Rasmalai tart recipe/ How to make rasmalai tart / Fusion rasmalai recipe

Learn how to make rasmalai tart with step by step pictures. Sharing this irresistible fusion recipe to celebrate the occasion of 1st Anniversary of my blog.

Today marks the first anniversary of my blog! On Aug 18th 2017 I wrote my first blog post; Eggless Whole Wheat Chocolate Cake. The blog post was one of my super hit post with the highest no of views. If interested you can check the post here

It’s been a year building a blog and I am still in learning stage. A long way to go. Blogging was something new to me. Never in my wildest dreams I thought I would start blogging but it happened. Needless to say this little blog is work in progress and I am happy that I started this journey. This is to more blogging in the coming years. I am grateful to everyone who has been a part of this journey.

To celebrate the occasion I made Rasmalai Tart and today’s post is sharing this irrestible fusion recipe as a anniversary special blog post.

Rasmalai is a traditional sweet and the most popular delicacy of the Bengalis which is been loved by everyone. It’s also one of my favourite among the Indian sweets. Rasmalai is made of homemade paneer/ cheena by curdling the milk which is them cooked in sugar syrup and then further soaked in sweetened flavored condensed milk.

I have given a fusion touch to the rasmalai by making a rasmalai tart. This was one of the successful experiment though I have already tried baked rasgulla. You can check the recipe here 👉 Baked Rasgulla Here I made tart using all purpose flour and baked the prepared rasmalai along with the tart. The taste was amazing and out of the world.

This rasmalai tart is so delicious and mouthwatering which one cannot resist. It also serves as a unique dessert for any special occasion or for parties. Make this mouthwatering fusion dessert and get impressed from everyone.

FEW INDIAN SWEETS AND DESSERTS YOU MIGHT LIKE

● Colourful Sweet Boondi
● Rasgulla
● Rajbhog
● Rasmalai
● Mango Rasmalai
● Sooji Ka Halwa
● Bread Dates Halwa
● Sweet Khaja
● Tricolor Semiya
● Steamed Mango Yogurt
● Milk Cake / Kalakand
● Kadalai Paruppu Payasam
● Bread Gulab Jamun
● Mixed Fruit & Nuts Kheer
● Black Rice Kheer

Let’s move on to the recipe. Hope you will like it and if at all you try this recipe, please do share your thoughts about the recipe with me in the comments below.

• Preparation time: 40 mins
• Cooking time: 60 mins
• Serves: 6

1 cup = 240 ml

For Rasmalai recipe please find the step by step recipe here

Ingredients for Tart:

• ½ cup All purpose flour
• 3 tbsp Butter
• 3 tbsp Sugar
• Ice cold water as required
• Few saffron strands
• 2 tbsp sliced pistachios
• Dried rose petals for garnish

Step by step pictorial instructions to make rasmalai tart:

In a mixing bowl add the all purpose flour, butter, sugar and crumble them well with using your hand.

Now add ice cold water little at a time and make a dough. Wrap the dough and rest them for few mins.

Divide the dough into small portions depending on your tart mould size. Roll them into balls and flatten them with a rolling pin.

Put them into the greased tart mould and press them gently. With a help of frok or toothpick prick them randomly in 3-4 places to prevent the tart from puffing up while baking them. Refrigerate the tart for couple of mins before baking them.

Place the rasmalai in the prepared tart and fill it with the the rabri.

Garnish with chopped pistachios and saffron strands. Preheat oven @180° for 10 mins. Bake them in the preheated oven for 20-25 mins.

Remove from oven and garnish with dried rose petals and serve. You can refrigerate for few mins before serving them. Taste more awesome when served cold.

Well, if you make this rasmalai tart please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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About Akum Raj Jamir

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Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺