Rasmalai with homemade rasgullas

Rasmalai is a rich indian delicacy, thickened milk with the slight flavour of sugar syrup and saffron topped with nuts...Its yum combo!! I used homemade rasgullas, you can use store bought ones too.

Ingredients:

• Rasgullas - 6
• Milk - 2 cups
• Condensed milk - 2 tbsp (optional)
• Sugar Syrup - 1/2 cup
• Chopped Nuts(pista and badam) - 2 tbsp
• Saffron - 2 to 3 strands
• Cardamom powder - 1/2 tsp

Method:

1. Take 2 tbsp of warm milk, add saffron strands and keep aside. Squeeze the rasgullas gently, extract the sugar syrup and keep aside.



2. Take a wide heavy bottomed vessel and add milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.



3. Now add the milk with saffron to the boiled thickened milk and keep stirring. Then add the sugar syrup squeezed from rasgullas and keep stirring.Add the condensed milk.



4. Add the chopped nuts and mix well. Now finally add the rasgullas and let it cook in low flame for 5mins till the rasgullas absorb the milk.



5. 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 .

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.



• The chopped nuts can be roasted in a tsp of ghee and added.



• Allow atleast 30mins sitting and refrigerating time before serving to taste best.