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Rasmadhuri
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
30 Mins
Cooking Time
0 Mins
Total Time
30 Mins
Makes
8 null
Ingredients
Other ingredients
5 saffron (kesar) strands soaked in 1 tbsp
1/2 tbsp chopped almonds (badam)
1/2 tbsp chopped pistachios
1/4 tsp cardamom (elaichi) powder
3 tbsp milk
2 fresh banana leaves (kele ka patta)
For the garnish
1 tbsp pistachio slivers
2 drops saffron colour
Method
- Make 8 banana leaf boxes. Keep aside.
- Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
- Divide the sandesh into 2 equal parts.
- In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
- To the other sandesh portion, add the milk and mix well to make a smooth mixture.
- Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
- Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
- Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
- Serve chilled.
Rasmadhuri recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 164 cal |
| Protein | 4 g |
| Carbohydrates | 17.7 g |
| Fiber | 0.1 g |
| Fat | 6.6 g |
| Cholesterol | 13.3 mg |
| Sodium | 15.8 mg |
Click here to view Calories for Rasmadhuri
The Nutrient info is complete
