Egg rasmalai - My second guest post for Yummy food | Joy From Fasting To Feasting - VIII ,Global Ramadaan event

   

Ramadan Mubarak .....Alhamdulillah today is 8 day of fasting.
Today's post is a guest post for Lubna Karim of Yummy food .I was on cloud nine when Lubna had invited me for her global Ramadan event  - Joy From Fasting to Feasting VIII , where food  bloggers from around the world share the importance of Ramadan in their lives ,recipes that are close to their heart or family recipes .In terms of blogging you can call it a virtual potluck .

With much anticipation I accepted Lubna,s invitation .Lubna is an established blogger and an awesome photographer .  She has a wide collection of recipes and accolades to her repertoire . My self being an amateur blogger was in  a dilemma to decide on the recipe as she has covered almost every recipe that find its place on the iftar table(breaking the fast while sunset ).Finally I came up with this EGG RASMALAI  -rasmalai with a twist .

For the recipe and my say on Ramadan hop over to lubna,s blog yummy food ( click the link ).

Hope you all  will find the recipe interesting....awaiting your reviews :) .

May this Ramadan bring health , happiness and barakah in our lives ...Ameen .

Remember me in your duas ....

Check out the recipe here too .....

INGREDIENTS

• 1litre    full cream milk 
• 2    egg whites
• 1 tsp    baking powder 

• 1/2       cup sugar
• 4 tbsp  condensed milk (milk maid)
• 1/4 tsp cardamom powder
• milk powder as required (refer tips below)
• saffron a pinch
• dry fruits as required 

PROCEDURE

• Take the egg whites in a clean dry bowl and whisk with an electric beater until stiff peaks are formed .
• Add baking powder and whisk well.
• Now slowly add milk powder until it forms a dough.
• Initially it will be a bit sticky,place it in the refrigerator for 1/2 an hour.
• Mean while boil the milk and reduce it to half the quantity .
• Add sugar ,milk maid, cardamom powder stir well until dissolved .
• Grease your hands with oil or ghee and make ping pong size balls and press slightly between your palms.
• Drop these balls slowly in boiling milk .
• They will increase in size and become fluffy .
• Cover and cook for a while until they double in size and become spongy.
• Place in the refrigerator to chill for 3- 4 hours .
• Garnish with nuts and serve chilled.      

TIPS

• I haven't given the quantity for milk powder as it entirely depends on eggs and the brand of milk powder. approximately about 3/4 to 1 cup of milk powder will be needed.so go on adding until a dough is formed.
• To check whether they are done ,remove  a piece on a plate and press with the back of spoon if its done it will be spongy and bounce back .
• The secret to make stiff peaks of egg whites is a clean, dry bowl(no moisture) and an electric beater.
• You can do manually too with a whisk which will be tiresome.
• Adjust sugar accordingly .