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Rasmalai trifle
Rasmalai trifle, from above
Non vegEggIndia x UK

Rasmalai trifle

A Christmas party trifle with a Durga Puja heart.

210 minTime
8 gProtein each
mildSpice
Trifle with rasmalai3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
355kcalsame
8 gproteinsame
1 gfibresame
210minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Milk2 cups
Custard powder3 tbsp
Sugar¼ cup
Saffrona pinch
Cardamom½ tsp
Plain sponge cake250 g, sliced
Rasmalai (ready)8 pieces with their milk
Fresh cream (thickened cream, heavy cream)⅔ cup, cold
Pistachios1½ tbsp, chopped
Almonds1½ tbsp, slivered
Pomegranate seeds⅓ cup seeds

Method

6 steps
  1. 1Mix the custard powder with 1/4 cup of the milk. Heat the rest with the sugar and saffron, stir in the custard mix and cook 2 minutes, stirring, until thick. Add the cardamom.
  2. 2Cover the surface with a sheet of paper and cool, then chill 1 hour.
  3. 3Line a glass bowl with sponge slices. Drizzle with 1/2 cup of rasmalai milk.
  4. 4Halve the rasmalai and arrange over the sponge, then spoon over the custard.
  5. 5Whip the cream to soft peaks and spread on top. Chill 2 hours.
  6. 6Scatter pistachios, almonds and pomegranate before serving.
Serve it like this

Bring the whole glass bowl to the table and scoop deep so every plate gets all the layers.

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Make it a meal

What goes with Rasmalai trifle: a bread or rice, a side, something to drink and something sweet.

A little snack Thandai white chocolate fudge140 min
A little snack Podi cheese straws45 min
To drink Masala chai10 min
To drink Rose milk10 min
Something sweet Filter coffee churros45 min
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