Posted by jinson on 02:55
Ingredients
- 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:
1.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.
2. 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. 3. 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.
4.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!
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.
