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Recipe: Rasmalai in Chocolate Milk

02 Jul 2015

Traditional Indian dumplings with a cocoa twist

These milk dumplings are a famous treat, but the addition of chocolate puts a spin on the norm

1L fresh milk                           

¼ cup sugar

1 cup plus 4 tbsp milk powder    

1 tbsp semolina                

1 medium egg

¾ tsp baking soda                            

1 tbsp oil                                 

¼ cup water                                       

¼ cup chopped milk chocolate       

¼ tsp vanilla essence                       

1 Pour the milk, sugar and water into a medium shallow pan, set over a low heat. Allow it to come to a slow simmer. 

2 Meanwhile take a mixing bowl and sift the milk powder, semolina and baking soda, then add the beaten egg and oil. Mix well with your hands to make a smooth dough.

3 Make small round dumplings, about 1cm in diameter and carefully slip each one into the milk mixture as you go. This process should be done quickly. If the dough seems too dry, add a couple of drops of milk to the mixture, or grease your hands with a tiny drop of oil to make the dough easier to handle.  

4 When you have inserted all the dough balls into the milk mixture, allow to simmer for five minutes. Carefully flip the balls using a spoon and simmer for another 5 to 6 minutes.

5 Flip the balls again, add the vanilla essence and allow to simmer for an additional 2 minutes. The milk will have reduced by this time. Remove the mixture from the heat and allow to cool before transferring to the refrigerator to cool completely.

6 When ready to serve, mix chopped chocolate and 4 tbsp of milk in a glass bowl and microwave for 1 minute. Mix to combine.

7 Place the chilled rasmalai into serving bowls, with an equal serving of milk sauce. Add a drizzle of chocolate sauce.