Rasmalai is a Bengali delicacy which is prepared with rasgullas (homemade or store bought)and milk based syrup. Garnished with chopped pistachios and saffron. One of my favourite sweet and good to celebrate valentines day with this yummy sweet.
Serves 2 to 3 people
- 8 to 10 nos – Rasgulla (click link for recipe)
- 2 1/2 cup – Milk ( i used 2% milk)
- 1 cup – Sugar syrup ( from the rasgullas)
- 1/4 tsp – Cardamom powder
- 2 tbsp – Pistachio chopped
- 2 pinches – Saffron ( soak it in 2 tbsp of hot milk)
- Take a heavy bottomed vessel, add milk and bring to a boil over high flame. Reduce the flame to medium keep stirring every 10 minutes and scrap the sides of the pan. Reduce the milk to half the original quantity and make sure that the milk does not get burnt at the bottom.
- Add the sugar syrup and continue to cook for another 15 to 20 minutes. Add cardamom powder, pistachios and saffron mixture, mix well and continue to boil for another 5 minutes.
- Meanwhile take the rasgullas from the sugar syrup, squeeze out the excess sugar syrup gently with a flat ladle.
- Add the flattened or squeezed rasgullas to the thickened milk and cook on low flame for 5 more minutes. Switch off the stove and serve chilled.
- I used homemade rasgullas to prepare rasmalai. You can also use store bought rasgullas.
- Reserve the sugar syrup from rasgullas to prepare milk syrup for rasmalai.
- Sweetness in sugar syrup is more than enough for this recipe, no need to add extra sugar.
- Allow rasmalai to sit in refrigerator for atleast 30 mins before serving for perfect taste.