Rasmalai

                        Right from my childhood I am very fond of milk and milk sweets. Today I am going to share a recipe of my one such favorite sweet which I never dreamt of making at home. Yes it is rasmalai this time.It is quite time consuming to make this sweet rite from scratch. I am glad that I found this easy recipe to make yummy rasmalai in no time and can’t wait to share the recipe with you.

Ingredients:

Canned rasgullas

Whole fat milk                                                                                   - 1 ltr

Condensed milk                                                                                 - 200 gms

Sugar                                                                                                  -1 cup

Ghee                                                                                                   -1/2 tsp

Finely chopped nuts (slivered badam and pistachios)                       - 1 cup

Saffron /light yellow food color                                                         -few strands /a pinch
Elaichi Powder                                                                                   - a pinch 

Method:

1.       Smear the kadai with ½ tsp of ghee and heat it. This prevents the milk from sticking to the bottom of the pan.

2.       Boil the milk till it is reduced to ½ the quantity. Just boil the milk for a few minutes if using whole fat milk.

3.       Once the milk is reduced and becomes slightly thick, add 200gms of condensed milk and stir it to avoid milk sticking to the bottom of the pan.

4.       Since condensed milk has enough sweetness, adjust the quantity of sugar to suite your taste buds.

5.       At this stage add the yellow food color by mixing it in a tbsp of milk. You can use saffron strands in place of food color.Also add a pinch of elaichi powder for flavor.

6.       In meantime, squeeze the excess sugar syrup from the rasgullas by pressing it lightly and drop it slowly one by one to the boiling milk mixture.

7.       Simmer the milk for 5 minutes after adding the rasgullas.

8.       You will see that the rasgullas have become very soft by now. Switch of the flame and garnish it with chopped nuts.

 Notes:

1.       Do not press the rasgullas too hard for squeezing the excess sugar syrup. This might cause the rasgullas to break.

2.       Instead of condensed milk we can also use sweetened evaporated milk. I haven’t tried it personally though.