Layers of The melt in your mouth cream, the richness of the pistachios, the creamy and silky sweetened milk with a subtle texture from the lady and rasmalai piece and finally the soft and spongy rasmalai cake this is pure bliss.
In a saucepan combine together the cornflour, pistachio powder, cardamom powder and sugar. Whisk to mix and break any lumps.
Then whisking continuously add in the milk and cream.
Add the Rasmalai Essence to this if you do not have it then you can choose to add a big pinch of kesar to the milk instead.
Put this on flame and stirring continuously mix until everything thickens. This would take anywhere between 10 to 13 mins.
You can also add yellow food colouring at this stage if you would like to have a colour contrast or skip it.
So just keep stirring until the pudding thickens.
A good indication to check whether your pudding is ready or not is by dipping a spoon in it and on the back side of the spoon run your finger, if it stays still without having the rush to flow then your pudding is ready.
Simply transfer it to another bowl to cool completely. Cover with a cling wrap in a way that it touches the pudding so that there is no formation of skin on top.
Let it cool completely in the fridge for about an hour or so.
When you take it out it would have set completely by now. Simply add it to a mixing bowl and whisk until it is smooth again. Set aside.
Rasmalai Whipped Cream
In a mixing bowl, combine together the cream, icing sugar and rasmalai essence and whip until stiff peaks form.
Transfer to a piping bag with 1M Piping Nozzle
Start by adding the cake layer followed by a tbsp of Rasmalai Milk.
Place a rasmalai piece on top.
Crush the ladoo in your fingers and then fill the gaps with it.
Pour more rasmalai milk on top until it reaches the rasmalai piece that you just layered.
Add couple of tsp of prepared Rasmalai pudding.
Finally add a swirl of Rasmalai Whipped Cream.
Garnish with rose petals, pistachio slivers, crumbs of ladoo, edible flower or decorate the way you like and then serve chilled.
The shot glasses used in this recipe can hold upto 1/3 cup of water and with the measurements shared here I could make 20 such glasses.
Make sure to keep on stirring the pudding to make it smooth and lump-free.
Do not overwhip the cream if making at home.
To make your work even more easier you can choose to use store bought cake or even lady fingers as the base, use store bought rasmalai and cool whip.
Substitutions for Rasmalai Essence :In Pudding: Use a big pinch of saffron strands instead.In Whipping Cream:
Use 1/4 cup Rasmalai Milk (without the nuts)
Or 1 tsp of cardamom powder and big pinch of kesar
Or 3 tbsp Pistachio powder.
Last but not the least use ready to whip cream from the stores :D