Bengal x Japan
Rasmalai mochi
Soft rasmalai tucked inside a chewy mochi blanket, saffron cream on the side.
45 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original342kcalsame
7 gproteinsame
1 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Chill the rasmalai discs on a plate until firm, about 20 minutes. Whip the cream with saffron milk and cardamom to soft peaks; chill.
- 2Whisk the glutinous rice flour, sugar, milk and rose water into a smooth batter in a heatproof bowl.
- 3Cover and steam on medium heat 20 minutes, stirring once halfway with a wet spatula.
- 4Turn onto a tray dusted with toasted cornflour. Cool 5 minutes, then knead briefly with dusted hands and divide into 12.
- 5Flatten each piece to 8 cm, add a rasmalai disc and a teaspoon of saffron cream, then pinch closed and roll seam side down.
- 6Brush off excess starch and roll the tops in ground pistachio. Chill 15 minutes before serving.
Serve it like this
Set three mochi in a row on a long plate, spoon saffron cream in a short swoosh beside them, and scatter crushed pistachio and a few saffron threads along it.
