Description
Rasmalair Recipe
By Rakskitchen / Raks kitchen
🛒 Ingredients
1 Rasgulla tin
4 cups Milk
¼ cup Evaporated filled milk
2 tbsp Condensed milk
3-4 tbsp Sugar
Saffron - A pinch, mix with luke warm milk and add
1 pinch Cardamom powder, I had some extract so added it
Pistachios to garnish
📝 Instructions
First start heating milk in a heavy bottomed vessel, grease the bottom of the pan with few drops of ghee.(this is to prevent burning of milk at the bottom).
Take little of warm milk and mix with saffron and add in to the milk.
Boil milk and simmer for 20 minutes in very low flame. Keep stirring now and then.
When the volume reduces almost half, evaporated filled milk, condensed milk and add the sugar and bring to a boil.
Squeeze the sugar syrup from the rasgullas,take care you don't squeeze the rasgullas hardly(this will make the rasgulla break),just squeeze it gently.
Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.
📒 Notes
Do not add more than the mentioned evaporated milk as it will turn the milk look ugly in colour.
Also too much of saffron will spoil the taste,make sure you add just a few strands.
Keep refrigerated and tastes best when served cold….
If the rasmalai turns too thick, later you can add little milk to dilute it.
I had this rasgulla tin from @suvaifoods and used it for this recipe 👌🙂