Story ProgressBack to home
Mille Feuille of Rasmalai & Coconut Cream Recipe
How to make Mille Feuille of Rasmalai & Coconut Cream
About Mille Feuille of Rasmalai & Coconut Cream Recipe: An innovative fusion of your favourite Indian sweet, rasmalai with coconut cream in a french pastry. This can be an interesting dessert to pick to prepare on special occasions and festivals.
- Total Cook Time1 hr 35 mins
- Prep Time 10 mins
- Cook Time1 hr 25 mins
- Recipe Servings4
Ingredients of Mille Feuille of Rasmalai & Coconut Cream
- For rasmalai patties:
- 400 ml milk
- 20 gms lemon juice
- 60 gms grain sugar
- 250 ml water
- For milk mixture:
- 0.25 gms saffron
- 400 ml milk
- 10 gms almond, shredded
- 10 gms pistachio, shredded
- 40 gms grain sugar
- For mille feuille sheet:
- 100 gms refined flour
- 10 gms salt
- 30 gms butter unsalted
- 25 ml water
- For coconut cream:
- 200 gms milk
- 30 gms castor sugar
- 10 gms butter unsalted
- 20 gms cornflour
- 20 gms coconut milk powder
How to Make Mille Feuille of Rasmalai & Coconut CreamHideShow Media
Boil the milk and let it cool add lemon juice to it.
Stir till the milk curdles remove aside and drain excess water by hanging in muslin cloth.
Knead the mixture to a soft dough and make small patties of equal size out of it and keep aside.
Make a sugar syrup with water and grain sugar and drop the patties into the syrup.
Cover and cook for 10-15 minutes remove from sugar and squeeze of excess sugar.
Soak few strands of saffron in a tablespoon of warm milk and set aside.
Make a reduced milk mixture with the above ingredients and soaked saffron and add the patties to the milk.
Let it rest in refrigerator till chilled.
Prepare mille feuille:
Make a dough using the Mille Feuille ingredients and half of butter.
Knead the dough properly and let it rest in freezer for 3-4 hours.
Soften the butter and gently roll it into the dough.
Laminate the dough into the butter and seal the side.
Repeat the process three times.
Roll the dough and bake it at 200 C for 15-20 minutes.
Prepare coconut cream:
Boil the milk and sugar.
Pour in coconut milk and corn flour.
Whisk the mixture to avoid any lumps.
Gently add in the butter.
Cut the Mille Feuille sheet into three equal sizes.
Squeeze excess milk from rasmalai and place on top of the mille feuille sheet layer coconut cream on the sides.
Put another sheet on top of rasmalai and layer coconut cream on the sides.
Cover with another sheet and your mille feuille is ready to be served.
Garnish with cherries on top.