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


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