Rasmalai Pudding
Indulge in the delightful world of Rasmalai Pudding, a festive dessert that brings a modern twist to a classic favorite! If you often find yourself craving sweet treats but are mindful of sugar and fat, this quick and easy dessert is the perfect solution.
Made with wholesome makhana and yogurt, it’s not only gluten-free but also great for your gut, ensuring you can enjoy every bite without guilt.
What’s even better? This no-bake dessert is incredibly simple to prepare—just blend, pour, and set! Perfect for your festive table, this gluten-free pudding will impress both kids and adults alike.
This recipe captures the rich, creamy essence of traditional rasmalai, making it an ideal choice for your next celebration. Treat yourself and your loved ones to this refreshing and nutritious dessert that promises to keep your energy levels high, whether you’re fasting or just enjoying the festive season!
Why To Make It?
- Quick and easy: A simple dessert that requires minimal effort—blend, pour, and set.
- Ideal for fasting: Light yet satisfying, it provides a great energy boost during fasting periods.
- Fusion of flavors: Combines the classic Indian Rasmalai with a pudding format for a unique dessert.
- Crowd-pleaser: Loved by both kids and adults, perfect for festivals or family gatherings.
- Healthy option: Made with makhana and curd, offering a nutritious twist on traditional sweets.
Ingredients
- Makhana (foxnut): Adds a light, crunchy texture to the pudding, making it unique and enjoyable.
- Curd: Lends a creamy texture and a slight tanginess that balances the sweetness.
- Brown Sugar: Sweetens the pudding to bring out the rich flavors.
- Cardamom powder: Infuses a warm, aromatic spice that complements the dessert’s sweetness.
- Saffron: Will add a warm yellow colour and a rich aroma to the pudding.
- Pumpkin seeds: Add a nutty and rich flavor to the pudding.
- Pistachio powder: Brings a rich taste when garnished.
- Coconut Chips: Adds a crisp, tropical flavor as a garnish.
See recipe card for quantities.
Instructions
- Add ghee to a pan and let it melt over medium heat.
- Now, add raw makhanas to the pan and roast them until they turn crispy and light brown. Stir occasionally to avoid burning.
- Grind the makhana to a powder.
Tip: Ensure that the makhana is blended into a smooth mixture for the best texture.
- Blend the makhana powder with yogurt, a tbsp of brown sugar, saffron water, cardamom and pumpkin seeds. Ensure the mixture is smooth and creamy.
- Pour the blended mixture into serving bowls.
- Drizzle some kesar water on top, sprinkle pistachio powder, and add coconut chips for a crunchy garnish.
Substitutions
- Makhana (Foxnut): You can substitute with roasted almonds or cashews for a different nutty flavor and texture.
- Curd: Use dairy-free yogurt (such as almond or coconut yogurt) for a vegan version or for lactose intolerance.
- Sugar: You can substitute with desi khaand, jaggery, honey, maple syrup, or stevia for a healthier sweetening option.
Variations
- Fruit-Infused Makhana Delight: Add chopped fresh fruits like mango, strawberries, or bananas to the blended makhana-yogurt mixture for a refreshing fruity twist.
- Nutty Makhana Yogurt: Blend the makhanas with a handful of soaked almonds or cashews for extra creaminess and richness. Top with toasted nuts like almonds or walnuts for added crunch.
- Makhana with Honey and Cinnamon: Swap the sugar with honey or maple syrup and add a dash of cinnamon to the yogurt mixture for a warm, spiced flavor.
- Chocolate Makhana Treat: Add a tablespoon of cocoa powder to the blender along with the yogurt and sugar to create a chocolate-flavored makhana dessert. Garnish with chocolate chips or cocoa nibs.
Storage
- Refrigeration: After making the pudding, cover it with cling wrap or transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days. The cool temperature will help maintain its creamy texture.
- Avoid Freezing: It’s not recommended to freeze this pudding as the texture of curd and rasmalai may change after thawing, becoming watery and grainy.
How to serve
Serve chilled for the best taste. If it has been stored for a while, give it a quick stir before serving to bring back the smooth consistency and garnish again with pistachio and kesar water.
FAQ
1. How long does it take to set the Rasmalai Pudding?
Typically, the pudding takes around 2-3 hours to set in the refrigerator. You can also prepare it a day in advance and let it chill overnight for the best texture.
2. Can I make this pudding without sugar for a healthier version?
Yes, you can replace the sugar with natural sweeteners like jaggery or honey for a healthier version. However, keep in mind that jaggery might slightly alter the flavor and color.
3. What type of curd should I use for the base?
You can use thick, hung curd or Greek yogurt for a creamier texture. Ensure the curd is fresh and not too sour for the best flavor.
4. Can I make this recipe vegan?
Yes, you can substitute dairy curd with coconut or almond yogurt and use plant-based milk for garnishing to make this a vegan Rasmalai Pudding.
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Makhana Kheer | Foxnut Kheer
Watch Video
Rasmalai Pudding
Ingredients
- 1 cup makhana foxnut
- 1 cup yogurt
- 1 tbsp brown sugar
- 2 tbsp saffron water
- 1/3 tsp cardamom
- 2 tbsp pumpkin seeds
For garnish:
- saffron strands
- pistachio powder
- coconut chips
Instructions
- Add ghee to a pan and let it melt over medium heat.
- Now, add raw makhanas to the pan and roast them until they turn crispy and light brown. Stir occasionally to avoid burning.
- Grind the makhana to a powder.
- Blend the makhana powder with yogurt, a tbsp of brown sugar, saffron water, cardamom and pistachio. Ensure the mixture is smooth and creamy.
- Pour the blended mixture into serving bowls.
- Drizzle some kesar water on top, sprinkle pistachio powder, and add coconut chips for a crunchy garnish.
