rasmali saffron nogurt
Soft rasgullas dunked in saffron-kissed Break of Dawn Nogurt sauce. A luxurious, dairy-free take on the traditional rasmalai.
Preparation Time - 35 Minutes
Ingredients
- 8-10 store-bought rasgullas (or make your own)
- 240 ml Break of Dawn Saffron Nogurt
- ½ cup almond milk (or any non-dairy milk)
- ½ cup sugar (adjust to taste)
- ¼ tsp saffron strands, soaked in 1 tbsp warm water
- ½ tsp cardamom powder
- Chopped nuts for garnish (almonds and pistachios)
- Fresh saffron strands for garnish (optional)
Instructions
- If using store-bought rasgullas, gently squeeze them to remove excess syrup and keep them aside.
- In a mixing bowl, combine the Break of Dawn Saffron Nogurt, almond milk, sugar, saffron water, and cardamom powder.
- Whisk until well combined and smooth.
- Place the squeezed rasgullas in a serving dish or individual bowls.
- Pour the saffron nogurt sauce over the rasgullas, ensuring they are well soaked in the sauce.
- Top with chopped nuts and fresh saffron strands if desired.
- Refrigerate for at least 1 hour before serving for the best flavor. Serve chilled as a delightful dessert!
Prepare the Rasmalai:
Make the Rasmalai Sauce:
Assemble the Dish:
Garnish:
Chill and Serve:
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