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
Fat
39g
Protein
6g
Carbs
22g
Fiber
< 1g
MacroNutrients
Carbs
22g
Protein
6g
Fiber
< 1g
Fats
Fat
39g
Vitamins & Minerals
Calcium
177mg
Iron
< 1mg
Vitamin A
321mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
7mcg
Vitamin B12
< 1mcg
Vitamin C
< 1mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
25mg
Manganese
< 1mg
Phosphorus
165mg
Selenium
3mcg
Zinc
< 1mg
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