Rasgulla is one of the most loved bengali dessert, here in this fusion trifle recipe i used Rasgulla pieces infused with rabdi malai cream and layered with kalakaand crumble & slivered nuts & saffron.
STEP 1.First crumble the kalakaand pieces & keep aside.
STEP 2.Squeeze rasgullas and chop in small pieces.
STEP 3.Whip cream in stiff peaks then to make rabdi malai cream add 2 tsp of rabdi milk & rasmalai essence to it.
STEP 4.Soak Almond & pistachios in hot water then sliver the nuts
STEP 5.For assembling, in a mousse or trifle glass first add kalakaand crumble in the base then pipe rabdi malai cream using your preferred nozzle, add some slivered nuts & saffron strands. Above it assemble rasgulla pieces,
STEP 6.in this way assemble rasgulla trifle in the top add some more slivered nuts, saffron sttand & dried rose petals.
STEP 7.Then keep trifles in fridge for 1 -2 hour to set & rasgulla Malai trifle is ready to serve
Nutrition value
453
calories per serving
39 g Fat6 g Protein22 g Carbs< 1 g FiberOther
Current Totals
39 g Fat
6 g Protein
22 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
22 g
Protein
6 g
Fiber
0 g
Fats
Fat
39 g
Vitamins & Minerals
Calcium
177 mg
Iron
0 mg
Vitamin A
321 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
165 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
