Ingredients

For instant mango custard milk

• 500ml milk
• ¼ teaspoon cardamom powder
• ¼ cup sugar
• 2 tablespoons custard powder
• ¼ cup milk
• 1 cup mango puree

For assembling instant mango rasmalai

• ½ cup milk powder
• ½ cup milk
• 1 tablespoon powdered sugar
• 1 cup mango puree
• 12-14 bread slices
• almonds for garnishing
• pistachios for garnishing
• chopped mangoes for garnishing

Note– Please read the recipe notes at the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop: https://amzn.to/2Jkn4px

Steps In Making

Mango custard milk

1. Heat milk in a pan and bring it to a boil.
2. To prepare the custard, in a small bowl add two tablespoons of custard powder and milk. Mix till there are no lumps and its smooth.
3. Now add the custard mixture to the boiling milk and keep stirring it continuously. Cook for 3-4 minutes.
4. Further, add sugar and cardamom powder and cook for another 3-4 minutes. The consistency will not be very thick.
5. Transfer the custard milk to a large bowl and let it cool down completely. Keep stirring for 4-5 minutes to avoid any cream formation on the top.
6. Now add the mango pulp and mix till everything is well combined. The mango custard milk is ready.

Assembling instant mango rasmalai

1. In a bowl add milk powder, powdered sugar and milk. Now mix well, and you will get a thick creamy consistency. Further, add the mango pulp and mix well.
2. Cut bread slices into a round shape with the help of a cookie cutter or a Katori.
3. Now generously spread the mango milk powder mixture on a bread slice and sprinkle some pistachios on top. Cover it with another bread slice and gently press it.
4. Similarly, assemble the rest of the breads.
5. In a serving plate arrange the breads and top it with the instant mango custard milk we prepared.
6. Garnish with some mangoes, almonds and pistachios.
7. Let it rest for a couple of hours in the refrigerator and then serve. Your instant mango rasmalai is ready

Recipe Notes

• • Do not overcook the custard else the bread will not be able to soak it properly.
  • Do not add the mango pulp while the custard is still hot else it might curdle.
  • If you do not have milk powder, you can use malai and sugar.
  • Would advise you to let the instant rasmalai rest for 2 hours before serving as the bread will soak all the flavours of the rabdi really well.

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