Cabbage Rasmalai Recipe: A Unique Indian Dessert
50 minutes
1289 reads
About Cabbage Rasmalai Recipe: A Unique Indian Dessert
Experience a delightful twist on traditional Indian cuisine with this innovative Cabbage Rasmalai recipe. This surprising dessert combines the unexpected crunch of cabbage with the rich creaminess of milk, mawa (khoya), and fragrant cardamom, creating a truly unforgettable taste sensation.The melt-in-your-mouth texture and subtle sweetness are enhanced by the addition of clarified butter (ghee), resulting in a luxurious and decadent treat. Perfect for special occasions or impressing guests, this recipe offers a unique and memorable culinary experience.Prepare to amaze your taste buds with this inventive fusion of flavors and textures! Easy to follow instructions ensure success, even for novice cooks.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep25 minutes
Cook25 minutes
Total50 minutes
Ingredients
For the Cabbage Filling
- 1 cup Cabbage finely grated
- 1 cup Mawa khoya, dried whole milk solids; can substitute with ricotta cheese
- 1/2 tsp Ghee
- 1/4 tsp Cardamom Powder
For the Rasmalai
- 2 cup Milk full-fat recommended
- 1/2 cup Sweetened Milk condensed, or milkmaid
- 1/4 tsp Saffron Strands
- 2 tbsp Almonds for garnish, slivered or crushed
- 1/4 cup Sugar adjust to taste
Instructions
Prepare the Cabbage Filling
- Heat clarified butter in a pan over medium heat.
- Add grated cabbage and sauté until most of the moisture evaporates and the cabbage is slightly softened, about 5-7 minutes. Stir frequently.
- Add mawa (khoya) and cardamom powder. Mix well and cook for another 2-3 minutes until fragrant and well combined.
- Remove from heat and let the mixture cool slightly. Shape the mixture into small dumplings.
Prepare the Rasmalai
- In a separate saucepan, bring the milk to a boil over medium heat.
- Reduce heat to low and simmer gently, stirring frequently to prevent sticking and burning, for about 15-20 minutes, or until the milk reduces slightly and thickens.
- Stir in the sweetened condensed milk and saffron strands. Simmer for another 5 minutes, stirring constantly.
Combine and Finish
- Gently add the cabbage dumplings to the simmering milk mixture.
- Simmer for 8-10 minutes, or until the dumplings are heated through and slightly softened. Stir occasionally.
- Remove from heat and let the rasmalai cool completely.
- Garnish with crushed almonds before serving chilled.
Recipe Notes
Expert Tips for the Best Cabbage Rasmalai
- For a richer flavor, use full-fat milk and high-quality mawa (khoya).
- Don't overcook the cabbage; it should be tender but still retain a slight bite.
- If the rasmalai becomes too thick, add a little more milk to adjust the consistency.
- Chilling the rasmalai for at least 2 hours before serving enhances its flavor and texture.
Related Posts You May Like
Recipe Nutrition
Calories: 67kcalCarbohydrates: 5gProtein: 4gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 2mgFiber: 1gSugar: 4g
muktisahay
Articles: 212
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks amazing! Thanks for sharing.
Looks so delectable! Thanks for posting.
This looks delightful! Thanks for the recipe.