Recipes
Rasmalai Mango Triffle
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE ALPHONSO MANGO,FAB PREMIUM OIL SOLUBLE RASMALAI,APYURA PREMIUM SPREAD KESAR MASTANI
Prep Time
1:40:(HH:MM)
Serves
4
Baking/Cooking Time
40 mnts baking time / assembling and cooking 30 mnts
Baking Temp
180
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
Additional Categories
Eggless
INGREDIENTS
to make the sponge butter milk 175 grm oil 45 grm flour 135 grm sugar powdered 100 grm alphanso mango essence white vinegar 3/4 baking soda 1/2 tsp baking powder 3/4 tsp chopped pistachios 4 tbsp Rasmalai milk coconut milk 125 grm full fat milk 125 grm generous pinch of safrron sugar 4 tbsp or as per your taste kesar mastani 2 tbsp whipped cream 1 cup or as per your requirement to top freshly diced mango chunks kesar fresh rose petals silvered pistachios |
METHOD
To make the sponge sieve all the dry ingredients in a bowl, preheat your oven.
In another bowl mix, all the wet ingredients including essence now add dry ingredients in wet mix well and then pour in containers try to use containers which are similar in size to your assembling glass or jar. Sprinkle chopped pistachios on top and press lightly before keeping them in the oven. Bake in a preheated oven around 35/40 mnts or top gets light brown. Let them cool completely meanwhile make the Rasmalai ras .cook full-fat milk till it gets a bit thick now do add coconut milk and cook for around 5/7 mnts add sugar and then add soaked kesar and switch off the gas the ras will not much thick .then add kesar mastani and mix well . Let it be cool completely. Now its time to assemble . Take a wide glass and fix the sponge now poke that well once poked now add the Rasmalai ras fill 1/4 cm up to the sponge and keep in the fridge for an hour so the sponge is soaked ras malai ras .Aft an hour now fill 3/4 th of the glass with whipped cream and then topped the glass with freshly chopped mango chunks, sprinkle some silvered pistachios, rose petals, and 2-3 saffron strands, Keep in the fridge for at least 4 hours before serving
Assembling
Take a wide glass and fix the sponge and then poke that well once poked then pour Rasmalai ras 1/4 cm top to the sponge and keep in the fridge for an hour . After that fill 3/4th of the glass with whipped cream and then topped with diced mango, silvered pistachios, fresh rose petals and a few strands of Kesar .Keep in the fridge for atleast 4 hours before serving .
Baker Tips/Notes
try to cut mango at the time of serving
use a generous amount of Kesar for ras malai ras