Eggless Rasmalai Cookies (Indian Cookies)

Rasmalai Cookies - The first thing that I remember tasting and wanted to taste again and again is the luscious smooth Rasmalai Cream that is sandwiched between a Rasmalai flavoured butter cookie. Bookmark this recipe, as once you make it you will keep coming back again and again.

What is Rasmalai Cookies?

Rasmalai is a striking Indian dessert that has a pillowy soft cottage cheese balls dunked in a creamy and delicious Milk base sweetened syrup. Taking inspiration from the dessert, Rasmalai Cookies basically has a cookie base, incorporated with all the components needed to make the Rasmalai along with a Rasmalai Cream in the centre which literally is made using the Rasmalai Milk.

Why you must try this recipe?

Ok not hyping or bragging here, but I am sure it is just a matter of time that Britannia or Parle G would come up with their own brand of Rasmalai Cookies because this recipe is that good.

1. It is one of a kind recipe that I take pride in sharing with you. Everyone who tried it, literally called me countless time to tell that they have never tried anything like it before.
2. Definitely a crowd pleaser.
3. Can be made ahead of time so making in bulk and storing is fairly easy.
4. Would make a perfect addition to your Cookie Box. Yes home-bakers, start selling this right now!! (Check out the Pricing Guide if you have any doubts on how to price your baked goods for selling).
5. Easy to pack and store be it for travel or gifting.

The Rasmalai Cookie base has a crumbly and tender texture. Crispy and has a buttery after taste. The Rasmalai Cream is so smooth and holds its shape really well.

Ingredients

1. Caster Sugar: When it comes to baking, it is important that you use the right kind of sugar. Preferably use Caster Sugar if not Icing Sugar for this recipe. Caster Sugar dissolves easily with butter and thereby the chance of incorporating too much air in the batter is reduced while beating them.
2. Rasmalai Milk - I make my own Rasmalai at home. You can try making yours by using the 9 secret tips to perfect Rasmalai recipe that I had shared a while back or you can choose to buy from the market too.

Please note the image above included only the things needed to make the cookie dough.

Step by Step Instructions:

Step 1: Preparing the Rasmalai Cookie Dough

Let us start by preparing the Rasmalai Mix or Rasmalai Powder. For that into your mixer jar add the pistachios, almonds, cashew-nuts, saffron strands, cardamom and fennel seeds. Pulse together to get a fine powder (image 1).

Add 1/2 cup of the prepared Rasmalai Powder into a mixing bowl followed by flour and milk powder. Mix using a spatula and set this aside (image 2).

Onto a separate mixing bowl, beat together the butter and sugar for 3 to 5 mins until it is homogenous (images 4-5).

Add the rasmalai essence and yellow food colour if using and beat again.

Start adding the dry ingredients a little at a time and beat until it starts clumping together. Do not overbeat by any means.

Once it starts holding its shape when pressed between your palms. Stop and use your hands to bring the dough together (images 6-7).

If you feel that the dough is a bit dry then you can add a rasmalai milk a little at a time and combine it into a dough.

Flatten to form a circle. Cling wrap and refrigerate for 15 to 30 mins (image 8).

Step 2 - Prepare the Rasmalai Cream

Call it Rasmalai Ganache or Rasmalai Cream, either way this is the heart of the cookies.

To make it over a double broiler melt together the chocolate and rasmalai milk until homogenous.

Cling wrap the bowl and let it thicken to pipeable consistency. You can keep the bowl in the fridge to fasten the process if need be (images 9-11).

Step 3 - Baking the Cookies

Take the chilled cookie dough and roll it to 1/4 inches in thickness.

Cut out the shapes using the desired cookie cutter.

Place on a baking tray that has been pre-lined with parchment paper. And chill again for another 15 mins.

This is also the time to pre-heat your oven to 180°C.

Once chilled, bake in the preheated oven for 12-15 mins using the double pan method until the edges become a little golden brown in colour.

Once baked if you find any air pockets on top simply take the back of a cake pan or fondant smoother and press gently on top of the cookie.

Then let it cool in the pan itself for 3 to 4mins then transfer to a wire rack to cool completely.

Step 4 - Assembling the Cookies.

Take a cookie and invert it upside down. Pipe the prepared Rasmali Ganache on top of it using 1M piping tip. Add few pistachios on top and place another cookie on top to sandwich the rasmalai cream in the centre.

The other way would be to invert the cookie, pipe the cream on top using a round nozzle and immediately press using another cookie so that it comes on to the sides a bit. Then immediately dip the sides on roughly chopped pistachios to coat all around the sides.

For garnishing the cookie, drizzle some melted chocolate on top and add few chopped pistachios, dried rose petals or even place an edible silver foil.

These would be a great fusion recipe to try this festive season.

Storage Instructions (Shelf - Life)

1. The cookie dough can be made ahead of time. Cling wrapped well it would last in the fridge for a week and in the freezer for up to 2 months.
2. Rasmalai Ganache when stored properly would last for a month or so in the freezer.
3. Unfrosted Cookie Biscuits or the Cookie Base.: Can be stored in an air tight container for 7 to 10 days on your counter top.
4. Frosted Cookie can be stored in an air tight container for up to 7 days on your counter top.

Baker's Tips:

1. Ingredients: It is important that you use softened butter and also caster or icing sugar so that it is easy to beat them without incorporating too much air into the batter which causes the cookie to spread. So try to avoid that.
2. Timing: Do not beat the butter and sugar for long. Just mix until sugar is dissolved and combined and it looks homogenous and creamy.
3. Kneading: Never knead a cookie dough, it causes gluten to develop which changes the texture of the baked cookie.
4. Rolling: Roll the dough evenly so that the cookie bakes evenly.
5. Colour: If you find that the base of your cookie always bakes faster than the top or it turns brown quickly you can follow the double pan method to avoid that.
6. Flat top: If you find that the baked cookies are not flat and has some air bubbles on the surface, use the back of a cake pan or a fondant smoother and press gently on top to smoothen it.
7. Cream: If the Rasmalai Cream gets thickened, you can reheat it for few seconds and then use.
8. Follow the basic baking principles - preheating the oven, lining the tray with parchment paper and always bake in the middle rack to make perfect Rasmalai Cookies.

Recipe FAQ's

Related Recipes:

1. Rasmalai recipe - 9 mistakes to avoid
2. Instant Rasmalai Recipe
3. Rasmalai Trifle
4. Khasta Nankhatai Recipe

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