A pinch of green cardamom powderfreshly crushed (only seeds)
8-10strands of saffron
To garnish the pudding:
A few strands of saffron
Chopped almondsas required
To make the rasmalai milk pudding:
In a saucepan, add milk, sugar, agar-agar powder, green cardamom powder and saffron.
Mix for a few minutes until agar-agar has completely dissolved. Make sure there are no lumps.
Then heat the milk mixture over a low flame or temperature while stirring continuously. Otherwise, agar-agar powder might stick to the bottom of the pan.
Keep stirring and allow it to simmer for 2-3 minutes.
Turn the heat off. Let it sit at room temperature for a minute. Stir it frequently.
The mixture will start to thicken as it cools down. The saffron colour and flavour will also intensify.
After the milk has thickened slightly, pour it into the moulds.
You can line a cupcake mould with liners and pour the milk mixture. Here I have used 2 liners per mould.
Or you can pour it into small bowls or glasses.
Allow it to set completely at room temperature. After that, you can serve it. Or refrigerate for 30 minutes and then serve chilled.
To serve the rasmalai milk pudding:
Take hot milk in a glass. Add sugar and saffron strands. Mix well.
Allow it to soak/steep for at least 30 minutes or until the colour of the milk becomes golden yellow.
Once the pudding sets completely, demould it carefully.
Insert a knife around the edges of the pudding and loosen the sides. Then carefully place it on a plate.
Carefully peel the liners off and place the pudding on a plate.
Pour the saffron milk over the pudding. Sprinkle chopped almonds.
Rasmalai milk pudding is ready to serve!
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.