Rasmalai with Readymade Rasgulla
Rich and creamy Bengali rasmalai prepared in under 10 minutes using canned rasgulla, milk, condensed milk and saffron.
Servings: 5
Ingredients
1 cup – 250ml
- 5 - 6 nos Canned rasgulla (store-bought or homemade)
- 2 cups Boiled full cream milk (approx. 500 ml / 17 fl oz)
- ½ cup Condensed milk (Milkmaid) (approx. 120 ml / 4 fl oz)
- 2 tbsp Chopped nuts (cashews, badam and pistachios)
- 2 drops Kewra essence (optional)
- ¼ tsp Cardamom powder (or a few drops rose water)
- a few Saffron threads
Instructions
- In a wide-mouthed kadai, take the boiled milk and condensed milk. Mix well and boil for 5 minutes. Keep the flame on medium. Collect the milk skin (malai) that settles on the sides of the kadai and add it back to the milk. Check for taste and add more condensed milk if needed. Mix well and boil for a minute. In the meantime, chop the nuts and set aside.
- Add the chopped nuts, saffron threads, kewra essence and cardamom powder or rose water. Stir well and switch off the flame.
- Take the rasgulla and press gently between your palms to drain the excess sugar syrup. Do not squeeze too hard, or it may break. Flatten gently into a disc shape.
- Add the flattened rasgullas into the warm rabri milk mixture. Refrigerate for at least 1 hour so the rasgullas absorb the fragrant milk. Serve chilled!
Notes
- Add more condensed milk if you have a sweet tooth.
- Add more or lesser quantity of nuts as per your wish.
- If you don't have condensed milk in hand, boil 2.5 cups of milk till it reduces to half, add the required sugar, mix well and add the essence and nuts. This is the authentic version of making rasmalai.