This rose rasmalai crinkle is the ultimate eggless fusion dessert that is creamy, crunchy and irresistibly divine in flavors. You bake the phyllo sheets drenched in butter, rose and rasmalai custard with chunks of malai pieces and drizzle with sweet rose flavored sugar syrup to create this delicious and lovely dessert.
What is rose rasmalai crinkle?
Ever wondered what a crinkle is? This is my take on the viral crinkle recipe that is a crinkled version of the phyllo pastry based middle Eastern dessert Um Ali. I am addicted to the rose flavor and the rasmalai, and combined both in this flavorful dessert. Trust me, for some, rose flavor may be overpowering, but not this recipe.
About rasmalai and this crinkle recipe
Rasmalai is a delicious dessert of milk solids swimming in a thick cardamom and saffron flavored milk with nuts. This is a heavenly dessert and I should warn you that it is addictive.
This rasmalai syrup/milk has cardamom and saffron that easily goes well with the flavors of this crinkle. Replacing plain milk with this flavored milk from rasmalai is a great plus for flavors. Plus chunks of the malai pieces from rasmalai are tucked into the crinkled layers of phyllo sheets making the flavor go up exponentially. That is not to be missed! Bites of flaky, buttery phyllo sheets with set custard and chunks of rasmalai pieces is the perfect one to serve that makes them feel special. Do not skip rasmalai and rose!! Store-bought or homemade can be used.
How to make it eggless?
The original tiktok version has an egg based custard. However, this rose rasmalai crinkle twist is eggless. In this recipe, cornstarch to thicken the custard just like in our simple fruit custard recipe. Instead of using just milk to make the custard, this recipe uses the milky syrup/juice from the rasmalai dessert as that would enhance the flavors and added rose flavoring to it. Cornstarch helps to thicken and it is easier to use in this recipe.
How to bring rose flavor to this dessert?
Rose essence is available in Indian and Middle Eastern groceries and that is used in this syrup along with a little rose syrup (helps in making a quick rose flavored drink). Instead, you can replace this with rose water. Rose essence is strong, so add a little only. The rose flavor can be adjusted to suit your taste palette. Both the syrup and custard are flavors with rose. The quantities are SO ideal and not overwhelming at all, even for a person who is not fond of rose flavor.
Ingredients
You will need the following ingredients to make this delicious dessert.
Phyllo pastry sheet - You can use storebought phyllo pastry sheets. Defrost the sheets before to use in this recipe.
Sugar - sweetens the dessert.
Rose syrup, rose essence - gives the touch of rose flavor.
Pistachio - adds nutty flavor and texture. This perfectly pairs with the flavors of rose, cardamom, saffron, and milk
Rasmalai - The indian milk based dessert. You can use homemade or storbought ones.
Milk - adds rich and creamy flavor.
Cardamom and saffron - a hint of these adds delicious flavors and aroma.
Cornstarch - thickening agent to set this dessert.
Serving size and options
The following measurements can make about 12-16 servings depending on the size of the portion it is cut into. Further, this is a dessert that is simple awesome, inviting, and a flavorful one and hence great for any parties. This recipe can be easily multiplied to make multiple batches to feed a crowd.
This can be served for any occasion as this is addictively delicious! That’s how I will describe this rose rasmalai crinkle. Every bite of this makes you go for the next. Guaranteed! After a while, you’d think about having this again. Since this makes a good 9x13 pan, it is great for get-togethers and parties. you can serve this for special occasions like birthdays, Valentine’s Day. This makes any occasion special. You do not need a special reason to make this.
Storage
Serve this dessert warm and that would make you forget everything. If you have any leftovers, (IF), keep them in the refrigerator, heat and serve warm. I have not tried freezing this dessert.
More Rose Flavor Recipes
I love rose flavor so much that I make a lassi, Rose Chia Pudding, Rose Cake, Eggless Rose Madeleines, Rose Mochi Pancakes, or Rosemalai, rose flavored Rasmalai (that is perfect to use in this recipe), Pistachio Rose Cookies, and these are our favorites. The aroma and flavor of the Damask rose is magical.
More Valentine Recipes
Nothing other than cooking for your loved ones will bring the greatest joy! Food always builds memories and when your family has lovely conversations enjoying the food that you made for them with love is priceless.
Here are some ideas for you to make on Valentine's Day.
White Chocolate Strawbeery Bombs
Triple Chocolate Giant M&M Heart Cookie
Rose Rasmalai Crinkle
Ingredients
For the Crinkle
- 1 16oz package Phyllo sheets
- 1 cup Butter
- 7-8 pieces Rasmalai
- ¼ cup Pistachio
- 1 tbsp Dried rose petals
For Rasmalai Custard
- 1 cup Rasmalai milk
- ½ cup Milk
- 2 tbsp Corn flour
- ½ tbsp Rose essence
- 2 tbsp Rose syrup
- ⅛ tsp Cardamom
- ⅛ tsp Saffron
For Sugar Syrup
- 1 cup Sugar
- ½ cup Water
- ⅛ tsp Cardamom
- 2 tbsp Rose syrup
- 3 drops Rose essence
- a pinch Saffron
Instructions
- Preheat the oven to 350℉.
- Defrost the phyllo sheets according to the package directions. Take two layers at a time, place them on a 9x13-in baking dish crinkling it along the longer side. Repeat with the rest of the package.
- Bake at 350 degrees F for 10 mins.
- Remove from the oven. In the meantime, melt the butter. Drizzle on the crinkles and bake for 10 minutes.
- In the meantime, add cornstarch, sugar, milk, cardamom, rose essence, rose syrup, and saffron to the rasmalai syrup/milk. Mix.
- Remove the phyllo sheets from the oven.
- Drizzle the rasmalai pudding mix evenly in between the crinkles. Tuck in slices of malai from the rasmalai.
- Bake for 25 minutes, until the custard is set and the mixture is golden in color.
- While it is baking prepare the rose syrup by adding the sugar, pinch of saffron, and water, and simmer for 5-6 minutes. Add the rose essence, rose syrup, cardamom, remove from the flame.
- Once the baked phyllo sheets are out of the oven, drizzle the sugar syrup evenly.
- Cool for a few minutes. Sprinkle with chopped pistachios and crushed dried rose petals. Cut into 12 or 16 pieces. Serve warm.
The Lazy Gastronome says
Thanks for sharing at the What's for Dinner party - hope your week has been going great!
Vaishali says
Wow! This dessert is quite a mouthful! I feel like grabbing it from the screen to relish it. I am trying to absorb the flavors of the crunchy phyllo, soft melt in the mouth rasmalai and the heavenly rise flavoring.
Anonymous says
I love having an eggless dessert option while it’s hard to find affordable eggs in my region right now. Thanks for sharing this! It’s a wonderful dish.
Jolene says
Love the beautiful pops of color on top and it's so nice to have a eggless option!
Inger says
This looks so good! And the pink roses are so pretty with the green pistachios!
camilla says
Beautiful Dessert!
Priya Srinivasan - I Camp in My Kitchen says
Wow such a beautiful dessert radha! Very innovative and love the amazing flavors !
Priya Srinivasan - I Camp in My Kitchen says
Wow such a beautiful dessert radha! Very innovative and love the amazing flavors !
Srividhya says
Such an amazing eggless dessert perfect for all. I am addicted to rose flavor too and this version of yours is amazing. Very nice.
Srividhya says
Such an amazing eggless dessert perfect for all. I am addicted to rose flavor too and this version of yours is amazing. Very nice.
Kalyani says
OMG ! what a stunner of a recipe this rose + rasmalai crinkle is... yum yum yum.. want to dig into this right away, Radha!
Priya Vj says
Delicious dessert..rose rasmalai flavour sounds very interesting.
Priya Srinivasan says
Wow what a delish dessert! Love the flavors here and simple one too! Looks absolutely stunning!
Seema says
This recipe is right up my alley. I love phyllo pastry and the Indian flavours will be such a lovely idea to set for a party. Thanks.