Sweet: Make ras malai blondie in sweet for the recipe read the article...


Christmas is around the corner. Sweets have their importance in the festival, without sweets, the festival itself seems incomplete. The young generation likes fusion dishes more than traditional sweets. Today we are telling you to make one such fusion dish in which you will get both the taste of indigenous Rasmalai and exotic brownies. You can make it and keep it in the fridge too, so let's see how it is made.

for 8-10 people
Time taken to make 40 minutes
meal type veg


white chocolate 150 g
butter 100 grams
Room temperature milk 100 grams
condensed milk half tin
Rasmalai essence 1/4 tsp
Cardamom Powder 1/4 tsp
Flour 150 grams
Baking Powder 1/4 tsp
Nutmeg powder 1 pinch
Yellow Food Color 2-3 drops
Prepared Rasmalai 250 grams

Ingredients (for the ganache)
White Chocolate 150g
Whipped Cream 1/4 cup
Cardamom Powder 1/4 tsp

Ingredients (for decorating)
Finely chopped almonds, pistachios 1/4 cup
dry rose petals 4-5
Saffron threads 3-4
Silver Work 1 Flax



Melt the butter and half the white chocolate in the microwave completely while stirring for 1-1 minute. When it cools down a bit, add milk, refined flour, food color, cardamom powder, nutmeg powder, essence, and condensed milk and stir well. Now put this mixture in a square dish and bake it in a preheated oven for 5 minutes at 180 degrees for 20 minutes. Check with a clean knife, if the mixture does not stick to the knife, then understand that the brownie is baked. Now let it cool down well. Melt the remaining white chocolate in a microwave and add 2 tbsp ras malai milk slowly and mix well. Add melted white chocolate and cardamom powder to the whipped cream and mix until the mixture becomes homogeneous. Now cover the entire brownie with whipped cream with the help of a knife. Cut the ras malai from the middle. Garnish the finished blondie with rose petals, chopped almonds, pistachios, chopped rasmalai, and silver flakes, and serve it after half an hour by keeping it in the fridge.