Rose Rasmalai Crinkle
This rose rasmalai crinkle is the ultimate eggless fusion dessert that is creamy, crunchy and irresistibly divine in flavors.
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Servings: 16 Servings
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.
