RASMALAI

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!

Rasmalai

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:

  1. Drain all the sugar syrup from the Rasgullas
  2. Soak the Rasgullas in Chilled water for around 15 – 20 mins
  3. Squeeze the water from rasgullas and keep them aside
  4. In a pan heat Milk and then add milkmaid to it
  5. Take some kesar strands and add warm to it. (I had added yellow color also for the bright yellow look)
  6. Mix it with the milk that is in the Pan
  7. Let the milk come to boil. Add Nutmeg + Elaichi powder. Keep stirring continuously.
  8. Add Sugar (I added around 3-4 tsp as I don’t like very sweet rasmalai)
  9. Let the Milk boil till the quantity becomes half & the consistency is a little thicker
  10. Add the chopped dried fruits
  11. Let the Rasmalai cool down
  12. Add the Rasgullas to it.
  13. Let it rest in the fridge for at least 2-3 hours (More the time better it is)
  14. Serve chilled
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