Rasmalai Recipe - Ingredients
Preparation Time : 40 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Rasgullas - 12 to 15
Milk - 3 cups
Condensed milk - 3 tbsp
Ghee - 1 tsp
Sugar - 1/2 cup
Chopped Nuts(pista,cashews and badam) - 3 tbsp
Saffron - 3 to 4 strands
Cardamom powder - 1/2 tsp (optional)
Method:
- Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.
- Now add the saffron milk to the boiling and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself :)
- Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.
- Now finally add the rasgullas and let it cook in low flame for 5mins till the rasgullas absorb the milk.Switch off , cool completely and then chill it. Rasmalai is ready now. Serve chilled!
I've become a great fan of rasmalai since I tasted it from Annapoorna GowriShankar.Guess they use condensed milk so wanted to give a try at home using condensed milk. Homemade ones are best too if prepared in the right consistency.
You can also use store bought rasgullas, tinned ones are easy to reach - Haldirams works best.
You can also use store bought rasgullas, tinned ones are easy to reach - Haldirams works best.
My Notes:
- Dont use saffrons more, it will be over powerful and will spoil the taste.
- The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
- You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
- Allow atleast 30mins sitting and refrigerating time before serving to taste best.
