Rasmalai

 Ingredients

12 to 15 rasgullas, homemade or store brought ones

1 litre fresh milk

4 to 5 tablespoon sugar or add as required

10 to 12 tablespoon almonds(badam) - blanched

10 to 12 unsalted pistachios(pista) - blanched

½ cup water for blanching the almonds and pistachios

½ teaspoon cardamom powder

1 to 2 teaspoon rose 

8 to 10 saffron strands (kesar)

a few saffron strands for garnish

HOW TO MAKE RECIPE

Boil 1/2 cup water.  Add almonds & pistachios. Cover and keep aside for 30 to 40 minutes. After 30 minutes, peel the almonds, pistachios and slice them. keep aside. Take 1 litre of milk in a thick bottomed pan or kadai. Bring the milk to a boil on medium flame.

Whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. Let this milk become warm and then add crushed saffron strands. Stir and keep aside.

Once the milk has come to a boil, lower the flame and simmer the milk. collect the floating cream on the sides. Continue to cook till the milk is reduced to half.

Keep on collecting the cream which floats on the top and move it to the sides. Keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. Add sugar and stir well so that the sugar dissolves and add cardamom powder.

Add the sliced almonds & pistachios. reserve a few almonds & pistachios for garnishing and add the saffron dissolved milk. Stir again. Keep simmering the reduced milk at a low flame.

Meanwhile take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. You can also press the rasgulla in your palms. Be gentle and don't apply too much of pressure. Do this with all the rasgullas.

Place the rasgullas in the simmering milk and simmer for 3 to 4 minutes. Switch off the flame and then add 1 tsp rose water. Stir gently. Cover and let the rasmalai come to a room temperature. Garnish with some sliced almonds or pistachios and saffron strands.

Serve rasmalai hot or cold



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