Ingredients with Measurements:
- 1 can of condensed milk (14 oz)
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of water
- 1/2 cup of sugar
- 1/4 cup of cocoa powder
- 1 tsp of vanilla extract
- 1/2 tsp of cardamom powder
- 1/4 tsp of saffron strands
- 8-10 pieces of store-bought rasmalai
- Chopped nuts for garnish (optional)
Special equipment needed:
- Large pot
- Whisk
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot, combine the condensed milk, milk, heavy cream, water, sugar, cocoa powder, vanilla extract, cardamom powder, and saffron strands. Whisk until well combined.
2. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens and reduces by about a third.
4. Remove the pot from the heat and let it cool to room temperature.
5. Once the mixture has cooled, add the rasmalai pieces to the pot and let them soak in the chocolate mixture for at least 30 minutes.
6. Serve the chocolate rasmalai in a serving dish, garnished with chopped nuts if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
5. Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 44g
Protein: 6g
Sodium: 180mg
Sugar: 38g
Substitutions for ingredients:
- Instead of store-bought rasmalai, you can make your own using milk, sugar, and lemon juice.
- You can use almond milk or coconut milk instead of regular milk for a dairy-free version.
- You can use honey or maple syrup instead of sugar for a healthier option.
Variations:
- You can add chopped nuts or dried fruit to the chocolate mixture for added texture and flavor.
- You can use white chocolate or dark chocolate instead of cocoa powder for a different flavor profile.
- You can add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
Tips and tricks:
- Make sure to let the chocolate mixture cool before adding the rasmalai pieces, as the hot liquid can cause them to break apart.
- You can make the chocolate mixture ahead of time and store it in the fridge until ready to use.
- Garnish the chocolate rasmalai with chopped nuts or fresh fruit for added color and flavor.
Storage instructions:
Store any leftover chocolate rasmalai in an airtight container in the fridge for up to 2 days.
Reheating instructions:
To reheat the chocolate rasmalai, place it in the microwave for 30 seconds or until warm.
Presentation ideas:
Serve the chocolate rasmalai in a decorative bowl or on a platter with fresh fruit and nuts.
Garnishes:
Chopped nuts, fresh fruit, whipped cream, or chocolate shavings.
Pairings:
Serve the chocolate rasmalai with a hot cup of chai tea or coffee.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a little more milk or water to thin it out.
- If the rasmalai pieces break apart, gently remove them from the chocolate mixture and serve them separately.
Food safety advice:
Make sure to store any leftover chocolate rasmalai in the fridge and consume within 2 days.
Food history:
Rasmalai is a popular Indian dessert made from cheese curds that are soaked in a sweet, creamy syrup. This recipe adds a twist by incorporating chocolate into the mixture.
Flavor profiles:
The chocolate rasmalai is sweet, creamy, and chocolaty, with hints of cardamom and saffron.
Serving suggestions:
Serve the chocolate rasmalai as a dessert after a spicy Indian meal.
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Region: Indian