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Red Pumpkin Rasmalai

Rasgullas served with an unusual red pumpkin sauce. Rasmalai is a delicious Indian dessert and one of the most popular Bengal sweet made from spongy chenna or cottage cheese balls (rasgullas) which are soaked in saffron flavoured sweetened milk. This recipe is an instant recipe made from Red Pumpkin and milk that can be prepared. This recipe is from FoodFood TV channel

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Main Ingredients Red pumpkin (bhopla/kaddu), Rasgullas
Cuisine Fusion
Course Desserts
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Red Pumpkin Rasmalai

  • 150 grams Red pumpkin (bhopla/kaddu)
  • 30-35 Rasgullas
  • 30-35 Pistachios
  • 1 teaspoon Ghee
  • 3-4 tablespoon Sugar
  • 2 cup Milk
  • a pinch Saffron (kesar)
  • a pinch Green cardamom powder

Method

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  1. Heat 1 cup water in a non stick kadai, add pistachios, cover and let it come to a boil. Switch off the heat. Put pumpkin in a mixer jar and grind to a purée with water as required.
  2. Drain pistachios, peel and chop.Heat ghee in another non stick kadai, add pumpkin purée and sauté for 3-4 minutes.Add sugar, milk, saffron, green cardamom powder and cook till it comes to a boil.
  3. Switch off the heat and add pistachios. Squeeze the rasgullas lightly and add to the pumpkin-milk mixture. Cool down to room temperature and then chill in the refrigerator. Serve chilled.

Nutrition Info

Calories 1926
Carbohydrates 337.7
Protein 48.8
Fat 42.2
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