Rose Rasmalai Crinkle

This is the ultimate eggless dessert that is creamy and crunchy and irresistibly divine in flavors. It is made with phyllo sheets drenched in butter and rose and rasmalai custard, with chunks of malai pieces, and baked and drizzled with sweet rose flavored sugar syrup.

Ever wondered what a crinkle is? This is my take on the viral crinkle recipe that is a crinkled version of the phyllo pastry based middle Eastern dessert Um Ali. I am addicted to the rose flavor and the rasmalai and combined both in this flavorful dessert. Trust me, for some, rose flavor  may be overpowering, but not to me. I love rose flavor so much that I make a lassi, Chia Pudding, Rose Cake, Eggless Rose Madeleines, Rose Mochi Pancakes, or Rosemalai, rose flavored Rasmalai (that is perfect to use in this recipe), Pistachio Rose Cookies, and these are our favorites. The aroma and flavor of the Damask rose is magical.

How to make it eggless?

This rose rasmalai crinkle is eggless. The original version has an egg based custard. I have used cornstarch to thicken the custard just like in our simple fruit custard recipe. Instead of using just milk to make the custard, I have used the milky syrup/juice from the rasmalai dessert as that would enhance the flavors and added rose flavoring to it. Cornstarch helps to thicken and it is easier to use in this recipe. 

What is Rasmalai and can that be skipped?

Rasmalai is a delicious dessert of milk solids swimming in a thick cardamom and saffron  flavored milk with nuts. This is a heavenly dessert and I should warn you that it is addictive. 

This rasmalai syrup/milk has cardamom and saffron that easily goes well with the flavors of this crinkle. Replacing plain milk with this flavored milk from rasmalai is a great plus for flavors. Plus chunks of the malai pieces from rasmalai are tucked into the crinkled layers of phyllo sheets making the flavor go up exponentially. That is not to be missed! Bites of flaky, buttery phyllo sheets with set custard and chunks of rasmalai pieces is the perfect one to serve that makes them feel special. Do not skip rasmalai and rose!! Store-bought or homemade can be used.

 How to bring rose flavor to this dessert?

Rose essence is available in Indian and Middle Eastern groceries and that is used in this syrup along with a little rose syrup (helps in making a quick rose flavored drink). Rose water can also be used. Rose essence is strong, so add a little only. The rose flavor can be adjusted to suit your taste palette. Both the syrup and custard are flavors with rose. The quantities are SO ideal and not overwhelming at all, even for a person who is not fond of rose flavor. 

How many servings can be made with this recipe?

The following measurements can make about 12-16 servings depending on the size of the portion it is cut into. This is a dessert great for sugaring and hence great for any parties. This recipe can be easily multiplied to make multiple batches to feed a crowd.

How to serve this dessert?

Serve this dessert warm and that would make you forget everything. If you have any leftovers, (IF), keep them in the refrigerator, heat and serve warm. I have not tried freezing this dessert. 

When can you serve this?

This can be served for any occasion as this is addictively delicious! That’s how I will describe this rose rasmalai crinkle. Every bite of this makes you go for the next. Guaranteed! After a while, you’d think about having this again. Since this makes a good 9X13 pan, it is great for get-togethers and parties. This can be served for special occasions like birthdays, Valentine’s Day. This could make any occasion special. You do not need a special reason to make this.

I am linking this to Blogging Marathon, Sundays on Silverado, Happiness is Homemade, Wonderful Wednesday, Crafty Creators, and What's For Dinner.

Ingredients

Makes 12-16

Phyllo sheets - 16oz. package

Butter - 2 sticks or 1 cup

Rasmalai - 7-8 pieces

Pistachio - 1/4 cup

Dried rose petals - 1 tbsp

For Rasmalai Custard

Rasmalai milk - 1 cup

Milk - 1/2 cup

Corn flour - 2 tbsp

Rose essence - 1/2 tsp

Rose syrup - 2 tbsp

Cardamom - 1/8 tsp

Saffron - 1/8 tsp

For Sugar Syrup

Sugar - 1 cup

Water - 1/2 cup

Cardamom - 1/8 tsp

Rose syrup - 2 tbsp

Rose essence - 3 drops

Saffron - a pinch

Method

Preheat the oven to 350 degrees F.

Defrost the phyllo sheets according to the package directions. Take two layers at a time, place them on a 9X13-in baking dish crinkling it along the longer side. Repeat with the rest of the package.

Bake at 350 degrees F for 10 mins.

Remove from the oven. In the meantime, melt the butter. Drizzle on the crinkles and bake for 10 minutes.

In the meantime, add cornstarch, sugar, milk, cardamom, rose essence, rose syrup, and saffron to the rasmalai syrup/milk. Mix.

Remove the phyllo sheets from the oven.

Drizzle the rasmalai pudding mix evenly in between the crinkles. Tuck in slices of malai from the rasmalai. 

Bake for 25 minutes, until the custard is set and the mixture is golden in color.

While it is baking prepare the rose syrup by adding the sugar, pinch of saffron,  and water, and simmer for 5-6 minutes. Add the rose essence, rose syrup, cardamom, remove from the flame.

Once the baked phyllo sheets are out of the oven, drizzle the sugar syrup evenly.

Cool for a few minutes. Sprinkle with chopped pistachios and crushed dried rose petals. Cut into 12 or 16 pieces. Serve warm.