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‘Eggs-otic’ Rasmalai in 7 easy steps!

‘Eggs-otic’ Rasmalai in 7 easy steps!

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Rasmalai by Chef Sandeep Das

Rasmalai is an all-time favourite among the sweet lovers. This soft, juicy sweet gives us a heavenly feeling in our gustatory cells. Apart from the authentic version of the Rasmalai since it was first prepared, a varied version of it has been attempted with equal success. The very skilful and accomplished chef Sandeep Das’s version of ‘Egg Rasmalai’ is a yummy and flavorsome fusion dessert that will definitely fascinate our sweet tooth yearnings!

Recipe by Sandeep Das and ‘eggs-cerpts’ by Ananya Das (Goon)

Sunday ho ya Monday, roz khao ande!”

The very word ‘egg’ brings a smile on our faces. Anything prepared with egg is ‘eggs-iting’and ‘eggs-tremely’ satisfying to our taste buds. Egg itself is a whole food, filled with nutrition.

Fusion cuisine originated in India with the merge of local ingredients and imported methods. The Portuguese introduced the art of cheese making in Bengal. Krishna Chandra Das, the forefather of the confectionary Empire K.C.Das Grandsons, was the creator of the lip-smacking Rasmalai in the early 20s. Again the sweet maker “Matri Bhandar” in Comilla district of Bangladesh also claims to be the creator of Rasmalai. Though it is impossible to verify the origin we can always savour this dessert with utmost love.

There are different variations of Rasmalai found in different parts of our country. Chhena (made from milk) is used to make Rasmalai. It is soft and crumbly in texture. Chhena is mostly used in Bengali and North-eastern desserts.

AND when egg is combined to Rasmalai to make ’EGG RASMALAI’, it is taken to a completely different level of fusion dessert! The gifted and expert chef Sandeep Das is here with his fusion dessert ‘EGG RASMALAI’!

Ras’ literally translates to “juice” and ‘malai’ to “cream”. Rasmalai is a popular dessert of Bengali known as Rossomalai and Rasa malei in Odia.

Egg- Rasmalaiis a fusion dessert recipe. Egg cakes floating in sweet milk syrup- soft spongy sweet and satisfying unique recipe when served at room temperature, it can be preferred on several occasions and kitty parties.

Preparation time: 20 min

Cook time: 40 – 50

Served: 2

Level of cooking: Moderate

Taste – sweet

No. of eggs: 2
Sugar – 80gm
Milk – 1 litre
Milk powder: 2 tbsp.
Saffron strands:a few
Cardamom: 1/2 tbsp.
Baking powder: 1/2 tbsp.
Ghee: 1tbsp.

Egg Rasmalai

Instructions in 7 easy steps: 

1In a bowl add egg milk powder and little saffron. Whisk it well and keep aside.

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2 In an idle maker add water and boil it. Grease anidli mould with ghee. Pour equal mixture of egg into a mold and steam for 10 minutes. Cool it and then remould.

3 Heat a thick bottom pan and add milk. Boil it until it is reduced to half.

4 Add sugar and stir constantly so that it doesn’t stick to pan. Add a few strands of saffron for colour and flavor.

5 Add egg cakes into Ras. Cook it in low flame for 10 minutes.

6 Add cardamom powder and stir it.

7 Serve it at room temperature.


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