Rasmalai Parfait 

 Ras Malai is very good and tasty as it is but I have take it a step forward and gave a fusion of Ras malai and Parfait.. Hope you will like it.

I have used instant ras malai recipe instead of authentic recipe to quick up the process.

Ingredients For The Dumplings:
Milk powder 1 cup

Baking Powder 1/2 tsp

Oil 1 tsp

Egg 1
Ingredients For Milk:
Milk 1 ltr/ 4 cups

Sugar 8 – 10 tbsp ( adjust to ur taste)

Saffron Few strands

1/4 tsp sauf powder

Almonds & Pistachios 2 tbsp, chopped

Elachi Powder 1/2 tsp

 
Method:
Pour the milk with saffron, sauf powder, sugar and illaichi powder and keep in heat.
Mix together the ingredients for dumpling into a soft dough using only your fingers and form into small and slightly flattened balls ( make them small coz they become double the size when cooked).
By this time the milk will be boiling, add the malai balls.
When they start to swell up lower the heat and cook for few minutes.
Remove from heat and Garnish with pista.

You can serve the Ras Malai as it is or make a Parfait out of it. Below is the recipe for parfait.

 

For Rabdi Parfait 

500 ml ras malai milk

250 ml whipping cream

1tsp gelatin

2 tbsp sugar
Pour the Ras malai milk in heavy bottom pan and reduce it over medium heat

Until it turns into a thick rabdi. Let it cool and as it cool it will become more thick.

In a 2 tbsp of water soak the gelatine for 3-4 minutes. Once its bloomed place it in microwave for a 30 sec to dissolve.
Add the dissolved geant in in the Rasmalai rabdi and keep it aside.
In a separate clean bowl take chilled whipping cream add sugar and whip it to make soft peaks.
Take 1/3 of whipped cream and put in Rasmalai rabdi to make it light then add remaining whipped to rabdi and gently mix with cut and fold method. So that you don’t lose the air from whipped cream.
Place the rabdi and whipped cream mix in the fridge to firm up a bit before plating up.

 

To plating we need
8-10 ras malai pieces

Rasmalai rabdi Mousse

Chopped nuts

Saffron strands

Chandi ka warq
Take a shot glass or small bowl in which you plan to serve you guests.
Crumble ras malai pieces and place the in bottom the with help of spoon put rabdi mousse on top of crumbled Rasmalai and repeat the the process as many time possible according to size of your serving glass for crunch you can add chopped nuts in between layers and finally on top place a whole piece of Ras malai,garnish with silver leaf ( chandi ka warq) chopped nuts and saffron strands.
Keep it in the fridge to chill at least for 3-4 hours. Due to Gelatin the whipped cream will be stabilize and will not melt.
Serve chilled