Rasmalai

By anonsouthernbell

Rasgulla and Rasmalai are milk based desserts prepared with freshly prepared chenna aka cottage cheese balls. For Rasagulla, the chenna balls are cooked in sugar syrup till they double in size and are ready to be served. For Rasmalai, chenna balls that have been cooked in sugar syrup are gently squeezed off the sugar syrup and further immersed in saffron flavored sweetened thick milk to cook till soft. One of the most elegant Indian dessert delicacy with sweet and fragrant flavors!

Ingredients

• 15 small rasgullas, at room temp
• 1 cup sugar syrup (from the rasgullas)
• 3 cups milk
• 1/2 tsp cardamom pwd
• 2 tbsps sliced pistachios
• 2 pinches of saffron, mixed few tbsps milk

Details

Adapted from sailusfood.com

Preparation

Step 1

Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for a good 30 mts.

2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.

3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.

4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.

5 Refrigerate and serve chilled.