Rasmalai really doesn’t need any introduction. I guess most of them just love it. I prepared it & it turned out so professional & tasty that no one could actually believe that it was made at home. I had used Haldiram’s Rasgullas as I had very less time to prepare the Rasgullas at home. For those who don’t eat readymade rasgullas, I will be posting the recipe to make them at home soon. I hope you try it and let me know your experience. Happy cooking!
Ingredients:
- Milk – 1 ltr (Preferably use Buffaloes milk)
- Milk Maid – ½ tin (200 gms) (you can use just sugar also, but milkmaid gives that thick and smooth texture to the milk)
- Sugar (As per taste)
- Pistachios – 50 gms (Chopped)
- Almonds – 50 gms (Chopped)
- Elaichi Powder – 1/4 tsp (Cardamom)
- Nutmeg Powder – ¼ tsp
- Kesar – a pinch (Saffron)
- Rasgullas – 1 tin of Haldiram
- Chilled Water – 1 ltr
Instructions:
- Drain all the sugar syrup from the Rasgullas
- Soak the Rasgullas in Chilled water for around 15 – 20 mins
- Squeeze the water from rasgullas and keep them aside
- In a pan heat Milk and then add milkmaid to it
- Take some kesar strands and add warm to it. (I had added yellow color also for the bright yellow look)
- Mix it with the milk that is in the Pan
- Let the milk come to boil. Add Nutmeg + Elaichi powder. Keep stirring continuously.
- Add Sugar (I added around 3-4 tsp as I don’t like very sweet rasmalai)
- Let the Milk boil till the quantity becomes half & the consistency is a little thicker
- Add the chopped dried fruits
- Let the Rasmalai cool down
- Add the Rasgullas to it.
- Let it rest in the fridge for at least 2-3 hours (More the time better it is)
- Serve chilled