Vegetables
I have used condensed milk to sweeten the ras(milk) and also added a couple of tablespoons of sugar but one can add only sugar to the recipe.The preparation process of ras(thickened milk) is very similar to Basundi or Rabdi just that we do not need to boil it for that long to get a very thick rabri kind but a slightly thickened milk.For a quicker version, one can more quantity of condensed milk and evaporated milk and store bought rasgullas for a quicker rasmalai.Today I am posting the traditional method of preparing Rasmalai at home.As Holi is around the corner,why not prepare this delicious rasmalai and treat your loved ones with a homemade delectable sweet.
Check out other milk based similar sweets in my blog:
Check out how to prepare Rasmali recipe with step by step photos here:
Easy Rasmalai Recipe | Bengali Rossomalai:
Serves 4-5 | Author: Prathibha
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Bengali | Category: Sweets/Desserts
Ingredients:
1 liter full cream Milk
3-4 tbsp Condensed milk,optional
2 tbsp Sugar(increase it to 1/4 cup if not using condensed milk)
10-12 Almonds
12-15 Pistachios
12-15 strands of Saffron
1/2 tsp Cardamom powder
few saffron strands,to garnish
Method:
- Soak almonds in water for 10 mins.Soak saffron strands in 2 tbsp warm milk for 10-15 mins.
- Cut the soaked almonds and pistachios to small pieces.I used a nut grater to cut the dry fruits.
- Press the rasgullas gently to remove extra syrup from them and keep them ready.If you are making fresh rasgullas for rasmalai,flatten them up while shaping. Click here to see the whole and detailed process of the preparation of rasgullas.
- Boil milk in a thick kadai and once the milk comes to a boil reduce the flame and let it boil on low-medium flame.Keep collecting the cream formed on the milk and push it to the sides giving place to form more cream.Continue the process until the milk reduces to half.You need to keep stirring in between else the milk gets burnt at the bottom.This process might take roughly 20-25 mins,so be patient enough to check it at regular intervals.
- Add saffron soaked milk to the reduced milk and then add condensed milk and sugar and mix it nicely.
- Now add chopped dry fruits to it and continue simmering until it becomes slightly thick.Check the sweetness and add more sugar if needed at this stage.
- Add the squeezed rasgullas to the thickened milk and boil it for 4-5 mins.
- Cool it and refrigerate it.
Serve it chilled by garnishing with more saffron strands and nuts.
Notes:
- You can add rose water at the end for a flavorful one.
- Use good quality saffron to get a nice yellow hue for rasmalai, you can alternatively add some yellow color to the chenna while kneading for rasgulla.
- If you are making rasgulla at home, try to flatten few before they are put in the syrup and also cook rasgullas(for rasgulla) and flattened rasgullas(for rasmalai) separately so that they get cooked uniformly.
- If you are using ready rasgullas,let them come to room temperature and then press them gently to squeeze out the syrup and flatten it gently, else they will break if you do with the cold rasgullas.
- The addition of condensed milk is optional,but makes the milk more creamy.I added it as I had it at that moment,else use just the sugar.
- For a quicker version use full cream evaporated milk and condensed milk in the recipe and you do not need to boil it for longer.Also use store bought rasgullas for the recipe.
