Indian Dessert Recipes
Rasmalai Recipe
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Ingredients
- 15 rasgullas
- 4 cups Milk
- 5 tbsp sugar
- 12 tbsp Almonds blanched
- 12 unsalted pistachios blanched
- tsp ½cardamom powder
- 2 tsp rose water
- 10 saffron strands
- 2 -3 saffron strands for garnish
Ingredients
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Instructions
- Peel the blanched almonds and pistachios and keep them aside.
- In a thick bottomed pan, bring the milk to boil on a medium flame.
- Before the milk begins boiling, remove two tablespoons of the milk from the pan and add the ten saffron strands to it in a separate bowl.
- Keep the bowl aside.
- As the milk comes to a bowl, lower the flame and allow the milk to simmer.
- Push the cream that will appear on top of the milk to the sides of the dish. Stir the milk occasionally.
- After the milk is reduced to half, add the sugar to it and stir well.
- Then stir in the cardamom powder.
- Add the sliced almonds and pistachios, keeping a few aside for garnishing.
- Stir in the milk and saffron that you had set aside earlier.
- Add the rasgullas to the mixture one by one and allow the milk and rasgullas to simmer for four minutes.
- Then, switch off the flame and stir in the rose water.
- Allow the rasmalai to cool down. When it reaches room temperature, chill it in a fridge for ten minutes.
- Serve the rasmalai garnished with pistachios, almonds and saffron strands.