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Rasmalai shots

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Adjust Servings:
8-10 Lady fingers(used in tiramisu)
2 tbsp Cashews
2 tbsp Pistachios
2 tbsp Almonds
2 cups Heavy whipping cream
4 tbsp Powdered Sugar
3/4 tsp Cardamom Powder
4 tbsp + about a cup extra for filling first layer. Milk from Rasmalai
8-10 pieces Rasmalai
For garnish Rose petals and pistachios
2-3 drops Yellow food color

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Rasmalai shots


    Rasmalai shots is an Indian fusion dessert with the goodness of nuts and silkiness of the melt in the mouth, delectable Rasmalai.

    • 10 mins
    • Serves 15
    • Easy




    Rasmalai shots is my take on the melt in the mouth Indian sweet Rasmalai with some light and fluffy whipped cream. This is the perfect dessert that requires no cooking and can be assembled within few minutes.



    Take the cashews, almonds and pistachios and grind them to a coarse powder. Keep aside.


    In a glass bowl, add the heavy whipping cream, rasmalai milk, powdered sugar, yellow food color, and cardamom powder. Beat this with a hand mixer until it forms stiff peaks. Put this in a piping bag.


    Now to assemble, cut the lady fingers in half and add one piece a single layer in your serving glass. ( I used shot glasses that can hold about 1/3rd cup of water).


    Next, add about a tbsp of rasmalai milk. For the third layer, add 1 tbsp of the crushed nut powder. Now, pipe some of the whipped cream next.


    Finally, top this with half a piece of rasmalai and garnish with rose petals and pistachios. Refrigerate for atleast an hour and then serve.


    I am a Physical therapist by profession and when I am not treating patients, you will either find me creating something magical in my kitchen or lost deep in a good book. Cooking is therapeutic to me and I firmly believe in Bill Holland's words, "People who give you their food give you their heart". This is the essence of food for me. I love to travel and learn about the history and culture of various beautiful places out there. I am a music lover, a true Cancerian by heart and I love to try new recipes adding my own special touch to them. I have recently developed an interest in food photography and I find it as fascinating as preparing different cuisines.

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