Rasmalai with Irish Coffee Custard Sauce

Prep: 15 min Cook: 10 min Yields: 4 Servings


Rasmalai - 8 pcs
Irish coffee liquor (optional) - 120ml
Milk - 250ml
Cream - 250ml
Sugar - 75gms
Coffee powder - 1 tbl spn
Egg yolks - 2 nos


  • Drain the milk out of the rasmalai. Pour the irish coffee liquor over it. Seperately mix cream and milk and bring to a boil. Lower the heat and add sugar coffee powder.
  • Whisk egg yolks in a bowl and add 1/4th cup hot milk in it and whisk it, now gradually pour the eggs into the rest of the simmering milk. Cook for 2-3 mins and keep whisking.
  • As it thickens remove from fire and strain. Cool the custard sauce and then keep in refrigerator till the sauce is chilled.pour over the rasmalai and serve immediately.

Recipe Video