Rasmalai

This is a very popular Bengali sweet. Rasmalai is actually soaked in rich saffron flavored rabri. I am a great fan of Rasmalai from my childhood. But when I prepared this in my kitchen, I wondered and very excited. Allow rasmalai in rabri for absorb well to give more taste.

This great dish is usually prepared on special occasions and festival times. We loved and I hope you can also enjoy with this yummy dessert.

Ingredients

Rasgullas – 20

Milk – 2 ltrs

Ghee – 2 tsp

Sugar – 1 ½ cups

Chopped Nuts - 5 tsp

Rose Water - 1 tsp

Saffron – a pinch

Cardamom Powder – 1 tsp

Method

In a wide vessel, heat 1 tsp of ghee and add milk. Bring to boil and reduce to low flame.

Keep stirring till the milk starts thickening and reduced to half. In a bowl add 2 tsp of milk and add saffron then mix well and keep it aside.

Now add the saffron milk to the boiling milk. Add the sugar, cardamom powder, and rose water and keep stirring.

This is called as rabri (It’s nothing but thickening the milk).

In a pan, melt ghee and add mixed nuts and fry for few seconds. Add this fried nuts into thicken milk and mix well.

At this stage, you add rasgullas and let it cook on low flame for few min.

Then switch off the flame and let allows the rasgullas to absorb the milk.

Now Rasamalai is ready to serve!!!