasmalai, like a Kolkata sweet shop went on holiday to Brittany.
45 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original563kcal
17 gprotein
2 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Whisk the maida, sugar and salt. Beat in the eggs, then the milk a little at a time, then the melted butter. Rest the batter 20 minutes.
- 2Lift the rasmalai out of their milk and press each gently between two spoons. Halve them. Warm 1/2 cup of the rasmalai milk with the saffron for 2 minutes and keep aside.
- 3Heat a 22 cm nonstick pan on medium and brush with butter. Pour in a small ladle of batter and swirl to coat. Cook 1 minute, flip and cook 30 seconds. Repeat to make 8.
- 4Whip the cold cream with the cardamom and 2 tbsp of the leftover rasmalai milk to soft peaks.
- 5Spread a spoon of cream over half of each crepe, line with two rasmalai halves and fold into quarters.
- 6Spoon the warm saffron milk over the crepes and scatter pistachios and almonds. Serve at once.
Serve it like this
Fan two folded crepes on a warm plate, pour the saffron milk around them and finish with pistachio slivers.
