Baked Rasmalai Tart
Rasmalai is an Indian dessert specially famous in Delhi, Punjab, Lucknow and Bengal. Small rasgulla dipped in a thick kesar and elaichi flavoured milk based gravy, that is Rasmalai.
Tart on the other hand is a western dessert. First tarts are baked, then filled with either chocolate or some fruits or jam etc.
In my recipe I have filled tarts with rasmalai and baked it to create Baked rasmalai Tart. The taste of the dish is just divine.
🧺 Ingredients
- 150 gram All Purpose Flour
- 90 gm Butter
- 1 table spoon Refined oil
- Salt1/4 tsp
- 1 table spoon for tart Sugar
- 500 gram Full fat milk
- 5 table spoon for rasmalai Sugar
- Soaked in warm milk 4-5 strand Saffron
- 1/4 teaspoon Cardamom powder
- 10 Rasgulla small
- For decoration Dry fruits
- Condensed Milk100 ml
👨🍳 Method — step by step
Heat butter and oil in a pan. Add sugar in it.
Add all purpose flour and salt. Make it cool and knead like a dough.
Preheat oven to 180C.
Take tart mold and greese with butter.
Take out balls from dough and roll a round chappti with rolling pin.
Cover the tart mold completely and cut out the extra portion.
Prick the base with fork, pour some kidney beans on the base and bake 180c preheated oven for 15 minutes. This is called blind baking.
In the mean time heat milk in a heavy bottomed pan.
Add saffron, sugar, cardamom powder into it.
Now add condensed milk and thicken the milk until it forms a rabri like texture.
Squizze out the sugar syrup from rasgulla and add them in the rabri.
Fill the tarts with this rasmalai and bake for 5 minutes or until the rasmalai looks baked.
Decorate with dry fruits and serve.