Rasamali trifle pudding

By Sabna Asharaf

Oct, 12th


2 persons
Cook Time
40 minutes
4 - 6


  • 1.5litre, Milk
  • 2tsp, Vinegar
  • 5 pods, Cardamom
  • 1tsp, Saffron strands
  • 1 cup, Sugar
  • 1/4cup, Condensed milk


  • Pour milk to a large vessel when it started getting bubbles on the sides, add vinegar.simmer the flame n boil it for few more minutes.switch off and use a muslin cloth to drain. Wash with running water and make a soft dough by kneading.
  • Boil 4 to 5 cups of water with 1 cup sugar and cardamom pods. Add the balls made out of the dough and boil it for 15 to 20 minutes. Once done take it outside.
  • Boil milk with condensed milk, cardamom, and saffron for 10 to 15 minutes. Add the rasgullas and keep in refrigerator overnight for better taste.
  • Make any vanilla sponge cake and layer it with fresh whipped cream and top with rasgullas. Soak the layers with the rasmalai milk for better flavour.


Better to keep it refrigerated for nice taste