Rasmalai
Ingredients
* Milk – 1.5 ltr full fat (I used Al Marai brand full fat milk)
* Rasgulla – 1 kg tin/14 pieces (I used Haldiram’s)
* Sugar – 7-8 tbsp (refer notes)
* Pistachios – 10-15
* Almonds – 8-10
* Saffron – a big pinch
* Hot milk – ¼ cup (to soak the saffron)
* Cardamom – 6-7, (discard the skin and use only the seeds)
Instructions
Soak the pistachios and almonds (if you are using the ones with skin) in half cup of hot water for 15-20 mins, to blanche them. Soak saffron in ¼ cup of hot milk and keep it aside.
Heat the milk in a deep and wide vessel and bring it to a boil. Reduce the flame and let it simmer, till it reduces to half the quantity. It took almost 1.5 hours for me on low flame. Keep stirring in between (refer notes). Place a ladle in the milk pan, so that it doesnt boil over.
When milk is reduced to half the quantity, add the saffron milk and sugar to this and give a stir. Squeeze the sugar syrup from the Rasgullas gently and add it to the milk, one by one.
Remove the skin of pistachios and almonds and slice them finely. Do a taste test and add more sugar if required. Add the sliced pistachios, almonds and crushed cardamom seeds to the milk and continue cooking for 10-15 mins.
Serve it hot or cold.
Notes
You can use Amul Gold tetra pack milk also for this. It will be more creamier and takes less time to thicken. The trick is to keep stirring the milk even when on a low flame as a lot of fat tends to settle at the bottom of the vessle and burn, which is a waste The quantity of sugar varies for each person. We are squeezing out the sugar syrup from the rasgulla before adding, otherwise it will become more watery and less creamier. The milk tends to reduce while it rests as the Rasgullas will absorb the milk.
* Milk – 1.5 ltr full fat (I used Al Marai brand full fat milk)
* Rasgulla – 1 kg tin/14 pieces (I used Haldiram’s)
* Sugar – 7-8 tbsp (refer notes)
* Pistachios – 10-15
* Almonds – 8-10
* Saffron – a big pinch
* Hot milk – ¼ cup (to soak the saffron)
* Cardamom – 6-7, (discard the skin and use only the seeds)
Instructions
Soak the pistachios and almonds (if you are using the ones with skin) in half cup of hot water for 15-20 mins, to blanche them. Soak saffron in ¼ cup of hot milk and keep it aside.
Heat the milk in a deep and wide vessel and bring it to a boil. Reduce the flame and let it simmer, till it reduces to half the quantity. It took almost 1.5 hours for me on low flame. Keep stirring in between (refer notes). Place a ladle in the milk pan, so that it doesnt boil over.
When milk is reduced to half the quantity, add the saffron milk and sugar to this and give a stir. Squeeze the sugar syrup from the Rasgullas gently and add it to the milk, one by one.
Remove the skin of pistachios and almonds and slice them finely. Do a taste test and add more sugar if required. Add the sliced pistachios, almonds and crushed cardamom seeds to the milk and continue cooking for 10-15 mins.
Serve it hot or cold.
Notes
You can use Amul Gold tetra pack milk also for this. It will be more creamier and takes less time to thicken. The trick is to keep stirring the milk even when on a low flame as a lot of fat tends to settle at the bottom of the vessle and burn, which is a waste The quantity of sugar varies for each person. We are squeezing out the sugar syrup from the rasgulla before adding, otherwise it will become more watery and less creamier. The milk tends to reduce while it rests as the Rasgullas will absorb the milk.
-Marias Menu
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