Rasmalai

Here comes the last post in the rasmalai cake trilogy- Rasmalai itself. The main ingredient of the Rasmalai cake! This sweet dish is made from another homemade sweet dish- Rasgulla. Personally, I feel rasmalai is the best out of all Bengali sweets. The saffron induced bright yellow attracts everyone to the dish. The creamy texture of the ras and the nuts, not to forget the super soft rasmalais themselves, make sure that you finish every last bit of the dessert and lick the bowl clean 😉 .

This is best served chilled. Milk maid is the sweetener I have added, because it adds to the creaminess of the ras. But you can also add sugar. Be generous with the amount of nuts you garnish with, as this makes the dish rich. Diwali is round the corner. This Diwali, make sure to celebrate with homemade sweet. Rasmalai is one such sweets you can treat yourself to, if the rasgullas are ready at hand. Enjoy your sweet treat! 

Preparation time: 5 minutes| Cooking time: 25 to 30 minutes
Course: Dessert| Cuisine: Indian

Ingredients:

Homemade rasgullas- 18 to 20

Full cream milk- 1 litre

Milkmaid- ½ tin (200 gms)

Saffron- a pinch

Cardamom powder- ¼ tsp

Cashews- 6 to 8 (cut into small pieces)

Pista- 6 to 8 (cut into small pieces)

Almonds- 6 to 8 (cut into small pieces)

Method:

1.      Heat milk in a heavy bottomed pan or kadai. Let it boil in medium flame and take care that the milk doesn’t get burnt at the bottom.

2.      Soak saffron in a table spoon of hot milk. Keep ready.

3.      Keep stirring the milk at regular intrevals and let it reduce to half the quantity.

4.      Now add milkmaid and saffron soaked milk to the boiling milk. Stir well.

5.      Squeeze the sugar syrup from the rasgullas and add it to the boiling milk.

6.      Add all the chopped nuts and cardamom powder. Keep in low flame for two minutes.

7.      Switch off flame. Let it cool down. Refrigerate and serve chilled.

Notes:

·        If you don’t have homemade rasullas, you can make the same with store bought rasgullas.

·        Before adding rasgullas to the milk, gently squeeze out the sugar syrup from it. Don’t press hard because the rasgullas might break.

·        Rasmalai tastes good when chill.

·        Using full cream milk yields good results. If not available go for normal milk.

·        Milkmaid can be replaced with ½ cup of sugar. Adjust sweetness according to your taste buds.

Step by step pictures

  boil milk in a heavy bottom pan on medium flame

take  care that the milk doesn't gets burnt

soak saffron in a spoon of hot milk and keep ready

when the milk reduces to half

add milkmaid and saffron soaked milk

stir well

 squeeze the sugar syrup from the rasgulla 

and add it to the boiling milk

finally add chopped nuts and cardamom 

powder. keep in low flame for 2 minutes.

switch off. cool it down. refrigerate.

serve chilled.