The fruit here is the soft pear ,stewed in the milk with ginger chips  added to the flavor.

The recipes in the fusion are pear in ginger syrup,and the basic rasmalai recipe.

The soft golden pear is the small category of the pear and is less crunchy ,and blends well

with this recipe.You could make a variation with stewed pineapple,and ripe mango too.

Let’s get into the recipe  now.

For the Rasmalai

1 heaped cup milk powder

1 egg

2 tblsp.ghee or oil

1/4 tsp.baking powder

Method

Bind all these together .Set aside for 5 minutes.Make into shapes you like and drop into

the pear milk  mixture.

For the pear stew.

3-4 soft pears

1/8 cup ginger chips

500 ml.milk

few strands of saffron/yellow color

1/2 tsp.cardamon powder.

3-4 tblsp.sugar

Method for stew

Boil the milk with the peeled and cored pears,sugar,and the rest of the ingredients.

When the pear is tender and soft, remove the pear pieces in a different bowl,lower the

flame ,and drop the prepared rasmalai ,into the boiling milk mixture.

Once you see the rasmalai balls floating remove and arrange with the stewed pears.After

you finish with all the rasmalai making,heat the milk till its lightly thick .Pour over the

pear and rasmalai .After it is cool ,keep in the refridgerator and serve cold.

It’s a quick and easy dessert to make within minutes.You can add slivered almonds,

cashewnuts,or pistachios.

Note:Do excuse the blur in the photo.