Coconut Rasmalai

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Coconut Rasmalai

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Ingredients

Coconut cookies:
1 tbsp Butter
1 tbsp Sugar
2 tbsp Refined flour
1 egg whites
1 tbsp Dry coconut powder
Rabadi (Milk Reduction):
1 cup Milk
half cup cooking cream
1 tsp Sugar
Saffron milk:
half cup Boiled Milk-
3-4 thread saffron
1 tsp Rabadi
Rasmalai mousse:
2 Rasmalai
1 cup whipping cream
1 tbsp white chocolate
Garnish:
1 tbsp Pistachio soil
1 tbsp Freeze dried Raspberry
half leaves gold leaf
2 Affila cress
Coconut Rabadi in pipping bag
0.01 g saffron
  • Medium

Ingredients

  • Coconut cookies:

  • Rabadi (Milk Reduction):

  • Saffron milk:

  • Rasmalai mousse:

  • Garnish:

Directions

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Rasmalai is a royal Indian sweet often served in weddings and eaten on special occasions.

How to Make Coconut cookie:

  1. Whisk butter and sugar together and slowly add egg white to it, whisk till it is fluffy, then fold dry coconut powder and refined flour to it.
  2. Cut it in round and bake it for 10 min at 130 degree Celsius. 

How to Make Rabadi:

  1. In a flat thick bottom pan add milk;
  2. Cream bring it to boil and keep stirring it till it reduce to half;
  3. Add sugar. 

How to Make Rasmalai Mousse:

  1. Whisk the whipping cream keep it aside, melt white chocolate and let it cool for few minutes, then fold the melted white chocolate in whipped cream.
  2. In a mould fill it half the whipping cream and white chocolate mixer place 2 piece of Rasmalai in it and fill it with whipping cream and chocolate mix and place a coconut cookie on it.
  3. Keep it in the freezer to set. 

How to Assemble:

  1. In a plate place Rasmalai mousse top it with coconut Rabadi filled in piping bag and fancy nosal.
  2. Garnish it with gold leaves, sprinkle pistachio soil and raspberry crisp, Affila cress serve with saffron milk [mixture of milk, Rabadi, saffron]. 

Coconut Rasmali
Coconut Rasmali

 

Prashant Chipkar

Born and brought up in Goa, India, Chef Prashant pursued his education in Hotel Management from Mumbai and started his culinary career with the Taj Group of Hotels – one of the leading chain of hotels in India.

Currently working as Executive Chef and Culinary Director in Dubai alongside celebrity chef Hari Nayak – responsible for opening new and exciting brands like Bombay BungalowMasti and My Mosa, Chef Prashant’s other passions include travel and photography.

Follow Prashant on Instagram to stay in touch with his latest amazing creations.

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