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.

Learn how to make rasmalai tart with step by step pictures. An irrestible mouthwatering fusion dessert.

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 πŸ‘‰ 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.
Let’s move on to the recipe. Hope you will like it and if at all you try this recipe, please do share your feedback in the comments below how it turned out for you.

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

For Rasmalai recipe please find the step by step recipe here

Ingredients for Tart:

  • Β½ 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

Method:

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 @180Β° 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.

Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcomed, I would love to hear from you all. Happy cooking.

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15 Comments Add yours

  1. Monita says:

    Awesome and innovative dish πŸ˜‹

    Liked by 1 person

    1. Thank you so much Monita

      Like

  2. Cornelio says:

    SO SUPERB AS THE STEPS R ENOUGH TO MAKE ONE, MANY THANK….

    Liked by 1 person

    1. Thank you Cornelio for stopping by πŸ™‚

      Like

  3. Anita Mohan says:

    Thank you for the detailed recipe. I tried & it was sooo tasty.

    Liked by 1 person

    1. Thank you so much Anita for the lovely feedback 😍

      Like

  4. Jaya sorokhaibam says:

    Oh i jst love it…indeed an innovation . Well done n keep it up

    Liked by 1 person

    1. Thanks Jaya for stopping by my blog..glad to see your feedback 😍

      Like

  5. Neeta Mundra says:

    Akum…that’s so tempting!!!
    Just one question…do I need to bake the tart after putting the topping or before??

    Liked by 1 person

    1. Along with the topping

      Like

  6. Pallavi Srivastava says:

    Can we make this a day before serving the guests

    Liked by 1 person

    1. Yes you can Pallavi

      Like

  7. Pallavi Srivastava says:

    Thanks for your help Akum….do we need to unmould the tart after it’s completely cool down ?

    Liked by 1 person

    1. Yes

      Like

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