This Bambino Rava Rasmalai recipe is a unique twist on the classic Indian dessert. Made using bambino sooji/rava, this soft, steamed rasmalai soaked in creamy saffron custard milk is light, melt-in-the-mouth, and perfect for festivals or special occasions.
Methods
Ingredients:
For Rasmalai Base
- Bambino Sooji / Rava – 1 cup
- Ghee – 1 tsp
- Curd – 1/2 cup
- Sugar – 1/2 cup
- Milk – 1/4 cup + 1–2 tbsp (adjust as needed)
- Baking soda – 1/2 tsp
For Milk Custard
- Milk – 2 cups
- Sugar – 1/2 cup
- Custard powder – 2 tbsp
- Saffron strands
- Cardamom powder – 1/4 tsp
For Garnish
- Chopped pistachios
- Chopped almonds
Method:
- Heat ghee in a pan and lightly roast the bambino sooji/rava until aromatic. Do not brown it. Let it cool.
- In a blender jar, add curd, bambino sooji/rava (roasted), sugar, and milk. Blen into a smooth batter.
- Transfer the batter to a bowl. Add baking soda and 1–2 tbsp milk. Mix gently and rest for 10–15 minutes.
- Grease idly plates with ghee. Pour the rested rava batter into the moulds. Steam for 10–12 minutes or until a toothpick comes out clean. Allow them to cool slightly.
- In another pan, Heat milk and sugar until sugar dissolves.
- In a small bowl, mix custard powder with milk to make a slurry.
- Once the milk starts boiling, add saffron and cardamom powder. Slowly pour in the custard slurry, stirring continuously. Cook until the milk reaches a semi-thick consistency.
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When the milk custard is medium hot, gently add the steamed rava idlies.
Let them soak well. - Garnish with chopped pistachios and almonds.
- Refrigerate for at least 2 hours & serve.
This Bambino Rava Rasmalai recipe is a must-try dessert if you love experimenting with traditional flavors using pantry staples. Soft, creamy, and irresistibly delicious, this rava rasmalai recipe is sure to impress your family and guests.
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