rasmalai recipe

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prep time
5 mins
cook time
45 mins
total time
50 mins
rasmalai recipe - cottage cheese balls soaked in thickened, sweetened and
flavored milk. a popular indian sweet.

author: dassana
recipe type: dessert, sweets
cuisine: bengali, indian
serves: 5 to 6

ingredients (measuring cup used, 1 cup =

250 ml)

12 to 15 rasgullas, homemade or store brought ones

1 litre whole full fat cow milk, 4 cups
4 to 5 tbsp sugar or add as required
10 to 12 tbsp almonds, blanched

10 to 12 unsalted pistachios, blanched

cup water for blanching the almonds & pistachios
tsp cardamom powder
1 to 2 tsp rose water or kewra water
8 to 10 saffron strands
a few saffron strands for garnish

how to make the recipe:

1.

boil cup water. then add almonds & pistachios. cover and
keep aside for 30 to 40 minutes.
2.
after 30 minutes, peel the almonds, pistachios and slice
them. keep aside.
3.
when the almonds are blanching, take 1 litre of milk in a thick
bottomed pan or kadai.
4.
bring the milk to a boil on medium flame.
5.
whilst the milk is coming to a boil, take 2 tbsp milk from the
pan in a small bowl. let this milk
6.
become warm and then add crushed saffron strands. stir and
keep aside.
7.
once the milk has come to a boil, then lower the flame and
simmer the milk. collect the floating cream on the sides. continue
to cook this way till the milk is reduced to half.
8.
keep on collecting the cream which floats on the top and
move it to the sides. also keep on stirring the milk at intervals so
that the milk does not get scorched at the bottom.
9.
add sugar and stir well so that the sugar dissolves.
10. then add cardamom powder.

11. add the sliced almonds & pistachios. reserve a few almonds
& pistachios for garnishing.
12. also add the saffron dissolved milk.
13. stir again. keep simmering the reduced milk at a low flame.
14. meanwhile take each rasgulla and with a spatula apply
pressure, so the excess sugar syrup is removed from it. you can
also press the rasgulla in your palms. be gentle and don't apply
too much of pressure. as then the rasgullas will break. do this
with all the rasgullas.
15. now place the rasgullas in the simmering milk and simmer
for 3 to 4 minutes.
16. switch off the flame and then add 1 tsp rose water or kewra
water (pandanus extract).
17. stir gently. cover and let the rasmalai come to a room
temperature. then chill and serve garnished with some sliced
almonds or pistachios and saffron strands.
18. serve rasmalai.