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!

Please click on the image if you wish to purchase these products from Amazon.

Ossoro Rasmalai Gold, 30 ml

ZenShop Aluminium Tart Mould, Small Set of 10 Pieces ((Diameter 6.5 cm Height 2 cm))

ZenShop Aluminium Tart Mould, Medium Set of 8 Pieces Diameter 8 cm Height 3 cm

BAKERY HUB Aluminum Apple Tart/Quiche/Pie Dish Baking Mold 4” with Removable Bottom(Pack of 5)

Rinkle Trendz Aluminium Round Pie Dish Quiche Pan Tart Mould with Removable Bottom 8 Inch for Baking in OTG Oven

BAKERY HUB Steel Baking Ring for Burger/Buns Pack of 5 (Steel, 3 Inch Diameter)

Keshav 4Pcs Plastic Kitchen Tool Mould Dough Press for Gujiya Modak Samosa Dumpling Pie Maker

Bajaj Majesty 4500 TMCSS 45-Litre Oven Toaster Grill (Silver)

Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black

About Akum Raj Jamir

administrator
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 ☺

31 thoughts on “Rasmalai tart recipe/ How to make rasmalai tart / Fusion rasmalai recipe

    1. Can we use readymade rasmalai with and put it for baking..I think then we don’t need rabdi also .will it be a good option to minus rabdi and add market bought rasmalai along with the liquid to use.in that case no saffron or pistachio will be required either bcz its wholesome

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

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

  3. Akum, you are the best that could have happened to us. I have tried many of your eggless cake recipes and all of them have been super. Rasmalai in a tart shell sounds great and I am sure even this is going to be a super hit. Will try this for sure. Meanwhile keep inovating.

      1. How long do these tarts stay? Can we make them a few days ahead or is it prepared prior to serving?

  4. Can we use readymade rasmalai with and put it for baking..I think then we don’t need rabdi also .will it be a good option to minus rabdi and add market bought rasmalai along with the liquid to use.in that case no saffron or pistachio will be required either bcz its wholesome

  5. Hi Akum . Thnx for this wonderful receipe . Just wanted to ask can we make it 2-3 days prior to the party . N won’t the shell become soggy ?

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